Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Inspired by my travels in Italy, this simple pasta celebrates the beauty of traditional Italian cooking. Originating from Naples, garlic and fresh chilli are gently sautéed in olive oil before being tossed with spaghetti and finished with parsley, chilli flakes, and a sprinkle of vegan parmesan. It’s a comforting, flavour-packed dish that proves a few quality ingredients can create something truly memorable.

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Serves: 2

Ingredients:

Spaghetti Aglio e Olio:

• 200 g spaghetti
• 4 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 1 small red chilli, finely sliced
• 2 tbsp fresh parsley, chopped
• pinch of salt
• 1/4 cup reserved pasta cooking water

Garnish:

• pinch of chilli flakes
• 2 tbsp vegan parmesan

Preparations:

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve about ¼ cup of the pasta cooking water before draining.


2. Heat the olive oil in a large pan over medium heat. Add the sliced garlic and red chilli and sauté gently until fragrant and lightly golden.


3. Add the drained spaghetti to the pan along with a splash of the reserved pasta water. Toss well so the oil and water emulsify and coat the pasta.


4. Stir through the chopped parsley and season with salt if needed.


5. Serve immediately and finish with a sprinkle of chilli flakes and vegan parmesan.

Watch the video: https://www.youtube.com/embed/KGn1Ifx0r80

Source URL: https://chloeevegan.com/recipe/spaghetti-aglio-e-olio/

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