Spaghetti Aglio e Olio (Midnight Pasta): The Authentic Recipe for the Traditional Italian Recipe!

Our very own Elpidio is ready to present one of the most famous dishes in the entire history of Italian cuisine: Spaghetti Aglio e Olio (pronounced as spuh-GEH-tee AH-lyoh eh OH-lyoh). An easy lunch-saving recipe, an ideal dish to serve to friends when you have few ingredients and a great desire for conviviality. This main course is tasty, delicious and very aromatic: simplicity in power.

What is Spaghetti Aglio e Olio?

Spaghetti aglio e olio, a classic Italian pasta dish, hails from Naples and is cherished for its simplicity and robust flavors. The name translates to "spaghetti with garlic and oil," highlighting its primary ingredients: garlic, olive oil, and often a touch of red pepper flakes for heat. This dish is believed to have originated as a peasant meal, utilizing affordable, staple ingredients readily available in Italian kitchens. Over time, it has become a beloved comfort food and a staple in Italian cuisine, known for its quick preparation and ability to showcase the quality of its few ingredients. Today, it remains a favorite for its straightforward yet deeply satisfying taste.

Tips for The Best Spaghetti Aglio e Olio

• Use high-quality extra virgin olive oil and fresh garlic for the best flavor. The olive oil should be rich and robust, as it is the primary flavor of the dish. Similarly, fresh garlic provides a more aromatic and potent flavor compared to pre-minced garlic.
• When cooking the garlic in the olive oil, ensure it turns golden but not brown. Browning the garlic can make it bitter. Remove it from the pan at the right time to avoid this. Sauté the garlic on low to medium heat to allow it to infuse the oil slowly and evenly.
• Always save some pasta water before draining the spaghetti. The starchy water helps bind the sauce to the pasta, giving it a creamy texture without the need for additional fats or oils. Add a splash of pasta water to the pan with the oil and garlic mixture to help emulsify the sauce.
• Cook the spaghetti until it's "al dente," which means it should be firm to the bite. This texture is crucial for the final dish as the pasta will continue to cook slightly when mixed with the hot oil and garlic mixture.
• Grate fresh Pecorino cheese over the pasta just before serving. Pecorino adds a salty, tangy flavor that complements the garlic and chili. Freshly grated cheese melts better and incorporates seamlessly into the dish.

What is The Best Type of Oil For This Recipe?

The best type of oil to use is high-quality extra virgin olive oil. Extra virgin olive oil offers a robust, rich flavor that complements the garlic and chili flakes, enhancing the overall taste of the dish. Its lower acidity and higher content of healthy fats also contribute to a smoother, more balanced sauce.

Can I Substitute the Spaghetti With Another Pasta?

Yes, of course! Linguine, fettuccine, or angel hair pasta work well as substitutes, offering a similar texture and ability to absorb the flavors of the garlic and olive oil sauce. Shorter pasta like penne or fusilli can also be used, though the eating experience will be slightly different.

Can I Omit The Pecorino Cheese?

Yes! If you prefer or need a substitute, you can use Parmesan cheese, which has a similar texture and a slightly milder flavor. Another good option is Grana Padano, which also offers a nutty and savory profile. For a non-dairy alternative, nutritional yeast provides a cheesy flavor without the use of dairy.

Can I Skip the Chili Flakes?

Yes, chili flakes can be skipped if you prefer a milder dish without the heat. The pasta will still be flavorful from the garlic, olive oil, and other ingredients. You can also consider adding other herbs or spices to taste, such as black pepper or parsley, to maintain a rich and enjoyable flavor profile.

Can I Make This Pasta in Advance?

Spaghetti aglio, olio e peperoncino is best enjoyed fresh, but it can be made in advance. If preparing ahead, cook the pasta and the garlic-oil mixture separately. Store them in airtight containers in the refrigerator for up to 2 days.

What Can I Serve Spaghetti Aglio e Olio With?

Spaghetti aglio, olio e peperoncino pairs wonderfully with a fresh salad, garlic bread, roasted vegetables, or an antipasto platter featuring cured meats and cheeses. Bruschetta with tomatoes and basil, light vegetable soup, and a crisp white wine like Pinot Grigio or a light red like Chianti also complement the dish beautifully, enhancing its simple yet flavorful profile for a well-rounded meal.

More Authentic Italian Recipes

Spaghetti Frittata

Spaghetti Alle Vongole

Lemon Spaghetti

Authentic Spaghetti Puttanesca

How to Store Spaghetti Aglio e Olio

Store it in the refrigerator for up to 3 days. When reheating, add a splash of olive oil or a bit of water to maintain the moisture and prevent the pasta from drying out. Heat it gently in a pan over low heat or in the microwave until warmed through.

How to Prepare Spaghetti Aglio e Olio

Step 1

Step 1

Start by heating some olive oil in the pan, then add the garlic cloves and the parsley stems.

Start by heating some olive oil in the pan, then add the garlic cloves and the parsley stems.

Step 2

Step 2

When the garlic has turned golden, remove it from the pan. Chop some fresh garlic.

When the garlic has turned golden, remove it from the pan. Chop some fresh garlic.

Step 3

Step 3

Then chop the parsley sprig and some chili and add them to the heated oil, sauteing them a bit.

Then chop the parsley sprig and some chili and add them to the heated oil, sauteing them a bit.

Step 4

Step 4

Add a splash of pasta cooking water to the chopped ingredients. Cook the spaghetti al dente in salted boiling water and add them to the pan.

Add a splash of pasta cooking water to the chopped ingredients. Cook the spaghetti al dente in salted boiling water and add them to the pan.

Step 5

Step 5

Add salt and some more pasta water, mixing all together, so that the condiment can stick to the pasta. Grate some fresh Pecorino cheese.

Add salt and some more pasta water, mixing all together, so that the condiment can stick to the pasta. Grate some fresh Pecorino cheese.

Step 6

Step 6

Plate the spaghetti and add a bunch of freshly chopped parsley leaves.

Plate the spaghetti and add a bunch of freshly chopped parsley leaves.

Step 7

Step 7

Enjoy while still hot!

Enjoy while still hot!