Spaghetti aglio e olio recipe

Spaghetti with garlic and oil

We still owe our Instagram community the Spaghetti aglio e olio recipe, which we presented in the photo there. For this, we've refined the original Spaghetti aglio e olio recipe a bit. Those who follow us on social media know that we planted tomatoes this spring. We nurtured and cared for them this summer, and now they've been providing us with fresh fruit every day for weeks. We've tried more tomato dishes than ever before during these summer months. We've already presented some of them here, such as: Dako from Greece, peperonata from Italy. The african stew You can also use fresh tomatoes from our recipe collection.

Since we love to eat Italian and we felt like spaghetti, we started looking for a simple recipe. Spaghetti with garlic and oil was exactly what we like. This pasta dish comes from the cuisine of southern and central Italy and is quick to prepare.

The original spaghetti aglio e olio recipe

First of all, we prepared the original recipe for this pasta dish. You need the following ingredients for 4 servings:

• 500 grams of spaghetti
• two gloves of garlic
• 100 milliliters extra virgin olive oil
• Freshly ground pepper

Depending on your taste, you can refine the dish with

• 2 hot peppers
• 5 tablespoons of parsley
• some Butter
• pickled anchovies

Preparation of spaghetti aglio e olio

The garlic cloves can be crushed or finely chopped. Then fry them in plenty of olive oil in the pan. You season that with a lot of pepper. Once you've crushed the garlic cloves, you can remove them if you don't want the intense taste. However, we usually leave it in the oil.

You then mix this garlic-oil mixture with the al dente cooked spaghetti.

In Abruzzo and Rome, people like to eat the pasta a little hotter and add hot peppers. These are cut into small pieces and mixed with the pasta mixture. Others add a little butter to the oil and let it melt before stirring in the spaghetti. You can also add anchovies in oil.

Since we currently have fresh tomatoes in the garden, we decided to cut some parsley and add tomatoes, which we cut into cubes about one centimeter in size. Our spaghetti aglio e olio was no longer entirely original, but tasty and juicy.

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Source: own research

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs as well as TravelWorldOnline, Canva and as stated in the caption