This is a sponsored post written by me on behalf of Bari Olive Oil Co. All opinions are 100% mine.
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.
INGREDIENTS FOR Spaghetti with Olive Oil and Garlic
This Spaghetti with Olive Oil and Garlic is not only delicious, but it is also super simple to make! This whole meal can be made in about 30 minutes with just a handful of ingredients. The ingredients include:
- Olive Oil
- Red Pepper Flakes
- Italian Parsley
That’s it! Ingredients you likely already have on hand.
BEST OLIVE OIL For Aglio et olio
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 Olive Oil Co. not only has award-winning premium olive oil. They offer a huge array of products. From flavor-infused
oils – I’ve got my eyes on you, Jalapeño Infused Oil to incredible vinegar – um, yes please Blackberry Vanilla Vinegar, to variety gourmet food, gifts, and even olive oil-based skincare products, Bari Olive Oil Co. is your one-stop-shop for ALL your oil and vinegar needs.
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 SPAGHETTI WITH OLIVE OIL AND GARLIC
As I mentioned, this vegan pasta recipe is super simple to make. It can be made in just about 30 minutes with minimal prep.
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. When the spaghetti is done, strain it through a colander and toss it with a bit of olive oil. This prevents the noodles from clumping together.
STEP TWO – Sauté the garlic and red pepper flakes
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.
Toss the cooked spaghetti noodles in the olive oil/garlic mixture and top with fresh parsley, vegan parmesan, and coarse sea salt.
CAN THIS VEGAN SPAGHETTI BE GLUTEN-FREE?
Sure! Just swap out the spaghetti for gluten-free spaghetti and you have yourself a gluten-free pasta recipe. This is my favorite brand of gluten-free pasta.
SERVING AND STORING VEGAN PASTA
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.
MORE VEGAN PASTA RECIPES
I am a huge fan of vegan pasta. Here are a few of my favorite 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 Fettuccini Alfredo
Well, that’s it! Everything you need to make the perfect vegan pasta recipe. Ready to get started? Let’s take a look at the recipe card below.
A simple and delicious meal, this vegan Spaghetti with Olive Oil and Garlic makes the perfect weeknight or special occasion dinner.
Keyword: Spaghetti with Olive Oil and Garlic
Servings: 4 servings
Calories: 345 kcal
Author: Sarah McMinn
- 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.