spaghetti olio e aglio recipe | easy and quick pasta recipe

spaghetti olio e aglio recipe - a traditional italian pasta dish. quick and easy pasta recipe.
5 from 2 votes

spaghetti olio e aglio is a traditional italian pasta dish. it means spaghetti with garlic and oil.

spaghetti olio e aglio

many readers often request me to post pasta recipes. honestly i only know how to cook pasta in indian style. i am familiar with italian cuisine but their variations of pasta recipes amaze me.

so i have decided to try one by one each italian pasta variation keeping the authenticity intact to some extent, but making it veganized and removing the cheese.

this i am doing for my readers who many times request for pasta dishes. not everyone is fond of pasta as a meal and my family is one of them. but sometimes on rare occasions, i prefer to have pasta because of the ease of preparing any dish with them.

italian spaghetti olio e aglio

since this recipe does not ask for cheese, i made it. basically its spaghetti tossed in oil which has been flavored with garlic. minced or finely chopped garlic is sauteed in oil and this garlic oil is added to the cooked spaghetti.

this is a five ingredient recipe excluding the pasta and very easy to make. i have adapted this recipe from cookbook “good eating pasta” by parragon.

this recipe is very simple and a quick dish, especially if one is hungry. you can serve this pasta recipe with a side soup like sweet corn soup or tomato soup or a good vegetable salad.

spaghetti olio e aglio

if you are looking for pasta recipes then do check:

spaghetti olio e aglio

5 from 2 votes
Prep Time:15 mins
Cook Time:5 mins
Total Time:20 mins
spaghetti olio e aglio recipe - a traditional italian pasta dish. quick and easy pasta recipe.
spaghetti olio e aglio
Course:main course
Cuisine:italian
Servings:2 to 3

INGREDIENTS FOR spaghetti olio e aglio

(1 CUP = 250 ML)
  • 200 to 225 grams spaghetti
  • 1 or 1.5 tablespoon parsley, finely chopped
  • 1 teaspoon red chili flakes
  • 3-4 garlic, finely chopped or minced ( i have added an extra touch of garlic, but you can reduce to 1-2 garlic)
  • 1 tablespoon extra virgin olive oil
  • salt as required
  • black pepper as required

HOW TO MAKE spaghetti olio e aglio

cooking spaghetti

  • boil about 3-4 cups of water with 1 tsp of salt.
  • add the spaghetti. don't break the spaghetti like we do for noodles.
  • keep them whole and place in water. once they start cooking, they will start settling down in the water.
  • stir occasionally and let the spaghetti cook in the water for 8-10 mins or till they become al dente.
  • they should be cooked but still have a bite.
  • drain and place them in a bowl.
  • cover the bowl, so that the spaghetti does not dry.

making spaghetti olio e aglio

  • heat the olive oil in a small frying pan. lightly brown the garlic with salt.
  • add the garlic-oil mixture to the spaghetti.
  • add red chili flakes and parsley. season with salt and black pepper.
  • mix well and serve the spaghetti olio e aglio immediately,
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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16 comments/reviews

  1. I decided this should be my first recipe from this site, as it’s very easy and I’m a beginner. I made it for myself with a vegetable stew. It was delish 🙂 I only wish I’d followed your amounts of chilli and garlic – I reduced both because I’m a spice newbie but it turns out it needed more. Still tasty though

    Couldn’t rate the recipe on my iPhone but 5 stars 🙂

  2. You can add a little fresh red chilli to this as well. Still authentic Italian but gives you a little heat. 🙂

    Recently I have started making eggless pasta from chickpea flour, strong plain flour and flax seed. I love it! And it is such a relief to have an eggless pasta dough that is easy to work with. not quite the same taste as traditional pasta but wonderful in its own right.

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