If you’re craving a quick, flavorful, and satisfying vegan pasta dish, look no further than Spaghetti Aglio e Olio. This simple Italian classic brings together just a few pantry staples — garlic, olive oil, chili flakes, and fresh parsley — to create a dish that’s elegant, comforting, and absolutely bursting with flavor.
Best of all? It’s ready in just 15 minutes. Perfect for busy weeknights when you want a homemade meal without the fuss, this easy vegan pasta is proof that simple ingredients can make the most memorable dishes.
In this post, I’ll show you how to make this classic Italian pasta recipe step by step, plus share tips, variations, and the perfect side dishes to elevate your meal. Let’s dive in!
Why You’ll Love This Spaghetti Aglio e Olio
- 100% Vegan & Plant-Based: Traditional Aglio e Olio is naturally vegan — no substitutions needed!
- Ready in 15 Minutes: Perfect for those nights when you need something fast and delicious.
- Budget-Friendly: Made with simple pantry staples, this is an affordable go-to meal.
- Incredible Flavor: Garlic, chili, and fresh parsley create a bold, fresh, and savory bite every time.
- Authentic Italian Simplicity: This dish stays true to its Neapolitan roots, celebrating quality ingredients and straightforward preparation.
What Is Spaghetti Aglio e Olio?
Aglio e Olio translates to “garlic and oil” in Italian — and that’s exactly what this dish is all about. Originating from Naples, this recipe is a masterclass in simplicity. The garlic is gently sautéed in high-quality extra virgin olive oil, then combined with perfectly cooked pasta and a hint of chili flakes for a touch of heat. Finished with fresh parsley, it’s a light yet flavorful dish that’s stood the test of time.
The beauty of Aglio e Olio lies in its minimalism. With just a handful of ingredients, you get a dish that’s comforting, aromatic, and utterly satisfying. And because it’s naturally plant-based, it’s one of the easiest vegan Italian recipes you can add to your repertoire.
Ingredients Breakdown (And Why They Matter)
Let’s talk about why these simple ingredients create such an incredible dish:
- Pasta: Traditionally, spaghetti is used, but linguine or even fettuccine work well. Cook it al dente for the best texture.
- Extra Virgin Olive Oil: High-quality oil is key here, as it forms the base of the sauce. Go for cold-pressed, fruity olive oil if you can.
- Garlic: The star of the show! Slice it thin so it infuses the oil beautifully without burning.
- Chili Flakes or Fresh Peperoncini: Adds a gentle heat that complements the richness of the oil and garlic. Adjust based on your spice preference.
- Fresh Parsley: Provides a fresh, herby contrast to the rich oil and spicy garlic. Always use fresh for the best flavor.
- Salt: Essential for perfectly seasoned pasta. Don’t forget to salt your pasta water generously!
Tips for Perfect Aglio e Olio
- Cook your pasta al dente: This ensures the perfect texture and helps the sauce cling to the noodles.
- Don’t skimp on the olive oil: It’s the base of your sauce and brings richness to the dish.
- Low and slow garlic: Cook garlic gently over low heat so it becomes golden and fragrant without burning.
- Save your pasta water: A splash of starchy pasta water helps emulsify the sauce, creating a silky finish.
- Toss well: Make sure every strand of pasta gets evenly coated with the garlic oil sauce.
Variations You Can Try
Want to mix things up? Here are a few fun twists on the traditional Aglio e Olio:
- Add Veggies: Toss in sautéed mushrooms, spinach, or cherry tomatoes for extra flavor and nutrients.
- Protein Boost: Add crispy tofu, roasted chickpeas, or tempeh for a heartier meal.
- Lemon Zest: A sprinkle of lemon zest right before serving adds a bright, zesty kick.
- Breadcrumb Topping: Toasted breadcrumbs add a delightful crunch — an old-school Italian trick!
- Vegan Parmesan: Sprinkle some nutritional yeast or your favorite vegan parm on top for extra umami.
What to Serve with Aglio e Olio
This pasta pairs beautifully with a variety of sides:
- Simple Green Salad: A fresh arugula or mixed greens salad with a lemon vinaigrette balances the richness of the pasta.
- Roasted Veggies: Try roasted broccoli, asparagus, or Brussels sprouts.
- Garlic Bread: Because there’s no such thing as too much garlic, right?
- Vegan Caprese Salad: Fresh tomatoes, basil, and vegan mozzarella make the perfect complement.
Storage and Reheating Tips
Got leftovers? Here’s how to store and reheat:
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a pan over low heat with a splash of olive oil or reserved pasta water to prevent dryness.
Final Thoughts
Spaghetti Aglio e Olio is the ultimate easy vegan pasta recipe — simple, quick, and packed with authentic Italian flavor. Whether you’re whipping up a last-minute weeknight dinner or craving a cozy, comforting meal, this garlic and chili pasta won’t disappoint.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on social media — and don’t forget to share this post with anyone who loves classic Italian pasta dishes.
Craving more plant-based goodness? Check out my website, Dr. Vegan, for more easy, flavorful, and creative vegan recipes! From comforting pasta dishes to fresh, vibrant salads and decadent desserts — I’ve got you covered. Let’s make plant-based cooking simple, fun, and absolutely delicious.
Buon appetito!
Spaghetti Aglio e Olio (Garlic and Chili Pasta)
Equipment
- 1 Large Pot
- 1 Colander
- 1 Large skillet or frying pan
- 1 Wooden spoon or tongs
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 340 g linguine or spaghetti
- salt (to taste)
- 1 tsp chili flakes or 2 to 3 whole fresh peperoncini, stems removed and sliced
- 160 ml extra virgin olive oil
- 4 cloves garlic (thinly sliced)
- 15 g parsley (chopped)
- 1 whole parsley leaf
Instructions
- 1. Fill a large pot with salted water and bring it to a boil.
- 2. Heat a large deep pan over medium-high heat. Add olive oil, garlic, and chili flakes (or peperoncini slices). Cook for 2 to 3 minutes, stirring occasionally, until the garlic turns golden and fragrant.
- 3. Place one whole parsley leaf into the pan and let it infuse the oil briefly. Remove it before adding any liquid, then turn off the heat.
- 4. Add linguine or spaghetti to the boiling water and cook until al dente, meaning it should still have a firm bite in the center. Before draining, reserve 240 ml (1 cup) of pasta water.
- 5. Allow the oil mixture to cool for 1 to 2 minutes, then pour in 120 ml (½ cup) of reserved pasta water. Turn the heat to high and let the liquid reduce by about half.
- 6. Add the drained pasta to the pan, stirring quickly to coat it with the sauce. Stir in the chopped parsley. If the mixture looks dry, add small amounts of the remaining pasta water until a smooth, glossy sauce forms.
- 7. Taste and adjust with salt as needed. Plate the pasta and drizzle 1 teaspoon of the sauce over each serving for extra flavor. Serve immediately.