Fettuccine with Olive Oil and Garlic

Aglio e Olio, a Vegan recipe

This is one of my favorite ways to eat pasta, especially ribbony ones like fettuccine and pappardelle. And it’s also one of the easiest ways to make it.

I first ate this utterly simple but surprisingly flavorful pasta at the home of one of Desi’s colleagues who had invited us to dinner. I had never been a huge fan of parsley because, perhaps like every Indian who’s migrated to the United States, I bought it the first time in error– thinking it was coriander, the herb we Indians cannot live without. I went ahead and added it to my curry and imagine my disappointment when instead of the fresh, lemony, spicy bite of cilantro, I tasted the herby but understated parsley.

I am too much of an herbivore to turn my back on anything green forever and over the years I did learn to enjoy parsley in dishes like tabbouleh and in soups. But it was Barbara’s pasta that made me fall unequivocally in love with this herb.

One of the reasons, perhaps, is that it is the star ingredient here and it adds a fresh note to the pasta dressed in nothing else but some fruity, extra-virgin olive oil, garlic, salt, and– my addition– a few red pepper flakes.

On to the recipe. Hope everyone had a great weekend and is all set for a lovely week ahead because at the end of it lies…another weekend!

Aglio e Olio, Italian vegan recipe


Aglio e Olio, Italian classic recipe
Fettuccine with Olive Oil and Garlic
Prep time
Cook time
Total time
Fettuccine with Olive Oil and Garlic (Aglio e Olio)
Recipe type: Pasta
Cuisine: Italian
Serves: 6-8
  • 1-pound box of fettuccine (pappardelle's also great here). Cook the pasta to an al-dente texture in plenty of well-salted water.
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, grated
  • 2 tsp red pepper flakes (use less if you prefer)
  • Salt to taste
  • ½ cup finely chopped flat-leaf parsley
  1. Heat the olive oil in a skillet and add the garlic. Saute over medium-low heat for a few seconds until the garlic becomes lightly golden. You don't want to burn it.
  2. Add the red pepper flakes and parsley. Toss to mix. Season with some salt.
  3. Add the drained fettuccine along with ½ cup of the water you cooked the pasta in.
  4. Mix everything and turn off the heat.
  5. You need nothing more than a fresh, leafy side salad to make a delicious meal of this.
  6. Enjoy, all!

Aglio e Olio, vegan recipe, Italian recipeThis herby post goes to Cindystar for the latest edition of Weekend Herb Blogging, an event started by Kalyn.
It’s Holi in India today– a festival that turns an already colorful country even more colorful because this is the day people get a license to smear each other with brilliantly colored powders and dyes, all in good spirit of course. In my parents’ home, Holi was also an occasion to eat the gorgeous Puran Poli. If you haven’t already tried your hand at making Puran Poli, you couldn’t pick a better day than today to cook up my vegan version. Dunk it in vanilla soy milk for an extra-delicious treat.

Happy Holi, all!
Hungry for more pasta?

Garlicky Orzo With Cherry Tomatoes

Whole-Wheat Gnocchi With Sundried Tomato Pesto

Penne Rigate With Creamy Edamame Pesto

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    Sanyukta, Thanks.

    Manasi, Thanks! It was just one of those lucky weekend days when we were home in the daytime and the sunshine was still available. Daylight’s definitely the best for food photos, but unfortunately most of my cooking happens at night when I get home from work. :(

    Debra, Thanks!

  2. Anonymous says

    The pictures say more than the words. What camera does Desi use for these pictures? Both of you complement each other well. *Rajendra

  3. says

    The first time I had cilantro, we had just moved from Florida to San Antonio, Texas and my mom bought it thinking it was watercress. I thought it tasted musty the fIirst time I had it – now I love it.

    This looks wonderful. I’m glad you learned to love parsley!

  4. says

    Nithya, Pickyeater, HariniJaya, Priya, Thanks, and I’ll be sure to pass on the compliments to Desi. :)

    Rajendra, How sweet of you to say that :). Desi uses a Nikon DSLR.

    Claire, I’ve heard so many people say they hate cilantro and I could never understand it– I guess it just goes on to show how most tastes are developed. The ones we develop early are the ones we love most.

    Sushma, Sanjeeta, Thanks!

  5. Samarpita Deb says

    Hey this is my favorite way of having pasta. I add dry red chillies to the oil when frying the garlic and add some dry basil (i don’t like using fresh for this dish). First time I had this pasta aglio oilo, I was so surprised to have a pasta w/o sauce yet bursting with flavor.
    And Desi is surpassing himself with his photography skills.

  6. Archana says

    Hi Vaishali. I came across your blog about a year ago and you’ve inspired me to become a vegitarian, not quite vegan…yet. I am hoping you have a recipie for Tomato Saar. I think its a very light tomato based soup infused with hing and mustard seeds. Thanks and keep on doing what you do!

  7. says

    Samarpita, bursting with flavor is right :) I’ll be sure to share your compliment with Desi.

    Erica, I couldn’t agree more.

    Archana, welcome and thank you for making my day. My parents make tomato saar and I remember it was delicious– I’ll be sure to ask my dad for the recipe when I call him this Sunday.

    Mahimaa, Thanks :)

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