For this recipe, I just love the simplicity of it. The Aglio e Olio meaning garlic and olive oil in Italian is what it is as it states. It was once a poor man’s version of the Linguine Vongole (seafood pasta) when they couldn’t afford adding white wine and clams so used olive oil instead. It is now appreciated as a budget-friendly recipe around the world and is one of the staple comfort foods especially in the Southern part of Italy where it originated from. I love using fettuccine or linguine for this recipe but you can use any long type of pasta like spaghetti as well. I also love serving it with a side of garlic bread to enjoy more of the leftover sauce afterwards (and yes, more carbs!).
YIELDS
3 servings
PREP TIME
COOK TIME
TOTAL TIME
- ½ zest of lemon
- fresh juice of that lemon
- olive oil
- 3 garlic cloves (thinly chopped)
- 3 garlic cloves (minced)
- Handful of parsley (finely chopped) - save some for topping
- ½ tsp of chili flakes (depending on how spicy you like)
- Generous pinch of salt (for pasta water)
- Handful of your choice of pasta
- salt and pepper (to taste)
- vegan shredded cheese (optional) - ideally parmesan style
Directions
1. Boil a pot of water for your pasta and add a generous amount of salt. (I also like adding a splash of olive oil so the pasta doesn’t get too sticky)
2. Cook your pasta until al dente.
3. While boiling your pasta, on a hot pan, drizzle some olive oil and add your chili flakes (if you like to add a bit of spice).
4. Add your minced and thinly sliced garlic (or you can also just thinly slice them all – I just prefer using half as minced and the sliced ones as toppings for later). Try not to burn them as they cook up quite quickly so you can adjust your heat when doing this.
5. Then add your cooked pasta, your thinly chopped parsley, lemon juice and zest (if you like more zesty taste), salt and pepper to taste and a generous drizzle of olive oil.
6. Toss it all well together and serve on a plate and top with a parsley leaf, lemon zest, pinch of chili flakes and vegan parmesan cheese (optional) and maybe a bit more olive oil if your heart desires!
Read my running journey here: What Running for Half a Marathon 21K Have Taught Me: From No Running Passion To Obsession!
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Photo: Bel Faustino
