Spaghetti aglio e olio

A Neapolitan pasta dish of spaghetti dressed with garlic sautéed in olive oil, often finished with chili flakes and parsley.

Emulsification: The dispersion of one liquid in another immiscible liquid, often stabilized by an emulsifier or physical force. Starchy pasta water helps oil cling to the spaghetti as a cohesive sauce.
Spaghetti: Long, thin strands of pasta with a round cross-section. This is the traditional pasta shape named in the dish.
Neapolitan cuisine: The culinary tradition of Naples and its surrounding region in southern Italy. Aglio e olio is commonly identified as a Neapolitan preparation.
Pasta aglio, olio e peperoncino: An Italian pasta preparation of garlic, olive oil, and chili pepper, commonly made with spaghetti. The name explicitly includes the chili that is often added to aglio e olio.
Pasta cooking: The process of hydrating and heating pasta until it reaches a desired texture. Cooking spaghetti just short of done lets it finish in the flavored oil.
Olive oil: An edible oil extracted from the fruit of the olive tree. It is the broader ingredient family from which the dish's cooking fat comes.
Naples: A city in southern Italy and the capital of the Campania region. The dish's regional identity is tied to this city.
Spaghetti aglio e olio with anchovies: A variation of garlic-and-oil spaghetti enriched with anchovies. Anchovies add savory depth while preserving the dish's basic oil-and-garlic structure.
Al dente: A pasta texture that is tender but still firm when bitten. The dish depends on spaghetti staying firm rather than turning soft in the pan.
Parsley: A leafy herb in the genus Petroselinum, used fresh or dried as food and seasoning. Chopped leaves add a fresh, grassy note when scattered over the finished pasta.

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