Spaghetti aglio e olio


Serves 4

Spaghetti aglio e olio
  • 1 lb spaghetti
  • dash salt
  • ¼ cup olive oil
  • 2 gloves garlic, thinly sliced or finely chopped
  • 3 Tablespoons finely chopped parsely
  • ¼ teaspoon red pepper flakes
  • freshly ground black pepper (optional)
  • 2 oz grated fresh Parmesan

Special equipment



Bring a large pot of lightly salted water to boil and toss in the spaghetti. Cooking until 1 minute short of al dente.

While the spaghetti is cooking, heat the oil and garlic in a pan over medium low heat. Do not brown the garlic; let it frizzle to a light golden color. Remove pan from heat and stir in the parsley and red pepper.

Pour the sauce over the spaghetti and serve. If desired, twist a grind of black pepper over each plate of spaghetti and sprinkle with Parmesan.


An Old World version of a family favorite. In the New World, the spaghetti will be overcooked, the garlic frazzled until it’s almost burnt, and gobs of American cheese will be substituted for the Parmesan.


Serve on its own or as a side to Saltimbocca, grilled sardines, or even a small steak topped with a pad of gorgonzola.