For ➍250 g spaghetti
4 tbs extra virgin olive oil
3 cloves garlic, chopped
2 onions, chopped*
parsley
peperoncino (dried Italian pepper)**
sea salt
Cook spaghetti, until undercooked.
Meanwhile, heat the oil, (sauté the onions)*, sauté the garlic in a skillet with oil and peperoncino until golden brown.
Mix cooked spaghetti briskly in the same skillet, sprinkle over some (sea)salt, add a generous tablespoon of finely chopped parsley, toss and serve.
*Optional.
**Use fresh pepper instead, thinly sliced & seeded.
One of the oldest ways to dress pasta was with raw oil and garlic. Later ingredients like peperoncino were added. Spaghetti aglio e olio (in fact it is spaghetti all´aglio, olio e peperoncino) is a traditional Italian pasta dish from the Abruzzo region.
The sauce consists mainly of garlic fried in oil, plus peperoncino (dried red chili peppers). Parsley is also added.
See the variations in the oil & garlic sauce post. Also see the related sugo alla puttanesca. Read more spaghetti & linguine recipes: a quick spaghetti, spaghetti with scallops & tomatoes, scallops & rucola spaghetti, spaghetti alla carbonara, spaghetti with vegetables, shrimps fra diavolo, raw tomato spaghetti, spaghetti with clams, spaghetti with small clams, Palermo spaghetti with tomatoes & mint, American-Italian spaghetti with meatballs, vermicelli with parsley sauce, shrimps & Brie linguine, butter & tomato pasta sauce, lemon pasta with sea spinach.
