Spaghetti Aglio & Olio

Arts & Culture
50 years

17 May, 2020

Spaghetti Aglio & Olio


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Une publication partagée par Il San Pietro di Positano (@ilsanpietrodipositano) le


This simple dish requires minimal ingredients and cooking time, for a maximum result. It can also be made eliminating the anchovies and adding salt to taste at the end.  

(Serves 2)



  • 100g Spaghetti
  • Parsley
  • 1 Garlic clove finely chopped
  • 2-3 Salted anchovies 
  • Toasted bread crumbs
  • Extra virgin olive oil
  • Salt



Place the spaghetti in a pot of boiling water. Make sure there is salt in the water to give flavour to the pasta. Cook for eight minutes.

In a large frying pan, heat the olive oil and add the finely chopped parsley and garlic. If you enjoy a bit of spice to your palate, you can toss in a chopped chilli. Before the garlic can brown, add a cup of water from the boiling pasta to the pan. At this stage, throw in the anchovies, allowing them to disolve into the sauce. 

Remove the spaghetti from the water after eight minutes and add to the frying pan, mixing into the ingredients. As a rule, pasta should always be cooked ⅔ in boiling water and ⅓ in the sauce in order to absorb the most flavour. 

Taking the pan off the flame, add the toasted bread crumbs and mix into the spaghetti. Garnish with parsley and serve. 

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