This vegan spaghetti with garlic and olive oil is so simple and satisfying. Pasta aglio olio is an Italian classic first course that everyone needs to try at least once in their lifetime. It’s so simple and yet so fulfilling and delicious. It brings together the main elements of Italian cuisine: simplicity, creativity and comfort. No one can resist this.
Today was one of those days when after a long day of work I just felt like some quick take out and Netflix. But since Louise and I pledge to not eat out in 2020 (mainly to save money and be healthier), we decided to cook the simplest meal of all. Pasta aglio olio.
But don’t be fooled. While quick and simple, this staple Italian dish is full of flavour.
Here’s a breakdown of the ingredients. You’ll want Italian pasta. Spaghetti or linguine are the best for this dish. Exclusively made with hard wheat flour, preferably imported from Italy. You’ll need garlic, “aglio” in Italian and extra virgin olive oil: that is “olio” in Italian. You are going to need some good quality one as this is the main ingredient of this dish. No other oil will work!
Red hot chili peppers, which is “peperoncino” in Italian. Here you can use either fresh red chilis or you can use chili flakes as we do. Flat leaves parsley is optional but we strongly recommend it. Not everyone in Italy puts parsley in their pasta aglio e olio. You’ll need sea salt to salt the pasta cooking water. As an Italian, I believe that is important to have good quality coarse sea salt or else your pasta won’t taste as good.
If you liked my vegan pasta dish, try making my classic Italian-style vegan bruschetta with tomatoes and garlic. The plant-based recipe features ripe tomatoes, garlic, and a hearty loaf of bread. Bruschetta with tomatoes is a classic Italian-style recipe that is super easy to make and naturally vegan. Made with simple healthy ingredients, it can be enjoyed as an antipasto (starter) or as a main.
Or, try making my vegan stuffed bell peppers. This meatless dinner recipe features rice and lots of veggies.
This recipe was republished with permission from The Plant-Based School.
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