spaghetti alio e olio.

Spaghetti alio e olio is not the only best kept secret among men and women in their chef whites. Nor is just a midnight delicacy – though the flavor composition is so comforting that I beg to differ. Known as midnight spaghetti or what chefs would make for themselves after a long day of work, it is a simple dish of good olive oil, lots of garlic, some Parmesan, tomato, parsley, red pepper flakes and a heaping amount of pasta.

This is spaghetti alio e olio to Italians – though the Italians might add tomatoes and capers as well. I think the addition of a little parsley and walnuts tossed in make this dish all the more divine but even in it’s most simple sense when I am craving carbs before a run tomorrow or when I am just in that mood, even the most simple version of this recipe tastes like you are your own four star chef in your cozy kitchen corner of the world.


A few Notes

You must use spaghetti or angel hair noodles. The more simple the recipe is, the more it is really important to use quality ingredients because taste and flavor will be everything. Use the best olive oil and the best Parmesan you can buy.


1 lb of pasta

7 garlic cloves (rule of thumb in Italian cooking: you never can have enough of garlic)

3/4 cup of good olive oil

1/2 of diced tomato, cooked

1 tbsp of red pepper flakes

1 tbsp of black pepper

1 tbsp of walnuts

1 tsp of parsley

1/4 cup of Parmesan cheese, grated

Boil and drain pasta to al dente. Heat up the oil and garlic in the same heavy pan you cooked the pasta in to save dishes. Add in tomato and cook for a few minutes. Sprinkle in red pepper flakes, black pepper, parsley and cook for a few more minutes to allow the spices to cook. Add in noodles and tossing in coating the noodles in the oil.  Toss in walnuts and cheese mixing together several times. Allow to heat through. Serve immediately.

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