Vegan Spaghetti Aglio e Olio
Spaghetti Aglio e Olio relies on just a handful of pantry staples: pasta, olive oil, thinly sliced garlic, and red pepper flakes. The garlic is gently toasted in oil until golden, then tossed with the hot pasta and finished with fresh parsley. It takes about 20 minutes, making it a reliable weeknight option.
Equipment
- Large pot
- Skillet or sauté pan
- Colander
- Tongs or pasta fork
Ingredients
- 6 oz spaghetti preferably bronze-cut durum wheat for better sauce cling
- 4 tbsp extra virgin olive oil use a robust, fruity variety for maximum flavor
- 6 cloves garlic thinly sliced with a mandoline or very sharp knife
- 1 tsp red pepper flakes adjust to spice preference
- ½ tsp sea salt plus additional for pasta water
- 2 tbsp fresh parsley finely chopped, flat-leaf preferred
- 1 tbsp lemon juice freshly squeezed for brightness (optional)
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook until just shy of al dente, about 1 minute less than package directions (approximately 8–9 minutes).
- While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and cook gently, stirring frequently, until just golden and fragrant—about 2 to 3 minutes. Avoid browning, which can turn the garlic bitter.
- Add the red pepper flakes and continue cooking for 30 seconds to infuse the oil with heat.
- Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti using a colander.
- Immediately transfer the drained pasta into the sauté pan with the garlic oil. Toss everything to coat, adding a splash of reserved pasta water as needed to help form a silky emulsion.
- Season with sea salt to taste. Just before serving, fold in chopped parsley and a squeeze of fresh lemon juice for brightness, if using.
Notes
- For a gluten-free version, substitute with high-quality gluten-free spaghetti made from quinoa or rice blends.
- Want added umami depth? Stir in a pinch of nutritional yeast or a splash of tamari.
- To caramelize garlic safely: keep heat low and avoid crowding the pan; this allows even toasting without burning.
Nutrition
Calories: 582kcalCarbohydrates: 68gProtein: 12gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 607mgPotassium: 276mgFiber: 3gSugar: 3gVitamin A: 635IUVitamin C: 11mgCalcium: 44mgIron: 2mg
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