Classic Spaghetti Aglio e Olio
A vegan-friendly, garlic-infused pasta dish made with pantry staples and bold flavor. Classic, minimalist, and basically your weeknight hero.
Ingredients
- 200 g 7 oz spaghetti
- 3 tablespoons olive oil
- 4 garlic cloves thinly sliced
- ½ teaspoon red chili flakes
- Salt to taste
- Freshly ground black pepper optional
- 2 tablespoons chopped fresh parsley optional but sassy
- Extra olive oil for drizzling
Instructions
- Boil spaghetti in salted water according to package instructions—no judgment if you break it in half.
- While pasta boils, heat olive oil in a frying pan over medium heat.
- Add sliced garlic and chili flakes. Sauté until golden, not burnt (watch it like it's your ex’s new girlfriend).
- Drain pasta, reserving ¼ cup of the starchy water.
- Add pasta directly into the pan with the garlic oil. Toss like a boss.
- Add reserved pasta water to loosen things up.
- Sprinkle chopped parsley and a touch of black pepper.
- Serve immediately, with extra oil drizzled if you’re feeling extra.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 430
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 9g
💊 Vitamins & Minerals (Per Serving)
- Iron: 12%
- Magnesium: 14%
- Vitamin B6: 8%
- Potassium: 10%
- Vitamin K: 15%
💡 Additional Notes/Tips
- Add lemon zest for brightness if you're feeling gourmet.
- Swap spaghetti for linguine or whatever shape your soul desires.
- Don’t skimp on good olive oil—it does all the heavy lifting.
- Want protein? Add chickpeas or a sprinkle of nutritional yeast.
- Leftovers? Good luck. You won’t have any. 😏