Friday Recipe: Spaghetti Aglio e Olio

Photo by Flickr user der_dennis

Got a request from a YouTube fan for this recipe. It’s super easy and delicious. This sauce pairs best with a good 100% semolina bronze die dried pasta from the Italian regions of Campania or Puglia.

This is a versatile base for steamed clams, mussels or even crab. (I tell you more at the end of the recipe.)

I get cravings for this zesty, satisfying simple pasta. You can make the sauce in less time than it takes to cook the pasta. Easy to do and “sciue sciue” (very fast).

Here’s a recipe for 500g or 1 pound of pasta.

(If you’re a lover of Italian regional food, be sure to see the details of my upcoming Venetian dinner in San Francisco.)

[amd-recipeseo-recipe:17]

Photo by der_dennis

15 Replies to “Friday Recipe: Spaghetti Aglio e Olio”

  1. Gianni:
    I keep looking for the recipe for your Mother Tomato Sauce, you mention it in your trip to Mother’s Home Village in Italy, where the Chef (women) made you Fusilli in with the same sauce your Mother used to make.Along with two pieces of Braciole.

  2. Followed your recipe to a T, and it is really fantastic! It reminds me of my family. They always made Spaghetti Aglio e Olio as a midnight snack. Ahh, the Italians! 🙂

    1. Ciao Martha. Yup, this is one of my favorite pasta dishes. Midnight, anytime, the sauce is ready in less time than it takes to cook the pasta. Keep on cooking!

      Buon appetito!
      –Gianni

  3. If you’re not a fan of anchovies you can leave them out, but be sure to add more salt to the dish.

    1. Ciao Michelantonio. Thanks for your great comment. Absolutely, you can leave the anchovies out but you’ll hardly know they are in the sauce. They disintegrate in the sizzling oil. They are an umami–an ingredient that disappears but deepens the flavor of the other ingredients. If you don’t use anchovies you’re right, add more salt. I like this recipe either way and it’s great for vegetarians without the anchovy. Buon apettito!

    1. Ciao Marie. You certainly can use chicken stock as many do, but I think this is such a zesty dish pasta water is all you need. You know me, sometimes the best ingredient in simple dishes is the one you leave out.

      1. hey Gianni, my wife and I were just saying we wished you were are neighbor we cook so much alike…:) good luck with this…when will you be on Food tV? 🙂

          1. If you are ever in Atlanta, I extend an invitation…I think it would be fun..3 Italians fighting for a burner 🙂

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