Spaghetti Aglio, Olio e Peperoncino
Spaghetti with garlic and olive oil, also known as spaghetti aglio e olio, is a classic Italian dish that is simple to make and delicious to eat. To make it, you'll need spaghetti noodles, garlic, extra virgin olive oil, salt, and red pepper flakes for that spicy kick. Serve the spaghetti hot, garnished with freshly grated (plant-based) cheese and chopped parsley.
Ingredients
- 8 oz / 200 g Spaghetti
- 1/2 bunch parsley: leaves and stems separately chopped
- 3 cloves garlic finely chopped
- 1 red chili finely chopped
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt or to taste
For serving:
- 2 tbsp chopped parsley
- 1/4 cup plant-based cheese
- 1 tsp cracked pepper
Instructions
- Begin by boiling a pot of salted water and cooking the spaghetti until al dente. While the pasta cooks, heat a pan with a generous amount of olive oil over low heat.
- Cook the garlic together with the chopped parsley stems and chili flakes for 10-15 minutes. Keep the heat low to avoid burning the garlic. This will infuse the oil with maximum flavor.
- When the spaghetti is done cooking, reserve a cup of the pasta water, then drain the noodles. Add a ladle of pasta water to the pan and carefully combine over low heat.
- Now add the pasta and toss everything together, making sure the noodles are coated evenly. In the end, add more chopped parsley leaves and (plant-based) cheese if you desire. Serve with cracked pepper. Enjoy!