Spaghetti all´aglio, olio e peperoncino
(also called spaghetti aglio e olio
) is a traditional Italian pasta
dish. Many attribute its origin to the region of Abruzzo
, however it is quite popular elsewhere in the country.
The sauce consists mainly of garlic fried in oil, plus peperoncino (dried red chili peppers). Parsley is also added. Antonio Pinto, a Neapolitan cook, recommends to add a couple of fresh tomatoes to the boiling oil after frying the garlic.