This simple pasta dish of Spaghetti with Garlic and Oil is just what you’d want to see pouring out of a magical pasta pot in an endless stream! Inspired by the picture book Strega Nona by Tomie dePaola, it’s a kid-friendly version of the classic Italian recipe Spaghetti Aglio e Olio, topped with (optional) spicy Calabrian breadcrumbs as a nod to Strega Nona’s hometown.
I have an early memory of watching a cartoon version of the story of Strega Nona at a friend's house as a kid, no doubt on a VHS tape (it was the 80s!). I tracked it down, and it turns out it was an adaptation produced in 1977, and is available for streaming now (because we live in the future!).
From that moment, I was captivated by the style of Tomie dePaola's illustrations and the notion of a magical, nonstop pasta pot. An Italian town flooded by enchanted spaghetti--I wanted to go there immediately! With this recipe, we can all get one step closer to living in Strega Nona's world.
About Strega Nona
She sang,
Bubble, bubble, pasta pot,
Boil me some pasta, nice and hot,
I'm hungry and it's time to sup,
Boil enough pasta to fill me up.And the pasta pot bubbled and boiled and was suddenly filled with steaming hot pasta.
Tomie dePaola, Strega Nona
Tomie dePaola (pronounced Tommy de-POW-la) was the author and illustrator of over 270 children's books. Strega Nona, published in 1975, was his most famous, and won the Caldecott Honor in 1976. The beloved characters from Strega Nona appear in over a dozen more books by dePaola, written between 1979 and 2017. Remarkably, the book also carries the distinction of being banned by some children's libraries for "depicting magic, witches, and witchcraft in a positive light." (To which I say: How sad and shortsighted for kids to be deprived of this delightful tale!)
The story of Strega Nona is actually the loose retelling of a classic folktale known as The Magic Porridge Pot. As he shared in an interview, dePaola liked the idea of this story, but didn't think the kids of the 1970s would be that familiar with porridge. Instead, he changed the porridge to pasta (much more familiar to him as an Italian American), and changed the young girl from the original story into Big Anthony, Strega Nona's assistant who, famously, "didn't pay attention."
In dePaola's version of the story, Strega Nona, a "Grandma Witch" living in Calabria, Italy, has a magic pasta pot that will fill with hot pasta when you sing a special song to it. To get it to stop, you must sing it a different song and (crucially) blow it three kisses. Big Anthony, despite being told not to, uses the pot to show off to his fellow villagers when Strega Nona is away, but doesn't know how to make it stop. The pasta becomes a flood that takes over the town until Strega Nona can stop it. Big Anthony gets what he deserves when handed a fork to eat up his misdeeds.
Recipe Inspiration
When thinking of where to start with this recipe, I knew the pasta needed to be very simple. In dePaola's beautiful illustrations, Strega Nona's pasta pot produces long, plain, perfectly-cooked noodles. I wanted to capture that simplicity while also delivering magical taste.
A classic preparation for pasta in Italy is Spaghetti Aglio e Olio, or Spaghetti with Garlic and Oil. It lets the noodles shine with a simple sauce made from the starchy pasta cooking water and garlic-infused olive oil. I decided to use this as my version of Strega Nona's pasta.
Because we're told in the book that Strega Nona's village is in the region of Calabria, the "toe of the boot" in southern Italy, I wanted to give the dish a little extra Calabrian flair. In the end, I added an (optional) spicy breadcrumb topping that uses crushed Calabrian chiles for a little bit of heat and some nice textural crunch. For anyone who may not be a fan of spicy things, the pasta is delicious without the topping, or you can skip the chiles in the breadcrumbs and enjoy the topping plain.
Ingredients You'll Need
This pantry-friendly recipe for Spaghetti with Garlic and Oil is made from just a handful of simple ingredients, many of which you may already have on hand!
To make it, you'll need:
- Extra-virgin olive oil
- Garlic (the recipe calls for 6 cloves, but you could use more if you love garlic!)
- Table salt
- Spaghetti
- Water
- Seasoned Italian breadcrumbs (or plain breadcrumbs and a little extra salt)
- Crushed Calabrian chiles (spicy and optional, more on this ingredient below!)
About Calabrian Chiles
Calabrian chiles are spicy, smoky chile peppers that are commonly used in the cuisine of southern Italy (where this story takes place!). They’re often sliced or crushed and packed into jars of olive oil, which is what this recipe calls for. You can find jars of crushed Calabrian chiles (also called Calabrian chile paste) in the Italian section of well-stocked grocery stores, or order them online.
If you can't find them, you can still easily make this dish! If you like things spicy, just use a combination of crushed red chile flakes and ground cayenne pepper (see the note in the recipe card for amounts). If not, skip the heat altogether and simply toast the breadcrumbs with olive oil for a plain crunchy topping.
How to Make Spaghetti with Garlic and Oil
The full recipe with detailed timing and instructions is below, but here are some key moments to look out for along the way:
- Infuse the oil: Heat sliced garlic in extra-virgin olive oil until it begins to turn golden. This will give the pasta sauce lots of flavor later on.
- Save the pasta water: After partially cooking the spaghetti in a measured amount of water, save some of the starchy liquid to use for the sauce.
- Finish the pasta: Finish cooking the spaghetti with the garlic oil and some of the reserved pasta water. The noodles will soak up the garlic flavor, and the oil and starchy water will form a creamy sauce.
- Toast the breadcrumbs: For a spicy, crunchy finish, toast the seasoned Italian breadcrumbs in a skillet with a little more oil and some crushed Calabrian chiles.
Why This Recipe Is Great for Kids
I've spent years writing cookbooks and creating recipes that are safe, fun, and engaging for kids and home cooks of all ages. Here are some key features of this recipe that make it perfect for kids and families to make together at home:
- This recipe for Spaghetti with Garlic and Oil uses just seven ingredients, many of which are likely to already be in your pantry. The crushed Calabrian chiles are a specialty item, but can easily be substituted or skipped.
- It's a great option for picky eaters and adventurous eaters alike! The pasta is very plain with a mild garlic flavor. The sliced garlic could even be strained out after infusing it in the oil for kids with textural aversions. The dish can be served as-is or with the optional breadcrumb topping, which can be made spicy or not. Everyone can choose their own adventure here!
- It makes a lot! With a full pound of pasta, the dish easily serves 4 to 6 (or more, for younger kids who may not eat as much). The leftovers reheat well; just add a little extra water when heating if the pasta looks dry.
Let's Cook!
Gather your equipment, measure your ingredients, and get cooking with this kid-friendly recipe! If you loved making it together, please leave five stars and share your stories in the comments.
Spaghetti with Garlic and Oil
Good To Know
- Calabrian chiles are spicy, smoky chile peppers that are commonly used in the cuisine of southern Italy (where this story takes place!). They’re often sliced or crushed and packed into jars of olive oil, which is what this recipe calls for. You can find jars of crushed Calabrian chiles (also called Calabrian chile paste) in the Italian section of well-stocked grocery stores, or order them online.
- If you can’t find Calabrian chiles but would still like to make the spicy breadcrumbs, just use 2 teaspoons of olive oil instead of 1, and mix in ¼ teaspoon crushed red pepper flakes and a pinch each of cayenne pepper. Or skip the spices altogether for a mild version of the topping that still offers a nice crunch!
- The pasta cooking water is an important ingredient in this recipe. Make sure to measure out the 3 quarts (12 cups) of water to cook the pasta in so the reserved pasta water has the right amount of starch in it to thicken up the sauce.
Equipment You'll Need
- 10-inch skillet (a light-colored skillet makes it easier to see the garlic browning)
- Wooden spoon
- Large pasta pot or Dutch oven with lid
- ladle
- Large liquid measuring cup
- Colander
- Tongs
Measure Your Ingredients
Spaghetti
- ⅓ cup extra-virgin olive oil
- 6 garlic cloves, peeled and sliced
- ¼ teaspoon table salt
- 3 quarts water
- 1 pound spaghetti
- 1 tablespoon table salt
Spicy Calabrian Breadcrumbs (optional)
- ½ cup seasoned Italian breadcrumbs
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon crushed Calabrian chiles (see note)
Let's Cook!
Make the Spaghetti
- ⅓ cup extra-virgin olive oil, 6 garlic cloves, peeled and sliced, ¼ teaspoon table saltIn a 10-inch skillet, combine the oil, garlic, and ¼ teaspoon salt. Cook over medium-low heat, stirring often with a wooden spoon, until the oil is gently bubbling and the edges of the garlic are just beginning to turn golden, 5 to 7 minutes. Turn off the stove and slide the skillet to a cool burner.
- 3 quarts water, 1 pound spaghetti, 1 tablespoon table saltAdd the water to a large pasta pot or Dutch oven. Bring the water to a boil (big bubbles will vigorously break the surface) over high heat. Carefully add the spaghetti and 1 tablespoon of salt to the boiling water. Use the wooden spoon to carefully push and bend the pasta down into the water.
- Cook, stirring often with the wooden spoon, until the spaghetti is flexible but still very firm in the center, about 7 minutes. Turn off the stove. Use a ladle to carefully transfer 2 ½ cups of cooking water to a large liquid measuring cup.
- Set a colander in the sink. Drain the spaghetti into the colander (the pot will be heavy and hot; this step is best done by an adult).
- Scrape the garlic-oil mixture from the skillet into the now-empty pasta pot (leave the skillet out on the stovetop if you’re going to make the breadcrumbs). Add the drained spaghetti and 2 cups of the reserved cooking water (you’ll have ½ cup left).
- Bring the mixture to a boil over medium heat . Cook, using tongs to stir and toss the pasta often, until the water is mostly absorbed, 3 to 5 minutes. Turn off the stove, place a lid on the pasta pot, and let the pasta sit for 5 minutes.
Make the Breadcrumbs (optional)
- ½ cup seasoned Italian breadcrumbs, 1 teaspoon extra-virgin olive oil, 1 teaspoon crushed Calabrian chilesWhile the pasta sits, in the now-empty skillet, combine the breadcrumbs, Calabrian chiles, and 1 teaspoon oil (there’s no need to wash out the skillet first). Stir together with the wooden spoon until well combined. Cook over medium-high heat, stirring often, until the breadcrumbs are crispy and smell toasty, 2 to 3 minutes. Turn off the stove and slide the skillet to a cool burner.
Finish and Serve
- When the pasta is ready, use the tongs to give it a stir and check the consistency–it should look slightly wet and saucy. If it looks dry, add more reserved pasta water, a little bit at a time and stirring well with each addition, until it looks creamy and well-coated.
- Serve, sprinkling each portion with the spicy breadcrumbs, if desired. (Don’t forget to blow the pasta pot three kisses to make sure it stops cooking!)
Conversation Starters
While your spaghetti cooks and as you enjoy your meal together at the table, talk about the story of Strega Nona and what it was like to cook the recipe together. You can help young readers make connections to the book and share your own memories, ideas, and stories with them with the following prompts:
- If you had a magical pot that could produce an unlimited amount of one food, which food would you choose? Why?
- What lesson do you think Big Anthony learned in this story? Do you think he will use Strega Nona's pasta pot again?
- Did you try the spicy breadcrumbs with this recipe? Do you like spicy foods? Why or why not?
Becca says
This was fabulous and so simple! My picky eater loved every bite.