Pasta, World cuisine

Pasta Aglio e Olio

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:

  1. Prepare the pasta water.
  2. Coarsely chop the garlic and chili. Don’t press the garlic!
  3. Cook the pasta for half of the instructed time, about 4 mins.
  4. Heat the oil and add the garlic and chili. Fry together for a couple of minutes until the garlic is golden.
  5. 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.
  6. (The most important step). Serve with a lot of vegan parmesan. It’s what makes the dish!

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