Vegan Spaghetti Aglio e Olio. In translation, this pasta is Garlic Oil Spaghetti. It's a quick simple and beloved Italian recipe.
This spaghetti aglio e olio recipe is one of my all time favourite pasta recipes. Something about that garlicky oil sauce and the chilli flakes with some stringy noodles make this dish totally satisfying.
It's perfect for a quick dinner and great as leftovers for lunch. To forewarn you there is a spicy kick but you can simply remove the chili pepper flakes.
Also, there are very few ingredients making the sauce very light so don't expect a heavy sauce. The sauce is just a light coating of garlic oil. The beauty of this dish is how the garlic infuses the olive oil with a hint of spice from the red pepper flakes.
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For this recipe
You will need the following spaghetti aglio e olio ingredients:
- 450 grams spaghetti
- 1 small handful of flat italian parsley chopped
- ½ tsp red chili pepper flakes
- 6-8 garlic cloves thinly sliced
- ⅓ cup extra virgin olive oil
- ½ cup reserved hot pasta water
- Salt to taste
Notes for spaghetti a aglio e olio
I'm using parsley but if you don't like parsley, you can't swap it out for fresh basil or thyme. The trick to making this dish successful is under boiling the pasta. So if the package calls for 9 minutes, subtract a couple of minutes as you will be cooking this pasta in the sauce too.
Instructions
- Boil your spaghetti in large pot filled with salted hot water. To know how long you should boil it for: take the instructed cooking time and subtract 2 minutes. Reserve ½ cup of hot pasta water.
- Meanwhile in a large skillet set on medium heat, add your olive oil right away along with sliced garlic. We want to slowly infuse the oil with the garlic. Sweat the garlic until edges become slightly brown.
- Add in chili flakes (optional) and then add in parsley or herb of your choice.
- Once pasta is cooked and strained, pour pasta into the skillet. Pour in the hot pasta water and mix well until every noodle is coated in oil. Season with salt to taste.
Give it a try!
Well I hope you give my Spaghetti Aglio e Olio recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Take care,
Christie
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Vegan Spaghetti Aglio e Olio (20-min. Recipe)
Ingredients
- 450 grams spaghetti
- ½ cup Italian parsley chopped
- ½ tsp red pepper flakes
- 6-8 cloves garlic thinly sliced
- ⅓ cup extra virgin olive oil
- ½ cup reserved hot pasta water
- Salt to taste
Instructions
- Boil your spaghetti in large pot filled with salted hot water. To know how long you should boil it for: take the instructed cooking time and subtract 2 minutes. Reserve ½ cup of hot pasta water.
- Meanwhile in a large skillet set on medium heat, add your olive oil right away along with sliced garlic. We want to slowly infuse the oil with the garlic. Sweat the garlic until edges become slightly brown.
- Add in chili flakes (optional) and then add in parsley or herb of your choice.
- Once pasta is cooked and strained, pour pasta into the skillet. Pour in the hot pasta water and mix well until every noodle is coated in oil. Season with salt to taste.
Incredibly tasty and very easy to make! I will definitely be making this again.
Thanks so much Molly! I'm glad you enjoyed it.
Wow the garlic flavour of this dish was amazing! I must try this again. Super easy as well.
Thanks so much Tally! I'm glad you enjoyed my recipe!