Aglio e Olio

One of my favourite things about Italian recipes is how they transform just a few simple ingredients into a satisfying culinary experience. This 25-minute spaghetti aglio e olio is no exception. The sauce isn’t much more than quality olive oil, garlic, and starchy pasta water, with a little help from red pepper flakes, lemon, and parsley. And it turns out SO flavourful. The silky-smooth sauce coats every al dente noodle in garlicky goodness. I topped mine with vegan parmesan cheese, too, which brings an added layer of richness.

Considered one of the simpler classic Italian pasta dishes (Cacio e Pepe is a close second), aglio e olio is ideal for beginners and expert home cooks alike. So throw on your apron and fire up the stove!

It’s Time to Make Classic Aglio e Olio

Looking for a reason to cook up something quick and easy without sacrificing on flavourful? Let me tell you why this aglio e olio is it:

• This aglio e olio recipe does what Italians do best. It transforms a few simple ingredients (just 6 plus some optional add-ins) into an unforgettable meal in under 30 minutes. Weeknight dinner? I think so!
• The sauce is SO smooth and velvety. You’d think it has butter or even cream in it, but nope. The olive oil and starchy pasta water work together to make this glossy masterpiece.
• Lightly sautéing the garlic gives it this perfectly nutty, almost sweet flavour. But it still maintains a hint of that “spice” raw garlic delivers. It works so well with the zing from the lemon and the subtle heat from the red pepper flakes.

Notes on Ingredients

You’ll only need a handful of ingredients for this recipe, many of which you might already have in your pantry. Here’s a checklist for you (see the recipe card below for precise measurements):

• Spaghetti – You could technically use any pasta shape, but spaghetti is the traditional choice. If you prefer a thinner, more delicate pasta, linguini would be great. So would bucatini for a heartier feel.
• Fine sea salt – You’ll use it to salt the pasta water, a crucial step that ensures your pasta doesn’t turn out bland. Table salt would also do the trick.
• Extra virgin olive oil – “Olio” in Italian. Opt for a high-quality, young olive oil here. Younger olive oils have this almost spicy quality that adds a little pep to this simple dish.
• Garlic – AKA “aglio” in Italian. Slice it nice and thin for the best flavour distribution.
• Red pepper flakes – Add as much or as little as you’d like. If spice isn’t your thing, you can leave it out.
• Fresh parsley – Finely chopped Italian or flat-leaf parsley. For a hint of freshness and a pop of colour.
• Fresh lemon juice – This is optional and breaks away from more traditional recipes, but I like the freshness it contributes. Squeeze it fresh from the fruit. Bottled lemon juice just isn’t the same.
• Lemon zest – Again, optional if you want to add a little extra zing.
• Vegan parmesan – As an optional garnish. Grab some from the store or make your own. My Homemade Vegan Parmesan is pretty amazing.

How to Make Vegan Aglio e Olio

Ready to make spaghetti aglio e olio? Here’s a quick look at how it’s done. For more detailed instructions, see the recipe card below.

• Cook the spaghetti. Bring a large pot of water to a rolling boil. Add the salt and the spaghetti. Cook until al dente according to the package’s instructions.
• Reserve some pasta water. Scoop 1 1/2 cups of pasta water (360ml) out of the pot and set aside.

• Drain. Drain the spaghetti.
• Sauté. In a wide skillet, sauté the garlic in the olive oil over low heat for 2-3 minutes. Add the red pepper flakes and sauté for 30 seconds.

• Add the pasta water. Pour 1/2 cup of the reserved pasta water (120ml) into the pan. Raise the heat to medium and let it bubble for a few seconds.
• Put it all together. Add the spaghetti to the pan. You’ll want to toss it continuously for 1-2 minutes, adding pasta water as you go until the pasta looks glossy (not oily) and lightly coated in sauce.
• Finishing touches. Turn off the heat and toss in the parsley, lemon juice, and lemon zest.
• Serve. Serve immediately with vegan parmesan, if you’d like.

Tips for Success

Aglio e olio is wonderfully simple to make, but there are a few things you’ll want to keep in mind as you follow the recipe:

• Don’t forget the salt. Salting the pasta water is a crucial step. The dry pasta will absorb the flavour of the water it’s cooked in. Plus, the pasta water is used in the sauce. If you forget the salt, the spaghetti AND the sauce will suffer.
• Al dente. Cook the pasta just to al dente and no more. It should be soft and flexible, but it should still have a slight bite to it.
• Reserve some pasta water. It can be too easy to forget this step and just drain all the pasta water once the spaghetti is done cooking. You need the pasta water for the sauce, though.
• Keep the heat low. When sautéing the garlic, keep the heat low so it maintains its sweet, nutty aroma. If you turn the heat up, you risk the garlic (and olive oil) turning bitter.
• Keep it moving. When sautéing the garlic, stir consistently to ensure even, gentle cooking. Also, when tossing the pasta in the sauce, do so continuously until every noodle is coated.
• Be generous with the pasta water. As you toss the spaghetti in the sauce, keep adding pasta water until each and every noodle has a smooth, glossy coating. The pasta water helps the oil and water emulsify. Without it, the oil separates, leaving you with a greasy dish.

Variation Ideas

Feeling creative? This recipe is a wonderful base for experimentation. Here are a few ways to make it your own:

• Veggie addition. If you’d like to add some sautéed mushrooms, spinach, and/or cherry tomatoes, go for it. I would just toss them in at the end.
• Shrimp aglio e olio. Sauté some shrimp in the garlic-infused olive oil. Remove it before adding the pasta and creating the sauce (to prevent over-cooking). Then, toss it back in at the end.
• Breadcrumbs crunch. If you’d like to do it like the Southern Italians, lightly toast some seasoned breadcrumbs in olive oil and toss them into the finished dish. This simple breadcrumb “seasoning” is called “pangrattato”.

How to Store and Reheat Extras

• Refrigerator: Seal the fully cooled leftovers in an airtight container and store in the fridge for up to 5 days.
• Freezer: Once cool, seal any leftover aglio e olio in a freezer-safe airtight container. It’ll keep in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
• To reheat: You can microwave a portion of leftover spaghetti aglio e olio in 30-second intervals until warm. Otherwise, heat a little olive oil over low heat in a pan and add the pasta, slowly stirring until heated through. In either case, you may want to add a little water or broth to loosen things up.

More Vegan Pasta Recipes

If pasta is your ultimate comfort food, I have a few more outstanding recipes you’ve got to try. Here they come:

• Vegan Garlic Alfredo Pasta
• Pasta Carbonara
• 20 Minute Vegan Pesto Pasta
• Miso Butter Pasta
• Vegan Cacio e Pepe Recipe