Spaghetti aglio e olio
Spaghetti aglio e olio [ spaˈɡetti aʎʎo e ɔːljo ] ( Italian for spaghetti with garlic and oil ) is a simple pasta dish used in southern and central Italian cuisine.
For preparation, crushed or finely chopped cloves of garlic are heated in plenty of virgin or extra virgin olive oil or browned; The latter gives the dish a tangy, spicy note. The oil flavored in this way is seasoned with plenty of freshly ground black pepper and then mixed with al dente cooked spaghetti . If the garlic has been crushed, it is removed.
In a spicy variant ( spaghetti aglio, olio e peperoncino or in the dialect e peparzo ) from Abruzzo and Rome , fresh or dried peppers are added to the oil with the garlic . Other variations include adding a little butter , chopped flat-leaf parsley , either raw or briefly fried in oil, and adding pickled anchovies , which are also chopped and steamed in the oil.
