A stunningly simple dish of pasta in a simple sauce of garlic, olive oil, red pepper flakes and parsley. Aglio e Olio is typically made with spaghetti but I love it with ribbon pastas like fettuccine. This Italian classic is beloved for all the right reasons, and it makes a great weeknight dinner!
This is one of my favorite ways to eat pasta, especially ribbony ones like spaghetti, 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 made with a sauce of garlic and olive oil (aglio e olio) for the first time 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 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!
More vegan pasta recipes
- Vegan Lemon Pasta with Basil
- Easy Wholegrain Pasta with Spinach Pesto
- Vegan Pasta with Sausage and Greens
Pasta Aglio e Olio
Ingredients
- 16 oz 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 teaspoon red pepper flakes (use less if you prefer)
- Salt to taste
- ½ cup Italian parsley (finely chopped)
For serving
- ¼ cup vegan parmesan cheese
Instructions
- 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.
- Add the red pepper flakes and parsley. Toss to mix. Season with some salt.
- Add the drained fettuccine along with ½ cup of the water you cooked the pasta in.
- Mix everything and turn off the heat.
- You need nothing more than a fresh, leafy side salad to make a delicious meal of this.
- Enjoy, all!
Kaye Brennan
Isn't fettucine pasta made with eggs? - can you buy vegan versions? Please tell me where! 🙂
Vaishali
Kaye, you can find vegan versions of almost any pasta. I don't remember which brand I used here, but it shouldn't be hard to find.
Cindystar
thank you very much for this Italian style dish, I would add only one thing most Italians can not do without on pasta: a generous sprinkle of Parmesan! 🙂
WHB#276 recap
is on line, have a nice week!
Vaishali
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 🙂
Mahimaa's kitchen
lovely pics.. looks so good.