Spaghetti Aglio Olio (Spaghetti With Garlic and Oil)

"This great recipe is from David Rocco. It is a very simple and authentically italian way to prepare spaghetti."
 
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Ready In:
15mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Bring salted water to a boil, and cook spaghetti for about 8 minute.
  • Remove just before the al dente stage.
  • Drain but reserve a few ladles of pasta water.
  • Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
  • In another pan, heat extra virgin olive oil and combine garlic and chili peppers.
  • Cook for a few minutes or until golden brown.
  • Do not burn the garlic; otherwise it will become bitter.
  • Add spaghetti to the pan with olive oil and mix well.
  • To prevent dryness, ladle some pasta water to the pasta.
  • Cook for another minute or until desired state of al dente.
  • Mix in toasted breadcrumbs and parsley before serving.

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Reviews

  1. I left out the breadcrumbs on this one but other than that made as directed and it was so simple to prepare. I only used a sprinkling of chili peppers, as we don't like anything too hot. Using a ladle full of pasta water did help with keeping the pasta nice and moist along with the oil. We loved this and will use again. Next time I may add in some zucchini, yellow squash, green and red peppers and string beans for a veggie dish.
     
  2. I make this often. I never add the chilies, my husband wouldn't like it that way. In the summer, when we have fresh tomatoes I'll slice up some and toss them in with the garlic and oil. This is also good with some fresh arugula or spinach tossed in at the last moment.
     
  3. I grew up in an Italian household and we called this Greasy Spaghetti growing up. I haven't had it since my Nana died, thanks for reminding me of this. Added a 1/4 cup Parm at step 10. Was wonderful. Thanks again.
     
  4. Excellent recipe... gets a little dry n very filling... but worth it at de end.. initially was very apprehensive to make it.. as it wasnt de usual spaghetti recipes.. but was surely worth the try ... would recommend it for sure..
     
  5. Outstanding. For a lower calorie option, try eliminating the bread crumbs altogether, and using 3/4 pound of spaghetti. We also substituted sun dried tomatoes for the chilies. This fed 5 of us, even though we didn't have a side dish. Wonderful flavor, and not dry at all. You can also put a tablespoon of grated Parmesan cheese on top of each serving, but the recipe is so flavorful the Parmesan really isn't needed. Even with Parmesan cheese, a serving of 1 1/2 cup of cooked and prepared spaghetti comes out to less than 400 calories per person.
     
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Tweaks

  1. Outstanding. For a lower calorie option, try eliminating the bread crumbs altogether, and using 3/4 pound of spaghetti. We also substituted sun dried tomatoes for the chilies. This fed 5 of us, even though we didn't have a side dish. Wonderful flavor, and not dry at all. You can also put a tablespoon of grated Parmesan cheese on top of each serving, but the recipe is so flavorful the Parmesan really isn't needed. Even with Parmesan cheese, a serving of 1 1/2 cup of cooked and prepared spaghetti comes out to less than 400 calories per person.
     

RECIPE SUBMITTED BY

I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
 
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