What is the name of the classic spaghetti dish with garlic, olive oil, and chili? The dish is called spaghetti aglio e olio, often extended to spaghetti aglio, olio e peperoncino when chili is specified.
The Italian name literally means “garlic and oil.” It refers to a simple pasta preparation in which sliced or chopped garlic is gently cooked in extra-virgin olive oil, then tossed with spaghetti cooked in salted water. Chili pepper or red-pepper flakes add heat, while chopped parsley is a common garnish.
The dish is particularly associated with Naples and the Campania region. Its popularity reflects the inexpensive, long-lasting ingredients traditionally kept in a pantry: dried pasta, garlic, olive oil, and chili. Pasta cooking water may be added to help the oil cling to the strands and create a light emulsified coating.
A common mix-up is calling the dish carbonara or puttanesca. Carbonara relies on eggs, cured pork, and hard cheese; puttanesca typically includes tomatoes, olives, capers, and anchovies. Cheese is not part of most traditional aglio e olio recipes, although some cooks add Parmesan or Pecorino.