Aglio e Olio (Fried Spaghetti with Garlic and Oil)

comments (4) January 21st, 2010

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ChrisMcLaughlin Chris McLaughlin, contributor
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Aglio e Olio is a simple but delicious Italian dish.
Photo by Ilovemy pit under the Creative Commons Attribution License 2.0.Click To Enlarge

Aglio e Olio is a simple but delicious Italian dish.


Photo by Ilovemy pit under the Creative Commons Attribution License 2.0.

1 pound of spaghetti (I like the thin spaghetti or vermicelli)
olive oil (the best you can afford)
red pepper flakes
4 minced garlic cloves
*oregano or fresh parsley
*chopped tomatoes
*Fresh Parmesan cheese



My great-grandma Sarullo used to make this traditional pasta dish. You can get as creative as you'd like, but the idea here is to celebrate the flavors of the olive oil - so no getting all heavy-French-sauce happy with it. Don't get cheap on me here; buy the best olive oil that you can afford and use freshly chopped tomatoes. You get extra points if you use heirlooms. Of course, I'm hoping that the tomatoes, herbs, and garlic will come from your garden.

Cook your spaghetti or vermicelli in salted boiling water. Pay attention to the pasta because you don't want it to over-cook. Spaghetti is done when it's "al dente" (literally "to the tooth"), which means there should be a slight resistance at the center of the pasta.

Just before the spaghetti is done boiling, add the olive oil to a large heated saute pan along with the chopped garlic and red pepper flakes. You can also add the chopped parsley now if you'd like (to blend the flavors) or add it fresh later. Drain the pasta from the water. When the garlic is slightly browned, toss the spaghetti into the pan.

Let it fry for just a moment or two and toss it again to be sure all of the spaghetti touches the pan. Add your parsley or oregano at this time. When it's heated through remove it from the pan, add the fresh tomatoes if you have them, and serve.

If the spaghetti is too dry for you, add some of the oil from the pan. Feel free to have some olive oil on the table and freshly grated parmesan cheese for those who want to add more flavor.

I have to remind you that Italians rarely cook with any kind of cookbook. They do the hand-measuring thing and just toss in whatever measurements they please - so you have full creative license for this dish, too.



posted in: Aglio e Olio, Fried Spaghetti with garlic and oil

Comments (4)

Charisparker writes: Yummy
Posted: 1:28 am on February 18th
aronspencer writes: Looks yummy...
Posted: 6:26 am on February 16th
roberthais writes: I hate garlic but my MOM tried this recipe and now I am fan of your creation.. Thanks for sharing it
Posted: 4:46 am on February 16th
pattyholgate writes: This is so good and the recipe itself makes you want to taste it. It reminded me of a simple recipe I do which is with the cooked noodles, then I take parmesian cheese and sprinkle over noodles. Prepare 3-4 tbls. of butter and burn it in a saucepan, when it is dark semi black looking it is done. I pour over the noodles and cheese, you can hear it melt the cheese. Salt and pepper to taste. Easy to mkae and very tasty.
Posted: 11:49 am on February 3rd
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