This is seriously the best pasta dish I know. The first time I tried it I was in Italy. For the rest of the trip that’s what I had for dinner every night and now every time I go to Italy it’s what I’ll have. I haven’t been there since I became vegan and I haven’t had a real Italian Aglio e olio for a long time. But I have of course had it at home! I have made a recipe on a vegan Aglio e olio which is delicious and I don’t even miss the Italian one.. you have to try it!😍
Cooking time: 15 mins| 4 servings
Ingredients:
- 4 servings good quality spaghetti (I used about 400g)
- 2.5 dl extra virgin olive oil of good quality
- 1 big head of garlic (the more the better)
- 2-3 red chilies
- Vegan parmesan
- Salt
Instructions:
- Prepare the pasta water.
- Coarsely chop the garlic and chili. Don’t press the garlic!
- Cook the pasta for half of the instructed time, about 4 mins.
- Heat the oil and add the garlic and chili. Fry together for a couple of minutes until the garlic is golden.
- Transfer the pasta to the pan, add a couple of dl of the pasta water. Fry together until the pasta has soaked up most of the oil and is al dente. Salt to taste. It will taste a bit bland until you add the parmesan but it’s important that it’s pretty spicy! Add chili flakes if you need it.
- (The most important step). Serve with a lot of vegan parmesan. It’s what makes the dish!