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You are here: Home / Recipes / Faster Than 45 Mins / AGLIO E OLIO RECIPE – Neapolitan spicy spaghetti recipe & history

AGLIO E OLIO RECIPE – Neapolitan spicy spaghetti recipe & history

01/07/2018 by Filippo Trapella 8 Comments

Spaghetti Aglio e Olio is a traditional Neapolitan dish become a symbol of the Italian cuisine, thanks to its simplicity and deliciousness! This recipe is a poor variation of the classic Linguine with clams and was the only option for who couldn’t afford to buy richer ingredients. Beyond its modest origin, Spaghetti Aglio e Olio is a temptation to try: easy to make and tasty!AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti with garlic and olive oil

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INGREDIENTS

  • 14 oz (400 g) spaghetti or linguine
  • 6 to 8 cloves garlic
  • 2 to 4 fresh red hot chili peppers
  • 1 tbsp fresh parsley, minced
  • 8 tbsp extra-virgin olive oil
  • 4.5 tbsp sea salt

AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti with garlic and olive oil

A MODEST DISH BECOME A CLASSIC ITALIAN

The Spaghetti Aglio e Olio recipe (also named Aglio, Olio e Peperoncino) appear for the first time on the Cookbook “Cucina Teorico Pratica” written by Guido Cavalcanti in 1837, under the name of “Uermiculi Aglio e uoglie”.

The Cavalcanti’s recipe provided Vermicelli, a thickened version of Spaghetti, but Jeanne Caròla Francesconi, another legendary chef of the Neapolitan cuisine, suggested in 1965 the use of Linguine.

Most likely, Spaghetti Aglio e Olio was a modest variation of the classic Neapolitan Linguine with white clams: using almost the same ingredients besides seafood, the poor people reinvented this recipe!

Nowadays, Spaghetti Aglio e Olio is a classic Italian, possibly even more famous than its richer forefather!

AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti with garlic and olive oil

SPAGHETTI AGLIO E OLIO INTO THE ITALIAN CULTURE

Spaghetti Aglio e Olio is one of the most popular pasta recipes in Italy. At the end of a pubbing night with friends, it is common that someone says “Andiamo da me a farci una Spaghettata!” (let’s go to my place to eat Spaghetti!) and thanks to its simplicity, convenience, and tastiness, this spaghetti recipe is almost always the first choice!

Spaghetti Aglio e Olio is so popular in Italy that many Italian ignore the Neapolitan origin of this dish: they consider it just an Italian recipe!

AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti with garlic and olive oil

TIPS AND VARIATIONS

Like many popular dishes, also the Spaghetti Aglio e Olio recipe is subject of several discussion and variations. Here the biggest differences:

SPAGHETTI OR LINGUINE? – As I said above, they fit good both. The critical thing is to use long size pasta. Short size pasta is good as well, but not traditional.

RED HOT CHILI PEPPERS: FRESH OR DRIED? – Dried chili peppers are mostly used for convenience, especially organizing an unexpected night spaghetti party. But, I suggest you to try, even just once, Spaghetti Aglio e Olio with fresh chili peppers!

PARSLEY: YES OR NOT? – The original recipe requires fresh parsley, but nowadays, for the same reason that pushes to use dried chili peppers, the variation of the recipe without parsley is popular as well as the original.

ANCHOVY VARIATION – Some people prefer to add preserved anchovies to recall the seafood taste: personally I like Spaghetti with anchovies, but it is totally another recipe.

AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti with garlic and olive oil

 
 

Yield: 4

AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti recipe & history

AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti recipe & history

Spaghetti Aglio e Olio is a traditional Neapolitan dish become a symbol of the Italian cuisine, thanks to its simplicity and deliciousness! This recipe is a poor variation of the classic Linguine with clams and was the only option for who couldn’t afford to buy richer ingredients. Beyond its modest origin, Spaghetti Aglio e Olio is a temptation to try: easy to make and tasty!

Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 14 oz spaghetti or linguine (400 g)
  • 6 to 8 cloves garlic
  • 2 to 4 fresh red hot chili peppers
  • 1 tbsp fresh parsley, minced
  • 8 tbsp extra-virgin olive oil
  • 4.5 tbsp sea salt

Instructions

As I said above, the Spaghetti Aglio e Olio recipe has several variations. Here, my preferred way to prepare this dish!

GARLIC AND CHILI PEPPERS

  1. First of all, peel the cloves ofgarlic and reduce them into chunks.
  2. Now, cut the fresh chili peppers into halves, discard the tips and the seeds, then reduce into dices.
  3. At this point, pour the extra virgin olive oil into a pan, then add the garlic and peppers and saute over medium heat until the garlic becomes pale golden.

SPICY OIL

  1. Now, pour the olive oil, and garlic, and peppers in a mortar, then pestle until smooth and consistent.

COOKING AND SERVING SPAGHETTI

  1. Bring to boil a 5 Qt pot full of water, then add the sea salt. Cook the pasta in the water, then raise it "al dente".
  2. Sautè the pasta in a pan along with the spicy oil.
  3. Finally, complete with minced parsley and serve immediately.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 468Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 0mgCarbohydrates 46gFiber 3gSugar 4gProtein 8g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

Cuisine: Italian / Category: Pasta
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AGLIO E OLIO RECIPE - Neapolitan spicy spaghetti recipe & history

Filed Under: Faster Than 45 Mins, Food Story, My Authentic Italian Recipes, Pasta, Rice & Co., Recipes, Vegan, Vegetarian Tagged With: extra virgin olive oil, healthy, italian, linguine, Neapolitan, olive oil, parsley, pasta, spaghetti, traditional, vegan, vegetarian

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Comments

  1. Joao says

    09/25/2019 at 4:56 pm

    Perfect

    Reply
    • Filippo Trapella says

      09/25/2019 at 5:08 pm

      Thank you Joao!

      Happy cooking 🙂

      F.

      Reply
  2. Yankun Fischer says

    05/28/2020 at 1:27 am

    All of your recipes are simple, easy to make and produce delicious results. Thank you from a culinarily challenged fan!

    Reply
    • Filippo Trapella says

      05/28/2020 at 5:40 am

      Thank you Yankun!
      Happy cooking 🙂
      F.

      Reply
  3. simon says

    06/29/2020 at 8:44 am

    Nice!
    From sweden here and I love italian food. I have made this before but never tried the pestle thing!
    Sounds great. Thanks!

    Ciao!

    Reply
    • Filippo Trapella says

      06/29/2020 at 9:21 am

      Thank you Simon!
      Happy cooking 🙂
      F.

      Reply
  4. Minkyu says

    10/20/2020 at 9:14 pm

    Awesome, I’ve never tried fresh parsley so I will add it to my next one. 😀

    Reply
    • Filippo Trapella says

      10/21/2020 at 12:03 am

      Cool! let me know if you’ll like it!
      Happy cooking Minkyu 🙂
      F.

      Reply

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