Spaghetti Aglio Olio with Cherry Tomatoes

Spaghetti Aglio Olio


    • Cook the Spaghetti pasta according to package instructions until al dente. Drain and set aside.
    • In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant.
    • Add the cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
    • Toss the cooked Spaghetti pasta in the garlic-tomato mixture until well coated.
    • Season with salt and pepper to taste. Garnish with fresh parsley before serving.

    Chef Tip: For an added depth of flavor, sprinkle some grated lemon zest over the finished dish.


    Spaghetti Aglio e Olio, which translates to "spaghetti with garlic and oil" in English, is a classic Italian pasta dish known for its simplicity and bold flavors. Its history is deeply rooted in Italian culinary tradition and has evolved over time to become a beloved staple both in Italy and around the world.

    Origins in Southern Italy: Spaghetti Aglio e Olio originated in the region of Campania in southern Italy, particularly in the city of Naples and the surrounding coastal areas. It is considered a quintessential example of cucina povera, or "peasant cuisine," which emphasizes simple, rustic ingredients prepared in a straightforward manner.

    • Spaghetti Aglio e Olio has become a staple on Italian restaurant menus worldwide, and its popularity continues to grow as more people discover and appreciate the beauty of simple, well-executed dishes that celebrate high-quality ingredients and traditional cooking techniques.

    In summary, Spaghetti Aglio e Olio represents the essence of Italian cuisine—simple yet flavorful, rustic yet elegant. Its history is a testament to the ingenuity of Italian cooks who have transformed humble ingredients into a timeless culinary classic enjoyed by generations.

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