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SPAGHETTI AGLIO E OLIO

Spaghetti aglio e olio is the perfect pasta dish for busy weeknight dinners! The preparation couldn’t be any easier, you only need very basic ingredients, it’s ready in just a little over 10 minutes, and it’s packed with flavor! 

I absolutely love pasta dishes! Especially when they’re this easy to make. If you’re a fan of garlic, you just have to try this easy spaghetti dish! It’s made with very basic ingredients, but it’s always a real hit!

THE SPAGHETTI AGLIO E OLIO ARE: 

  • vegan 
  • incredibly easy to make (the dish is ready in just a little over 10 minutes!)
  • very budget-friendly 
  • packed with flavor
  • gluten-free if you use brown rice spaghetti
  • the perfect weeknight meal
  • perfect for all garlic lovers
  • sooooo delicious 
spaghetti aglio e olio in a black pan with a hand picking up some of the spaghetti with a pasta server

WHAT YOU NEED FOR THE SPAGHETTI AGLIO E OLIO:

The ingredient list for this easy pasta dish is incredibly short. Probably you’ve already got all of the ingredients at hand. 

You need: 

  • spaghetti 
  • three cloves of garlic
  • olive oil 
  • chopped parsley
  • one chili

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.

uncooked spaghetti, a chili, garlic, a bunch of parsley, and a small bowl of olive oil on a marble countertop

HOW TO MAKE SPAGHETTI AGLIO E OLIO: 

The preparation of the spaghetti aglio e olio couldn’t be any easier! I think it’s definitely one of the easiest and fastest recipes on the blog. All in all, you only need about 12 minutes in total. 

a collage of four photos that show the preparation of spaghetti agile e olio

STEP 1: Cook the spaghetti according to the instructions on the package. 

STEP 2: In the meantime, finely chop the garlic, the chili, and the parsley. You could also mince the garlic with a garlic press if you want. 

STEP 3: In a large pan, heat the olive oil on low heat. Add the garlic and the chili and cook on low heat for about 3 minutes. Make sure the garlic isn’t getting to dark. It’s important for the flavor that you slowly heat it in the oil. 

spaghetti aglio e olio in a large pan with two hands stirring everything with two wooden spoons

STEP 4: Add the cooked spaghetti and stir well. Season with salt and pepper and sprinkle with the chopped parsley. If you want to you could also add some fresh lemon juice. Enjoy! 

spaghetti aglio e olio in a beige and brown bowl with lemon slices on top on a marble countertop and roasted bread and a bunch of parsley on the side

RECIPE NOTES:

  • For a gluten-free version, I recommend using brown rice spaghetti. They are my favorite kind of gluten-free pasta. I wouldn’t recommend making this dish with chickpea or lentil pasta as it has a very strong flavor on its own and it will change the overall taste of this pasta dish a lot. 
  • Make sure to use a good olive oil for this dish as it will significantly contribute to the overall taste of the spaghetti. I always use extra virgin olive oil.
  • It’s very important for the flavor of this pasta dish that you heat the olive oil, the garlic, and the chili on low heat. Let them slowly warm in the oil and make sure the garlic doesn’t burn or get crispy. 

SPAGHETTI AGLIO E OLIO

Course: MainCuisine: Italian
Servings

3

servings
Prep time

2

minutes
Cooking time

10

minutes
Calories

487

kcal

Spaghetti aglio e olio is the perfect pasta dish for busy weeknight dinners! The preparation couldn’t be any easier, you only need very basic ingredients, it’s ready in just a little over 10 minutes, and it’s packed with flavor!

Ingredients

  • 9 oz spaghetti

  • 3 cloves of garlic

  • 1/4 cup olive oil

  • 1 red chili

  • 1/4 cup freshly chopped parsley

Directions

  • Cook the spaghetti according to the instructions on the package. 
  • In the meantime, finely chop the garlic, the chili, and the parsley. You could also mince the garlic with a garlic press if you want.
  • In a large pan, heat the olive oil on low heat. Add the garlic and the chili and cook on low heat for about 3 minutes. Make sure the garlic isn’t getting to dark. It’s important for the flavor that you slowly heat it in the oil. 
  • Add the cooked spaghetti and stir well. Season with salt and pepper and sprinkle with the chopped parsley. If you want to you could also add some fresh lemon juice. Enjoy! 

Notes

  • For a gluten-free version, I recommend using brown rice spaghetti. They are my favorite kind of gluten-free pasta. I wouldn’t recommend making this dish with chickpea or lentil pasta as it has a very strong flavor on its own and it will change the overall taste of this pasta dish a lot. 
  • Make sure to use a good olive oil for this dish as it will significantly contribute to the overall taste of the spaghetti. I always use extra virgin olive oil.
  • It’s very important for the flavor of this pasta dish that you heat the olive oil, the garlic, and the chili on low heat. Let them slowly warm in the oil and make sure the garlic doesn’t burn or get crispy. 

This recipe was created by veganheaven read the full article here

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