1:15in productionCh. 1 · What the dish is and where it came from/ 1:15 · ceiling 15 min
Dishes · Technique
Spaghetti aglio e olio
A Neapolitan pasta dish of spaghetti tossed with garlic-infused olive oil, often with red pepper flakes or mushrooms and garnished with parsley.
Spaghetti aglio e olio is a pasta dish typical of Naples, Italy. Its name means 'spaghetti with garlic and olive oil'. It was once also known as vermicelli alla Borbonica.
Spaghetti aglio e olio is a pasta dish typical of Naples, Italy.
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How it works, in terms someone would actually use
It is made by lightly sautéing thinly sliced garlic in extra virgin olive oil.
0:30
What it gets right
It gets right a focused flavor profile built on garlic, olive oil, and parsley—enhanced optionally by heat from red pepper flakes or earthiness from mushrooms.
0:40
What it does not
It does not include cheese, tomato, meat, or cream.
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What it changed
It changed its name from vermicelli alla Borbonica to spaghetti aglio e olio.
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Who it is for, and who it is not
It is for people who want a simple, plant-based pasta dish rooted in Neapolitan tradition.
1:04
Is it worth your time
It is worth your time if you value minimal-ingredient dishes that highlight garlic, olive oil, and fresh herbs—with optional heat or umami from red pepper flakes or mushrooms.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a focused flavor profile built on garlic, olive oil, and parsley—enhanced optionally by heat from red pepper flakes or earthiness from mushrooms.
What does not
It does not include cheese, tomato, meat, or cream. That makes it less suitable if you seek those elements.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Spaghetti aglio e olio is a pasta dish typical of Naples, Italy. Its name means ‘spaghetti with garlic and olive oil’. It was once also known as vermicelli alla Borbonica.
How it works, in terms someone would actually use
It is made by lightly sautéing thinly sliced garlic in extra virgin olive oil. Optional additions include red pepper flakes or mushrooms. The oil and garlic are tossed with spaghetti cooked in salted water. Finely chopped Italian parsley is commonly added as a garnish.
What it gets right
It gets right a focused flavor profile built on garlic, olive oil, and parsley—enhanced optionally by heat from red pepper flakes or earthiness from mushrooms.
What it does not
It does not include cheese, tomato, meat, or cream. That makes it less suitable if you seek those elements.
What it changed
It changed its name from vermicelli alla Borbonica to spaghetti aglio e olio.
Who it is for, and who it is not
It is for people who want a simple, plant-based pasta dish rooted in Neapolitan tradition. It is not for people who require cheese, meat, or tomato-based sauces.
Is it worth your time
It is worth your time if you value minimal-ingredient dishes that highlight garlic, olive oil, and fresh herbs—with optional heat or umami from red pepper flakes or mushrooms.