Spaghetti Aglio E Olio

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put on plenty of (salted) water. In the meantime, peel the garlic cloves, chop them into small pieces and sauté them in the heated olive oil in a small saucepan (must not turn brown!). Cook the spaghetti according to the instructions on the packet. Chop the parsley.
Cut the cocktail tomatoes into very small fine pieces and add to the garlic in the pot, as well as the parsley. Season with pepper and a little fondor.
Then mix the aldente cooked spaghetti with the aglio e olio sauce and add the parmesan.
My mother-in-law is Italian and I can assure you that it tastes delicious (you can also modify it a little and, if you like it, add bacon or diced ham, for example).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.