Spaghetti Napolitana aglio e olio

Moushira Abdel-Malek, Tuesday 10 Mar 2020

Spaghetti Napolitana aglio e olio
Spaghetti Napolitana aglio e olio

Serves 4-6



500 gm fine spaghetti

10-12 garlic cloves (peeled, sliced)

2 tbsp chili flakes

1/3 cup parsley leaves (chopped)

Parmesan + pecorino cheese (grated); optional

30 gm butter

2 tbsp olive oil + 2 tbsp (extra)

Salt + pepper + basil 



Fill a large, wide cooking pot with salted water. Bring to the boil. Add olive oil. Bring back to the boil. Add pasta to boiling water. When it comes to the boil; put off heat and leave to cook only for ten minutes; covered, in the heat of its waters. Meanwhile; heat a large skillet on high. Add butter.  When melts; stir in garlic. When about to change colour; add flakes and seasoning. Add extra oil and stir to incorporate. Stir in parsley to mix well. Pickup al dente hot pasta by means of pasta tongs and transfer over garlic mixture in skillet. Shake and stir quickly to integrate with skillet mixture. Transfer into a pasta serving dish; with grated cheese aside and serve.


*A version of this article appears in print in the  12 March, 2020 edition of Al-Ahram Weekly

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