A simple and delicious meal, this vegan Spaghetti with Olive Oil and Garlic can be made in under 30 minutes for the perfect weeknight or special occasion dinner. Serve it with a caesar salad or artisan bread for an impressive Italian feast.
Happy Friday, friends!
Before we head out to the adventures that await us this weekend, I have one final recipe to share with you that might just be perfect for this weekend celebration of mothers. A delicious dinner that can be made in just under 20 minutes for a meal that will is both incredibly easy and delightfully decadent.
What is this magic recipe, you ask?
Why, Aglio et olio. Or as we know it, Spaghetti with Olive Oil and Garlic.
What is Aglio et olio?
Aglio e olio is a classic Italian dish, perhaps the original pasta recipe, built on the cornerstones of any good pasta sauce: garlic and olive oil.
It is made by lightly sautéing a WHOLE LOTTA garlic in a high-quality oil. This simple garlicky sauce is then combined with spaghetti noodles and (often) topped with parmesan cheese for an incredibly decadent meal, complex in flavor with just a few simple ingredients, proving that delicious does not have to be difficult.
How to Make Spaghetti with Olive Oil and Garlic {Video}
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Pasta – Classically this dish is made with spaghetti. For a gluten-free meal, feel free to use gluten-free pasta.
- Olive Oil – For this recipe you need a high quality olive oil. I recommend Bari’s Extra Virgin Olive Oil.
- Garlic
- Red Pepper Flakes
- Fresh Parsley
- Parmesan – I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.
- Salt
Recommended Equipment
For this recipe, you will need a saucepot, large skillet, basic kitchen utensils, and a colander. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Go-To Olive Oil
Because this pasta relies on so few ingredients, it is important that we use the highest quality. For that reason, when choosing an olive oil to provide the foundation of this dish, I turn to Bari Olive Oil Co.
Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years. They are a family run company that is dedicated to producing the highest-quality products available. All their olives are grown in California, supporting local growers and organic small-batch processing, ensuring that their promise of high-quality is never compromised.
And it shows!
Over the years Bari’s olive oils have won many awards. Throughout competitions in California, Bari Olive Oil Co. continues to come out on top with its premium olive oils, making them widely known as one of California’s oldest and finest producers of olive oil.
Bari’s products are found throughout stores in California. But, fear not all you non-California dwelling readers. You can find all their incredible products online, too. So, go ahead and do a little shopping – perhaps some last-minute gifts for this Mother’s Day – and fill your cupboards with these beautiful, high-quality oils and vinegar.
How to Make Aglio et olio
Step One – Prepare the Pasta
First, cook the spaghetti in a large pot of boiling water. Once the water is boiling, add the noodles and 1/4 teaspoon salt. Boil the pasta for 7-9 minutes, until al dente. Strain the cooked spaghetti through a colander and toss it with a bit of olive oil. This prevents the noodles from clumping together.
Disclosure: This post may contain affiliate links.
Step Two – Sauté the Garlic
While the pasta cooks, heat olive oil over medium-low heat. Add garlic and lightly sauté, stirring occasionally, until garlic is fragrant – about 7 minutes. Remove from heat and stir in red pepper flakes if using.
Step Three – Assemble and Serve
Toss the cooked spaghetti noodles in the olive oil/garlic mixture and top with fresh parsley, vegan parmesan, and coarse sea salt.
Serving And Storing
Serve this pasta immediately with fresh parsley and vegan parmesan. Serve it with crusty bread, Minestrone Soup, or a vegan caesar salad.
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water.
Frequently Asked Questions
Sure! Just swap out the spaghetti for gluten-free spaghetti (<<affiliate links) and you have yourself a gluten-free pasta recipe.
More Vegan Pasta Recipes
- Skinny Creamy Garlic Sauce Pasta
- Vegan Pesto Pasta with Sun-Dried Tomatoes
- Creamy Butternut Squash Pasta with Bechamel Sauce
- Penne Pasta with Vegan Vodka Sauce
- Vegan Carbonara Pasta
- Vegan Fettuccini Alfredo
Spaghetti with Olive Oil and Garlic
Ingredients
- 1/2 pound spaghetti noodles
- 1/4 teaspoon salt
- 1/4 cup Bari Extra Virgin Olive Oil
- 8 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional
- 2-3 tablespoons Italian parsley chopped
- 1-2 tablespoons vegan parmesan
- salt to taste
Instructions
- In a large pot, bring 2 quarts of water to a boil. Once boiling, add noodles and 1/4 teaspoon salt. Boil pasta for 7-9 minutes, until al dente.
- While the pasta is cooking, heat olive oil over medium heat. Add garlic.
- Lightly sauté, stirring occasionally, until garlic is fragrant and light brown, about 7 minutes. Remove from heat and stir in red pepper flakes if using.
- Drain pasta water, reserving 2 tablespoons. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.
- Toss noodles in olive oil/garlic mixture and top with fresh parsley, vegan parmesan, and salt to taste. If pasta seems dry, add reserved water.
- Serve immediately.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Stella says
I use this recipe on homemade chicken feta ravioli
Donald says
How is the pasta vegan?
Sarah McMinn says
Has no animal products or bi-products in it.
Ann Marie says
Tried this tonight. It was exactly what I was looking for. I hadn’t been having trouble getting the sauce to Ben the right consistency but I found this recipe and it was perfect. I omitted the parsley and added basil and sun dried tomatoes. So good.
Jones Knife says
I love spaghetti squash. I used to have such trouble cutting thru it before it was cooked. Now I put the whole thing in the oven until it softens then let it cool a bit then cut it and scoop seeds out then put it back in. so much easier. This recipe sounds very tasty and healthy. Though I do not like regular spaghetti.
Sarah Newman, Vegan Chickpea says
Yay for simplicity! There aren’t many better combinations then great quality olive oil, garlic and fresh herbs. Yum yum!!
Sarah says
Thanks, Sarah. Couldn’t agree more!
Stephanie@ApplesforCJ says
I love quick and simple dinner ideas and it doesn’t get any better than this..Olive oil , and garlic and you don’t need much more.
Mari says
Yes, the best things are usually the simplest ones 🙂 like olive oil&garlic pasta. And what is more delicious, satisfying, aromatic than this plate of delice? Thank you for this great reminder, Sarah!
Sarah says
Thanks, Mari! That is what I’ve come to learn time and again, the best things in life are often the simplest.
Vanessa @ VeganFamilyRecipes says
This recipe is perfection! The more garlic the better 😉 Simple recipes like this are always the best. Can’t wait to dig in 😉
Sarah says
Couldn’t agree more about garlic!
Becky Striepe says
I love this! Oil and garlic on pasta is the best!
Sarah says
Totally agree! Thanks, Becky 🙂
Sarah says
This looks so good! I love how simple it looks. I’ve never heard of Bari Olive Oil before, but I will make sure to check it out!
Sarah says
Thanks Sarah! Yes, you should definitely check them out.