Italian Garlic Spaghetti or Spaghetti Aglio e Olio is a traditional Italian dish with roots in Italy's ''la cucina povera," or "the poor kitchen," style of peasant cooking that originated in the 19th Century. However, this humble dish of spaghetti prepared with garlic and olive oil is easily the most delicious, fuss-free, quick, and naturally vegan dish that will undoubtedly become a staple in your own family kitchen especially if you love pasta and garlic. We like to add spinach and cherry tomatoes but those are optional. For a gluten-free Garlic Spaghetti simply use a gluten-free spaghetti. This recipe is perfect for those unexpected guests that need fed quick or for whenever you feel like something filling and quick.
Italian Spaghetti with garlic is the perfect summer meal as it's packed with fresh ingredients, and is light but filling. Although, saying that, this dish is also known as 'Midnight Spaghetti' as it's a quick and easy meal to rustle up after a night out!
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Origin of Italian garlic spaghetti
Spaghetti Aglio e Olio, or "spaghetti with garlic and oil," is a traditional Italian dish that originates from Naples, in the Campania region of southern Italy. The dish is a classic example of "la cucina povera," or "the poor kitchen," or '' Cibo Povero'' a style of peasant cooking that arose out of necessity and makes good use out of simple, inexpensive ingredients to create tasty, frugal but tummy-filling meals.
Its origins can be traced back to a time when meals needed to be quick, frugal, and easy to prepare. In Italy, and especially in regions like Campania and Tuscany, food has always been about using what's available and affordable and for the working and poorer classes this often meant simple ingredients such as pasta, garlic, and olive oil.
Other examples of Italy's ''la cucina povera'' dishes include the Italian bread salad Panzanella, otherwise known as Poor Man's Salad, Minestrone Soup and Zuppa Di Cavolo which is a traditional cabbage and bean soup.
Spaghetti Aglio e Olio was brought into the spotlight when it made an appearance in the movie "Chef" (2014) directed by Jon Favreau. In one of the scenes, the main character, Chef Carl Casper (played by Favreau), prepares Spaghetti Aglio e Olio for the hostess of his restaurant (played by Scarlett Johansson). This scene is often admired for its sensuality, the way food connects people and elicits emotions, and the beauty of simple cooking.
Spaghetti Aglio e Olio is the perfect recipe to prepare for loved ones on special days for example: Valentines Day [14th February], Lover's Day [24th April], Fathers Day [June 18th for US & UK, September 3rd for Australia], Mothers Days which date [April-May] varies depending on where you live!, International Friendship Day [July 30th], National Couple's Day [August 18th], National Love People Day [September 30th], National I care about you day [October 25th]. As well as for National Spaghetti Day on January the 4th!
How to prepare
This Italian Garlic Spaghetti recipe includes cherry tomatoes and spinach but the traditional recipe for Spaghetti Aglio e Olio does not as it's a humble, simple dish where the flavours of the garlic and olive oil shine.
So if preferred omit the fresh vegetables and just go with dried spaghetti, garlic, and olive oil for an easy delicious dinner.
The olive oil and Napolina spaghetti above in the photo were purchased at our local co-op when they were on special offer, unfortunately we don't have access to other supermarkets on the Scottish Island [the nearest one is over 100 miles away so in total would be over a 200 miles round trip!] so we definitely can't easily shop around!
Step 1: Cook the spaghetti pasta according to package instructions.
Step 2: Add the cherry tomatoes and baby spinach leaves to a colander.
Step 3: Once the spaghetti is cooked drain the liquid away over the spinach and tomatoes which will wilt the spinach and warm up the tomatoes.
Step 4: While the spaghetti is cooking, prepare the garlic oil sauce.
Step 5: Add the sliced and chopped garlic to a pan of hot olive oil and cook for 4 minutes, stirring frequently.
Step 6: Set the garlic infused olive oil aside on the cooker until the spaghetti is ready.
Step 7: Add the spaghetti, wilted spinach, and warm tomatoes to a mixing bowl or one of the cooking pots or pans if large enough.
Step 8: Pour in the garlic oil, and some salt and pepper, and toss everything well together.
Step 9: Add some red chilli flakes if liked, and a handful of basil leaves.
A squeeze of fresh lemon juice can compliment the sweet garlic flavours of the Italian garlic spaghetti and a sprinkle of grated vegan cheese or nutritional yeast flakes is a delicious addition, although completely optional.
Recipe notes
Storing
Store leftover garlic spaghetti in the refrigerator within a covered container for up to 3 days. Or freeze for 2-3 months.
Reheating
Reheat by adding to a non-stick pan and gently reheat, stirring frequently, until hot throughout. A few tablespoons of water can be added to the pan which helps reheat the spaghetti more easily.
Or reheat in a microwave, add a few tablespoons of water to a microwave bowl and stir through the spaghetti. Add a microwave safe cover over the bowl and reheat for 1 minute, stir the spaghetti, and then reheat for a further 2 minutes and repeat until nice and hot.
FAQ'S
Absolutely, you can prepare a gluten-free version of Spaghetti Aglio e Olio by using gluten-free spaghetti or pasta. There are many brands available that offer a variety of gluten-free pasta options, made from ingredients like corn, rice, quinoa, and even beans such as black bean or black bean spaghetti.
Traditionally spaghetti, which is long thin strands of pasta, are used for a traditional Aglio e Olio but technically any type of pasta can be used for this dish including the bag of pasta that is currently in your pantry.
For a classic Spaghetti Aglio e Olio the choice of oil does matter as olive oil is a main part of the flavour profile, however olive oil can be expensive so if its not available try one of these oils - canola oil, sunflower oil, grape-seed oil, flaxseed oil, peanut oil, or safflower oil.
Spaghetti Aglio e Olio is a meal in itself but if sides are desired then the perfect accompaniments are perhaps crusty bread, baguette, garlic bread, or focaccia with perhaps a nice crisp salad or this Italian Bread Salad Panzanella.
Or for a more substantial side go for some roasted or pan fried vegetables such as asparagus, bell peppers, courgettes [zucchini], aubergine [eggplant], mushrooms, butternut squash, Brussel sprouts, broccoli, or sweet potato. A mix of these veggies would make a tasty sheet pan roasted veggies dish with perhaps a can of drained chickpeas stirred through for extra protein.
Leftover home-made Ratatouille would also be a delicious flavour-packed side, as ratatouille can be used as a chunky relish or salsa.
Another idea is some Crispy Tofu Bites which would be a delicious protein filling accompaniment or for some crunch bake a batch of our easy home-made vegan crunchy croutons, the recipe is over on our Cream of Swede [rutabaga] Soup recipe post.
Lastly, consider having a tasty vegan soup for a starter such as this Easy Budget-Friendly Tomato Soup, or this Slow Cooker Yellow Split Pea Soup, or this Easy Carrot and Cumin Soup.
We enjoyed out Spaghetti Aglio e Olio with a sage and onion focaccia bread. The focaccia bread dough was prepared with our bread machine and finished in the oven. This vegan focaccia recipe is so easy and delicious our absolute favourite, so if you'd like the recipe then do send us an email and we'll share the recipe!
More Italian vegan dinner recipes
Traditional Italian or Italian inspired meals are perfect for rustic, budget-friendly, meat-free family meals that can be easily adapted to what you have available, which is why our collection of Italian inspired vegan recipes keep on coming!
My family is especially loving this Italian Bread Salad, otherwise known as Panzanella or Poor Mans Salad as the warmer months approach, and for chuck-it-in-the-pot quick meals you can't get better than this Italian Cabbage and Bean Soup otherwise known as Zuppa Di Cavolo and this classic everyone's favourite Minestrone Soup.
And for a slow cooker gem this Green Lentil Spaghetti Bolognese usually makes an appearance in our slow cooker at least every couple of weeks!
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Italian Garlic Spaghetti [Spaghetti Aglio e Olio]
Equipment
- Large Saucepan for cooking spaghetti
- Non-stick skillet, fry pan or similar, for cooking garlic in oil
- Colander, for draining hot pasta
Ingredients
- 400 grams dried spaghetti pasta [use gluten-free if necessary]
- 8 garlic cloves sliced and rough chopped, no need to be fine diced, [or 1 whole small garlic bulb, our whole bulb weighed about 40g]
- 4 tablespoons olive oil
Optional: [but highly recommended]
- 115 grams baby spinach leaves [or ordinary spinach shredded into smaller pieces]
- 250 grams cherry tomatoes [or larger tomatoes chopped into bite size chunks]
Garnish, optional
- small bunch of basil leaves, dried chilli flakes, fresh lemon [for zest or juice]
Instructions
Cook the spaghetti:
- Cook the spaghetti according to the package instructions.400 grams dried spaghetti pasta
- Place the spinach and cherry tomatoes into a colander.[If preferred the spinach can be simply tossed through the cooked and drained spaghetti rather than having the spaghetti water drained over it.]115 grams baby spinach leaves, 250 grams cherry tomatoes
- Once the spaghetti is cooked drain the liquid over the spinach and tomatoes in the colander. This will wilt the spinach and warm the tomatoes.
While the spaghetti is cooking prepare the garlic oil sauce:
- Heat the oil over a medium heat in a non-stick pan for a few minutes, and once hot add the garlic and turn the heat to low.8 garlic cloves, 4 tablespoons olive oil
- Stir and cook the garlic for 4 minutes, but don't let the garlic go too brown as it will affect the flavour and may result in bitter tasting garlic. [If the garlic starts to turn colour before the 4 minutes are up, carefully remove the pan over to a cold part of the stove top, and stir the garlic until the 4 minutes are up,]
- Once cooked remove the pan from the heat and set aside onto a cool area of the cooker, the garlic will continue to cook for a short while so give it a stir once in a while until the spaghetti is ready.
Assemble the dish:
- Place the spaghetti, wilted spinach and warm tomatoes into a mixing bowl or into the spaghetti or garlic cooking pan if its large enough. Pour in the hot garlic oil and season with enough salt and pepper to bring all the flavours together. Toss everything together well, adding a few pinches of red chilli flakes if liked and half of the bunch of basil.small bunch of basil leaves, dried chilli flakes, fresh lemon [for zest or juice]
Serve:
- Scatter the extra basil leaves over each serving. Nutritional yeast flakes or grated vegan cheese is a nice addition and so is a squeeze of fresh lemon juice or a sprinkle of fresh lemon zest.
Notes
- Nutritional data is for guidance only and is not intended as an exact calculation as ingredients vary.
- Store leftovers for up to 3 days.
- Or freeze for 2-3 months.
- Reheat by adding to a non-stick pan and gently reheat, stirring frequently, until hot throughout. A few tablespoons of water can be added to the pan which helps reheat the spaghetti more easily.
- Or reheat in a microwave, add a few tablespoons of water to a microwave bowl and stir through the spaghetti. Add a micro-wave safer cover over the bowl and reheat for 1 minute, stir the spaghetti, and then reheat for a further 2 minutes and repeat until nice and hot.
- For a gluten-free garlic spaghetti, use a gluten-free spaghetti pasta or other g-f pasta shape.
- The cherry tomatoes and baby spinach leaves are optional.
- For an even stronger garlic flavour stir through 1-2 teaspoons of garlic powder or granules through the spaghetti as its being tossed.
Nutrition
Prepared our Italian Garlic Spaghetti? We would love to know how you got on with the recipe. It would be wonderful if you could leave a comment below and rate the recipe. Thanks so much, Jacq x
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