Italian Garlic Spaghetti [Spaghetti Aglio e Olio]
Servings: 4
Calories: 499kcal
Italian Garlic Spaghetti or otherwise known as 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 infused with garlic and olive oil may be simple yet is easily the most delicious, fuss-free, quick, and naturally vegan dish, and if you love garlic and pasta it will surely become a staple in your own family kitchen. This recipe is also perfect for those unexpected guests that need fed quick!
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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
Calories: 499kcal | Carbohydrates: 81g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 39mg | Potassium: 536mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3002IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 5mg
