The Italian name for this dish is Spaghetti Aglio e Olio, but in Rome, they run the words together and pronounce this dish as ‘spaghetti-ayo-e-oyo’ or just ‘ayo-e-oyo’. It is something given its full name of Spaghetti Aglio, Olio e Peperoncino because chilli is always included to give the dish some bite.
Here are the ingredients and procedure:
400g/14oz fresh or dried spaghetti
90ml/6tsp extra virgin olive oil
2-4 garlic cloves, crushed
1 dried red chilli
1 small handful fresh flat leaf parsley, roughly chopped
Cook the pasta in a large pan of salted boiling water, according to the packet instructions.
Heat the oil very gently in a small frying pan or pan. Add the crushed garlic and whole dried chilli.
Stir over a low heat until the garlic begins to brown. Discard the chilli.
Drain the pasta and transfer into a large bowl warmed. Pour on the oil and garlic mixture, add the parsley and toss well. Serve immediately.
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