Authentic Italian Spaghetti Aglio E Olio [Vegan]
A Taste Of The Mediterranean
Being Cypriot means that my cultural heritage is deeply rooted in my Mediterranean background. That includes food. For the most part, traditional Cypriot dishes are made using beans and legumes but we also make a lot of homemade pasta, just like the Italians.
As a rule we use a lot of fresh herbs and spices which give a unique Mediterranean flavor to all our dishes. Garlic is my personal favorite. I can’t get enough! Not only is garlic good for your overall health in so many ways but the flavor and aroma make all your dishes rich and memorable. That’s why authentic Italian spaghetti aglio e olio is a recipe that I prepare often. I might not be Italian but Greeks do generally share a spice pallet. And you certainly don’t have to be Italian to appreciate a great pasta dish!
Authentic Italian Spaghetti Aglio E Olio [Garlic & Olive]
Authentic Italian spaghetti aglio e olio (Italian for garlic and oil) is one of the simplest recipes you can prepare. Even though the process takes just about 15 minutes from start to finish, the result is extremely satisfying.
You’d also be happy to know that you don’t need a whole bunch of ingredients! I can almost guarantee that most of you, already have all the required ingredients in your pantry!
Before we get to this simple but flavorsome Italian spaghetti dish, what do you say we explore the origins of pasta a little bit?
A Bit Of History
The word pasta actually comes from the Greek ‘παστά’ which means barley porridge but it was used in Latin to mean dough or pastry cake.
There is some ambiguity as the the origins of pasta. There are many theories and references that are thousands of years old.
Some researchers suggest that Marco Polo introduced the pasta in Italy upon returning from one of his trips to China in 1271.
Other findings indicate that pasta dishes date back to 1154 in Sicily.
There are references to pasta dishes in the ancient Rome as well. In fact, the Roman Cicero himself speaks about his passion for the “Laganum”, the “laganas”, which are strips of long pasta.
Now that we’ve given our dining experience a cultural note, what do you say we get back to the recipe?
Ingredients (2 servings):
- 200g spaghetti. For a gluten free version you can use Garofalo Gluten Free Spaghetti which is made with corn flour, rice flour and quinoa
- 4-5 fresh cloves of garlic thinly sliced not chopped
- 1/3 cup Italian extra virgin raw olive oil
- 1 vegan vegetable stock cube
- fresh parsley
- salt to taste
- freshly ground black pepper to taste
- vegan Parmesan cheese (optional)
- Start making the garlic sauce and spaghetti simultaneously as they take about the same time to prepare.
- Add the olive oil and slices of garlic in a skillet or pan over low to medium heat. We want our garlic to turn a light golden brown but retain that fresh taste.
- Boil water with some salt and a vegetable stock cube. When the water is hot enough, add the spaghetti. Leave it alone for about a minute and then stir it in so it doesn’t stick together.
- About 10-12 minutes into the process, add a little of the spaghetti water into the garlic sauce. This way we ensure that our spaghetti dish will not be dry,
- Drain the rest of the water and add the spaghetti to the sauce pan. Stir well so that the olive oil and garlic spreads through out the dish.
- Finely chop up some fresh parsley and stir into your spaghetti dish.
- Ground some black pepper and add as much as you want! You can also add some vegan Parmesan cheese! Just like the Italians do!
There you have it! Authentic Italian spaghetti aglio e olio vegan style! So simple and yet so delicious! Italians truly have found a way to make everybody happy! Io amo l’Italia ♥
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