Spaghetti Aglio e Olio

Spaghetti Aglio e Olio. Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with spaghetti. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy.

The recipe originated from Naples and it's very popular worldwide. The two key ingredients are olive oil and garlic. Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. You can have Spaghetti Aglio e Olio using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spaghetti Aglio e Olio

1. You need 50 gr of spaghetti La Fonte.
2. It's 1 bh of bawang putih.
3. You need 1 bh of sosis.
4. It's 1 sdt of kornet.
5. Prepare Secukupnya of kaldu jamur.
6. You need of Oregano utk taburan [optional].

Spaghetti aglio e olio is about as primal a pasta dish as there is. It is packed with so much flavor, and it is amazingly garlicky without being too overpowering. One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best.

Spaghetti Aglio e Olio instructions

1. Rebus spaghetti hingga lunak dan tiriskan..
2. Tumis bawang putih hingga harum lalu tambahkan sosis, kornet dan spaghetti..
3. Sajikan dengan taburan oregano..

So I remembered this Spaghetti Aglio Olio e Peperoncino that I had on my recent trip to Italy and decided to recreate it. If you're not into spicy food, just go easy on the peperoncino (red pepper flakes) or skip it and make it Spaghetti Aglio e Olio. This traditional Italian spaghetti dish is made with good quality olive oil, garlic, salt, and pepper. Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish coming from Naples. The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with.

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