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!
This Recipe Is:
- vegan
- incredibly easy to make (it’s 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
What Goes Into This Recipe:
- Spaghetti – you could also use fettuccine or linguine.
- Olive Oil – I recommend using extra virgin olive oil. You will laste the difference!
- Garlic – If you’re a real garlic fan, adjust the amount of garlic. I used 3 large cloves of garlic, but you could use more.
- Red Chili – you could also use a generous amount of crushed red pepper flakes instead if that’s easier for you.
How To Make This Recipe:
The preparation couldn’t be any easier! I think it’s definitely one of the easiest and fastest recipes on my blog. All in all, you only need about 12 minutes in total.
1. Step: Cook the spaghetti according to the instructions on the package.
2. Step: 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.
3. Step: 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.
4. Step: 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!
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 recipe a lot.
- Make sure to use a good olive oil as it will significantly contribute to the overall taste. I always use extra virgin olive oil.
- It’s very important for the flavor 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.
- If you want you could also sprinkle the spaghetti with some vegan Parmesan cheese made of cashews. I included a recipe for cashew Parmesan in my spaghetti with meatballs recipe.
Related Recipes:
- Lemon Spaghetti with Spinach
- One Pot Pasta with Lemon and Zucchini
- Spaghetti with Vegan Meatballs
- Lemon Asparagus Pasta
- One Pot Pasta with Spinach and Tomatoes
- Vegan Roasted Red Pepper Pasta
- 10 Easy Vegan Recipes with Canned Foods and Staples
I Love To Hear From You Guys!
I hope you like these spaghetti aglio e olio as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Spaghetti Aglio e Olio
Ingredients
- 9 oz spaghetti
- 3 cloves of garlic
- 1/4 cup olive oil
- 1 red chili
- 1/4 cup freshly chopped parsley
Instructions
- 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.
Easy but delicious meal.