Spaghetti Aglio e Olio
Whenever I need a meal that feels like a warm hug but doesn’t take much time, I whip up this Spaghetti Aglio e Olio. With its simple yet bold flavors, it’s my go-to when I want something satisfying and fuss-free.
I first stumbled upon this recipe on a rainy evening when I was craving something cozy but didn't have the patience to cook a complicated meal.
The magic lies in its simplicity: garlic mingling with olive oil and a hint of chili warmth to tie it all together.
One trick I've learned is to gently toast the garlic to get that perfect golden hue—it brings out a wonderful sweetness that makes the dish irresistible.
This recipe is close to my heart because it reminds me that sometimes, less truly is more.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're out of fresh garlic, roasted garlic can be a game-changer for a sweeter, mellower flavor. For a cheesy hint without the cheese, a sprinkle of nutritional yeast does wonders. And if you’re trying to sneak in extra fiber, whole grain spaghetti is a fantastic alternative.
Tips & Notes
- •Keep a close eye on the garlic as it cooks—it goes from golden to burnt surprisingly fast! I always keep it on low heat to prevent any mishaps.
- •I love using my favorite olive oil for this because it really shines through, so it’s worth investing in a good bottle.
- •I often serve this with a fresh lemon wedge on the side; a squeeze of lemon juice brightens up the whole dish.
Recipe Variations
- •I like to toss in some baby spinach right at the end for a pop of green and extra nutrients.
- •When I’m feeling adventurous, I add a handful of sun-dried tomatoes—they add a lovely tangy depth to the dish.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the pasta.
Frequently Asked Questions
Can I make this dish gluten-free?
Absolutely! Just use gluten-free spaghetti or any gluten-free pasta of your choice.
How can I add more protein?
Consider adding white beans or chickpeas to the dish for extra protein.
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Whenever I need a meal that feels like a warm hug but doesn’t take much time, I whip up this Spaghetti Aglio e Olio. With its simple yet bold flavors, it’s my go-to when I want something satisfying and fuss-free.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- 2
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic to the skillet and sauté for 2-3 minutes, until the garlic is golden and fragrant, but be careful not to burn it.
- 4
Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.
- 5
Once the spaghetti is cooked, reserve 1/2 cup of the pasta water, then drain the spaghetti.
- 6
Add the drained spaghetti to the skillet with the garlic and oil. Toss to coat the spaghetti evenly.
- 7
If the spaghetti looks dry, add some reserved pasta water, a little at a time, until desired consistency is reached.
- 8
Remove from heat and stir in the chopped parsley. Season with salt and freshly cracked black pepper to taste.
- 9
Serve immediately, garnished with extra parsley and a sprinkle of red pepper flakes if desired.
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