One Pot Spaghetti Aglio E Olio | EASIEST 15 Min Vegan Pasta

Name: One-Pot Spaghetti Aglio e Olio
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 3 tablespoons Extra Virgin Olive Oil; 4 Garlic cloves, thinly sliced; 1/2 teaspoon Chili Flakes; 100g / 3.5 oz. Spaghetti; Salt, for pasta water; 1/4 cup reserved Pasta Water; 1 tablespoon freshly squeezed Lemon Juice; Freshly chopped Parsley or Cilantro; Vegan Parm (optional); Toasted Breadcrumbs (optional)

Introduction

Aglio e Olio (pronounced "AH-lyoh eh OH-lyoh") is one of Italy's most essential pasta dishes, originating from Naples. The name literally translates to "garlic and oil" - a perfect description of its two primary ingredients. Unlike many pasta recipes that rely on complex sauces or numerous components, this dish exemplifies how Italian cuisine often achieves its greatest heights through simplicity.

This vegan version stays true to the traditional preparation, as the original recipe is naturally plant-based. The magic happens when thinly sliced garlic slowly infuses into warm olive oil, creating a fragrant base that coats each strand of spaghetti. A careful touch of chili flakes adds warmth without overwhelming heat, while fresh parsley brings a necessary brightness to balance the richness of the oil.

What makes this dish particularly special is its reliance on technique rather than elaborate ingredients. The key lies in properly cooking the garlic to a golden state without letting it brown, which would introduce unwanted bitterness. Similarly, the pasta water - often overlooked in home cooking - plays a crucial role in creating the light, silky sauce that characterizes a proper Aglio e Olio.

This recipe includes a slight deviation from tradition with the addition of lemon juice, which adds a contemporary brightness that complements the classic flavors. While purists might skip this addition, it's an excellent example of how classic dishes can evolve while maintaining their essence. The entire dish comes together in roughly the time it takes to cook the pasta, making it an ideal choice for both weeknight dinners and last-minute entertaining.

Ingredients

3 tablespoons Extra Virgin Olive Oil
4 Garlic cloves, thinly sliced
1/2 teaspoon Chili Flakes, adjust to taste
100g / 3.5 oz. Spaghetti, for 1 serving
1/2 teaspoon Salt, adjust to taste
2 cups Water
1 tablespoon freshly squeezed Lemon Juice
1/4 teaspoon Pepper
Freshly chopped Parsley or Cilantro
Optional: Vegan Parm, or toasted Breadcrumbs

Instructions

Prepare Oil: Heat 3 tablespoons extra virgin olive oil in a large skillet over low heat.
Cook Garlic: Add 4 thinly sliced garlic cloves and 1/2 teaspoon chili flakes. Cook gently, stirring occasionally, until fragrant and golden (2–3 minutes). Watch carefully to avoid browning.
Cook Pasta: Add 1/2 teaspoon salt, 2 cups water, and 100g (3.5 oz) spaghetti. Give it a gentle stir to ensure the spaghetti is submerged. Cover the skillet and cook for 4–5 minutes. Remove the lid and stir continuously, allowing the starch from the pasta, water, and oil to emulsify into a thick sauce. Continue mixing until the pasta is fully cooked, about 4–5 more minutes.
Add Citrus: Stir in 1 tablespoon freshly squeezed lemon juice, 1/4 teaspoon black pepper, and freshly chopped parsley or cilantro. Mix well.
Final Plating: Transfer to a plate and garnish with additional parsley, if desired.
Optional Garnish: For extra texture and flavor, sprinkle with vegan Parmesan or toasted breadcrumbs before serving.

Recipe Notes

Adjusting the spice: You can modify the level of spice by adjusting the amount of chili flakes. Start with less and add more if you like it spicier.
Lemon Juice: Freshly squeezed lemon juice adds a bright, tangy flavor. Avoid bottled lemon juice for the best taste.
Optional Toppings: Vegan parm or toasted breadcrumbs are great additions, but the dish is delicious even without them.
Storage: This dish is best served fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days, but note the texture may change when reheated.
Doubling the Servings: To double the serving size, simply double the ingredients, including the pasta, olive oil, garlic, chili flakes, lemon juice, and parsley. You may need to use a larger skillet or cook in batches to ensure the garlic oil is evenly distributed.

Frequently Asked Questions

Can I use gluten-free pasta for this recipe?

Yes, gluten-free pasta can be substituted, but keep in mind the cooking time may vary, so follow the package instructions.

Can I make this recipe without the chili flakes?

Absolutely! If you prefer a milder version, simply omit the chili flakes or substitute them with a dash of black pepper for a gentle kick.

Can I make this ahead of time?

This dish is best enjoyed immediately after preparing it, as the pasta tends to absorb the sauce and lose its freshness if stored for too long. However, you can prep the garlic oil and reserve the pasta water in advance.

What other herbs can I use instead of parsley?

Basil, oregano, or thyme would be great alternatives. Fresh herbs will give a similar burst of flavor to finish the dish.

Can I make this oil-free?

To make this recipe oil-free, you could use a light vegetable broth in place of olive oil. The flavor will be different but still enjoyable.