Vegan recipes

Recipe: Spaghetti aglio e olio

This is literally the most simple spaghetti recipe I have ever made. It only has four basic ingredients and is absolutely delicious. If you want to up the nutritional value of this dish, just add some grilled mushrooms on the side (YUM). Recipe at the bottom of this post!

Back when I lived in Italy I ate this spaghetti dish quite often, especially for lunch. Since it includes chili pepper, it’s actually called ‘spaghetti aglio, olio e peperoncino’ after its three main ingredients. Make sure you use a good, extra virgin olive oil, as the oil is also one of the main ingredients of this recipe. You can’t really get away with using a cheap oil, because it just won’t taste as good. Make sure the oil has a dark colour and smells nice and olivy. You can use dried or fresh parlsey, but my preference is definitely fresh. It tastes much better. Since this spaghetti only has a few ingredients, it’s important to get the right ones!

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Recipe: Spaghetti aglio e olio
Delicious Italian spaghetti dish with oil, garlic and chili pepper.
Course Main Dish
Cuisine Italian, Vegan
Cook Time 30 mins
Servings
people
Ingredients
Course Main Dish
Cuisine Italian, Vegan
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Boil the spaghetti in plenty of salted water according to package directions. Drain and set aside.
  2. Heat some olive oil in a pan over low heat and add the minced garlic and chopped chili pepper. Sauté for a couple of minutes until soft. Closely watch the garlic to make sure it doesn't burn.
  3. Add the spaghetti, oil and parsley and stir well. Cook for a minute or two to re-heat the spaghetti.
  4. Serve with nutritional yeast (if you want), salt and grilled mushrooms or a green salad on the side. Delicious! Enjoy!
Recipe Notes

Instead of chili pepper you can also use chili flakes, although I definitely prefer a 'real' pepper in this dish.

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