---
comments: true
tags:
  - italian
  - jean-pierre
  - pasta
---
# :spaghetti: Spaghetti Aglio E Olio

![Spaghetti Aglio E Olio](../assets/images/spaghetti-aglio-e-olio.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 | 0 minutes |

## :salt: Ingredients

- :spaghetti: 0.5 lb spaghettoni
- :olive: 5 Tbsp olive oil
- :herb: 2 Tbsp parsley
- :hot_pepper: 1 small chili pepper
- :garlic: 2 Tbsp garlic

## :cooking: Cookware

- 1 shallow dish
- 1 saucepan

## :pencil: Instructions

### Step 1

In a shallow dish (like a frying pan) add the spaghettoni and barely cover the pasta. You want the pasta water to have
as much starch as possible.

### Step 2

In a saucepan, heat the olive oil and the parsley stem and add some pasta water. Add the chili pepper, garlic, and maybe
a little more pasta water. The perfect formula is about 1 part olive oil for two part pasta water. Cook and mix well to
create an emulsion.

### Step 3

Add the cooked pasta and mix vigorously to keep that emulsion with the pasta. You can always add a little more olive oil
if you wish. Add the chopped parsley at the last minute.

### Step 4

Traditionally this dish is NOT served with cheese but as long as you do not have Italian at the dinner table, Bon
Appetito 😊!!!

## :link: Source

- <https://chefjeanpierre.com/recipes/pasta/spaghetti-aglio-e-olio-recipe/>