 Spaghetti aglio, olio e peperoncino | |||||||
| Course | Primo (Italian pasta course) | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Italy | ||||||
| Region or state | Campania | ||||||
| Main ingredients | Spaghetti, garlic, extra virgin olive oil, parsley, chili flakes | ||||||
| Variations | Spaghetti aglio, olio e peperoncino (with chili pepper) | ||||||
| |||||||
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. 'spaghetti [with] garlic and oil') is a pasta dish typical of the Italian city of Naples, in the Campania region. 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.[1]
The dish was once also known as vermicelli alla Borbonica.[2]
- ^ "Spaghetti Aglio Olio e Peperoncino, the "Why-Not?" Midnight Pasta". La Cucina Italiana. Retrieved 18 June 2024.
- ^ Maria Rivieccio Zaniboni, Cucina e vini di Napoli e della Campania.