Roman garlic and oil sauce (“Aio e oio”) from Essentials of Classic Italian Cooking (page 170) by Marcella Hazan

  • garlic
  • red chili peppers
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute spaghettini pasta for spaghetti pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spaghettini pasta for spaghetti pasta.

  • westminstr on January 03, 2017

    This was so much better and more flavorful than I expected. Really quite wonderful! I served it with grated pecorino romano which was just perfect with this sauce.

  • Bloominanglophile on July 10, 2013

    This is the first time I have ever salted the water used for boiling pasta--really made a difference. Regardless, the dish still needed a bit of salt at the end, or maybe my olive oil wasn't quite as flavorful as it could have been. Definitely don't make this dish with tasteless olive oil. It's a simple dish, but takes some care to get it just right!

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