Prep 5 mins
Cook 10 mins
Aio e Oio is the Roman dialectal way of saying garlic and oil. It is generally prepared very spicy, therefore don’t be shy with the quantity of red pepper. Adapted Recipe from Anna Maria.
- 1 lb spaghetti
- 5 tablespoons extra virgin olive oil
- 3 garlic cloves, sliced
- 6 small hot red chili peppers (or generous qty of crushed red pepper)
- 1 tablespoon Italian parsley, chopped
- Cook the spaghetti in abundant salt water following manufacturer’s instructions, tasting for readiness from time to time.
- While the pasta is cooking, pour the olive oil in a skillet and add the garlic and red pepper. Turn the heat to medium.
- Sauté the garlic briefly, but turn heat off before the garlic could begin coloring.
- When pasta is al dente (firm but not too soft or overcooked), drain and transfer to a bowl.
- Top with the oil-garlic mixture.
- Spread the chopped parsley on top (if desired). Toss thoroughly and serve at once.
This is truly a great classic recipe. Easy and tasty. I have made this as a side dish to grilled steak and salmon and it paired up so nicely. I will be making this many more times!
I loved it. I'm a garlic lover, so I added more garlic. I also made it more spicier. Great recipe, Thanks !!
This was very nice and mildly spicy. I used crushed red pepper flakes and it was probably not as hot as using the red chili peppers. Just right. Will make this again...thanks for sharing!