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Spaghetti Aglio e Olio. 533 calories. 22g fat. 65g carbs. 18g protein. 2g sugars. ... Add the spaghetti and cook, according to package instructions, until just al dente, 8 to 10 minutes. Once the ...
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 ...
Spaghetti aglio e olio (lit. ' spaghetti garlic and oil ') – a traditional Italian pasta dish coming from Naples [16] Spaghetti alla Nerano – from the village of Nerano, near Naples. With fried zucchinis and a local variant of provolone cheese. [17] [18] Spaghetti dishes
Spaghetti aglio, olio e peperoncino: Lazio: A Roman dish of spaghetti pasta made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes. Finely chopped parsley can also be added as a garnish [15] Spaghetti all'assassina: Apulia
This dish's full name is spaghetti con aglio, olio e acciughe (lit. ' spaghetti with garlic, oil, and anchovies '; alici is another word for 'anchovy'). The anchovies and garlic are sliced very thin and dissolve in the oil.
Spaghetti al nero di seppia, spaghetti al pomodoro, spaghetti aglio e olio, spaghetti all'amatriciana, spaghetti all'assassina, spaghetti alla carrettiera, spaghetti alla chitarra con pallottine, spaghetti alla chitarra con sugo di agnello, spaghetti alla chitarra con ricotta, salsiccia e zafferano, spaghetti alla cipolla, spaghetti alla ...
Recipes may differ according to preferences; for instance, the Neapolitan version is prepared without anchovies, unlike the version popular in the Lazio region. Spices are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic).
Bronze-cut pasta is generally not recommended for spaghetti all'assassina, as it releases too much starch during cooking, interfering with its browning. Spaghetti all'assassina is often spicy: crushed red pepper , chili powder , or dried or fresh chili peppers are added to it during cooking or used as a garnish .