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
- Pasta with Greens and Beans
- Vegan Lemon Pasta with Basil
- Easy Wholegrain Pasta with Spinach Pesto
- Vegan Pasta with Sausage and Greens
Pasta Aglio e Olio
- 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 tsp red pepper flakes (use less if you prefer)
- Salt to taste
- ½ cup Italian parsley (finely chopped)
- ¼ cup vegan cashew parmesan
- 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!