Spaghetti with Olive Oil and Garlic
A simple and delicious meal, this vegan Spaghetti with Olive Oil and Garlic makes the perfect weeknight or special occasion dinner.
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Servings: 4 servings
Calories: 345kcal
Ingredients
- ½ pound spaghetti noodles
- ¼ teaspoon salt
- ¼ cup Bari Extra Virgin Olive Oil
- 8 cloves garlic minced
- ½ 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 ¼ 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.
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Notes
Serving and Storing - Serve this pasta immediately with fresh parsley and vegan parmesan. It is best enjoyed 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.
Variations - For a gluten free option, just swap out the spaghetti for gluten free spaghetti (<<affiliate links).
Nutrition
Calories: 345kcal | Carbohydrates: 44g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 161mg | Fiber: 2g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 4.5mg | Calcium: 39mg | Iron: 1mg