| 词条 | Spaghetti aglio e olio |
| 释义 |
| name = Spaghetti aglio e olio | name_lang = it | image = Aglio e olio.jpg | image_size = 250px | caption = Spaghetti aglio, olio e peperoncino | alternate_name = | country = Italy | region = Campania, Calabria | national_cuisine = | creator = | year = | mintime = | maxtime = | type = pasta | course = Pasta | served = | main_ingredient = Pasta (usually spaghetti), garlic, olive oil, salt | minor_ingredient = | variations = Spaghetti aglio, olio e peperoncino (with chilli) | serving_size = | calories = | protein = | fat = 20% | carbohydrate = 80% | glycemic_index = | similar_dish = | other = | complexity = }} {{lang|it|Spaghetti aglio e olio}} ({{IPA-it|spaˈɡetti ˈaʎʎo e ˈɔːljo|pron}}; {{langnf||Italian|"spaghetti [with] garlic and oil"}}) is a traditional Italian pasta dish from Naples. The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is {{lang|it|spaghetti aglio, olio e peperoncino}}), and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.[1] Many New York Italian-Americans refer to the dish as alla-ul{{pronunciation needed|date=October 2018}} due to the influence of Southern Italian pronunciation in the area.{{citation needed|date=October 2018}} See also
References1. ^{{cite web|author1=Kyle Phillips |author2=About.com Guide |url=http://italianfood.about.com/od/creamsauces/r/blr0055.htm |title=Spaghetti Aio Oio Recipe - Spaghetti Aglio e Olio |publisher=Italianfood.about.com |date= |accessdate=2012-03-05}} External links{{Commons category|Spaghetti aglio, olio e peperoncino}}
3 : Italian cuisine|Spaghetti dishes|Neapolitan cuisine |
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