For the Beastie Boys album, see Aglio e Olio (EP).
Spaghetti aglio e olio
Spaghetti aglio, olio e peperoncino
Course
Primo (Italian pasta course)
Place of origin
Italy
Region or state
Campania
Main ingredients
Pasta (usually spaghetti), garlic, olive oil, parsley, chilli flakes
Variations
Spaghetti aglio, olio e peperoncino (with chili pepper)
Nutritional value (per serving)
Protein
g
Fat
20% g
Carbohydrate
80% g
Cookbook: Spaghetti aglio e olio
Media: Spaghetti aglio e olio
Spaghetti aglio e olio (Italian:[spaˈɡettiˈaʎʎoeˈɔːljo]; lit.'spaghetti [with] garlic and oil') is a pasta dish typical of the Italian city of Naples. It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
The dish was once also known as vermicelli alla Borbonica[1] or also as vermicelli con le vongole fujute, when in the white version.[2]
^Maria Rivieccio Zaniboni, Cucina e vini di Napoli e della Campania
^"Gli spaghetti alle vongole "fujute" | La ricetta di Pasqualina in cucina". Luciano Pignataro Wine Blog (in Italian). 2015-08-05. Retrieved 2022-06-14.
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