Spaghetti Aglio e Olio (Spaghetti with garlic & olive oil)

Spaghetti Aglio e Olio is a popular Italian pasta. This is a simple vegan pasta recipe. Here spaghetti is tossed in sautéed garlic and olive oil, red pepper flakes, and parsley.

This is one of the lazy vegan recipes you can make for your dinner on busy weeknight dinners. This spaghetti is a real comfort food that is easy and quick. Also, it takes only 10 - 15 minutes. This is the simplest pasta recipe, and I love this Spaghetti Aglio e Olio. Please read my other pasta salad recipe.

What is Spaghetti Aglio e Olio?

Spaghetti Aglio e Olio is a classic Italian pasta. Aglio refers to garlic, and olio refers to oil in Italian. Here, we toss the spaghetti pasta with olive oil and minced garlic. Other ingredients are chili flakes and parsley leaves. I add lots of garlic to my spaghetti. For a less garlic flavor, you can reduce the quantity. And this garlic adds a lot of freshness to the pasta.

Why would you love spaghetti with garlic and oil in an Instant Pot?

However, I make them in 2 ways, i.e., on the stovetop and in the instant pot. Many of my readers ask why they make it in the instant pot. But I love both stovetop and instant pot equally. Here, this instant pot method is one you will love because of a few factors, such:-

• this is easy to make and takes 10 minutes altogether

• one pot recipe - no need for other utensils like a pan/ pot or colander

• dump the pasta, set the timer & forget

• It makes perfectly moist spaghetti - it is unnecessary to preserve pasta water to make it wet and flavorful. It gets cooked in the water itself along with other ingredients. So, this adds more flavor to the pasta.

How to make spaghetti aglio e olio?

This is an easy recipe. I make them in 2 ways - Instant pot & stovetop. And both are equally easy and delicious.

Ingredients:-

There are only five ingredients (excluding salt & water).

• Spaghetti pasta

• Extra virgin olive oil (or olive oil + butter)

• Fresh garlic cloves

• Red Pepper Flakes (Chilli flakes)

• Fresh parsley leaves

Spaghetti Aglio Olio in an Instant Pot

Step 1 - Sauté garlic in oil

Start instant pot on sauté mode for 5 minutes. Once the inner pot is hot, add olive oil to it. When it's hot, add chopped garlic and sauté until it turns brown slightly. Now add red pepper flakes and finely chopped parsley leaves. Now, turn off the IP.

Step 2 - Deglaze the pot and add spaghetti.

Add water and deglaze the pot. Add salt to it. Now, break the spaghetti in halves. Add them to the pot. Make sure these are wet if not immersed completely. You can also place them in a crisscross so they will not be sticky. This is to avoid a "burn" message on IP. Don't stir the mixture now.

Step 3 - Set the IP on the pressure cook

Close the lid of the IP and seal the vent knob. Now, start the IP on manual pressure cook mode for 5 minutes. After 5 minutes, allow it for NPR for 5 minutes. Quick-release the rest of the pressure. Then, remove the lid.

After opening the lid, the pasta may be a little watery. Don't worry. Leave the inner pot on the hot plate for a few more minutes; the water will evaporate. Or start the IP on saute mode for 1 minute. Then, remove the inner pot from the IP hot plate to stop excess cooking.

Serve

Spaghetti Aglio e Olio is ready. Add some more fresh parsley (and parmesan cheese) and serve it hot. Here, I have not added parmesan to the pasta.

Is this spaghetti pasta vegan?

Yes, this spaghetti pasta is vegan. Here, I'm using only olive oil & no cheese. If you don't follow a vegan diet, add some butter to the olive oil for extra flavor while sautéing garlic for this pasta. Also, you can add parmesan cheese while serving the pasta.

Extra Tip -

Use thick spaghetti pasta only. The thin pasta will turn mushy in this recipe. You can also double the recipe. The time won't change in that case.

Use extra virgin olive oil for the best and most authentic flavor. Adding half olive oil and half butter also adds more flavor.

Reduce or increase the quantity of red pepper flakes depending on how spicy you need this pasta to be. If you don't have chili flakes, take two dried red chilies and cut them small with the help of scissors.

Add fresh parsley while cooking + before serving the pasta.

If not vegan, then use freshly grated parmesan cheese.

Always break the spaghetti before adding it to the instant pot. Place them crisscrossed to avoid overstuffing in one place, which may prevent even cooking.

Stovetop Spaghetti Aglio Olio

After sharing the instant pot version of the spaghetti Aglio olio, many of my Italian readers who were into traditional beliefs and didn't like to break the pasta could make this on the stovetop, too. Italians don't break spaghetti - ITALIAN RULE. Respect every culture and tradition. So here is my easy stovetop spaghetti, too.

Cook the pasta al dente

Heat water in a large pot. Add salt to it generously, 1 tbsp to 1 ltr water. When water starts to boil, add spaghetti to the pot. When the base becomes softer, it will immerse into the bowl. Simmer for 5 - 6 minutes or till the pasta is cooked al dente.

Reserve ½ cup water from the pasta pot (pasta water). Remove the spaghetti from hot water and wash it under regular water for a minute. This is to stop overcooking the pasta. You can drizzle a tbsp of olive oil to coat.

Saute garlic in olive oil and toss with spaghetti

Heat olive oil in a pan. Add minced garlic and saute for 30 seconds until it turns brownish and is cooked. Add finely chopped parsley and chili flakes. Saute for 10 - 15 seconds.

Then, add the reserved pasta water. Let it simmer for a minute, then add the cooked spaghetti to the pan. Mix them nicely, coating the spaghetti with garlic, parsley, and chili flakes. If required, season with a pinch of salt (if not, add the right amount while cooking pasta). Turn off the heat. Add some more finely chopped parsley on top and serve hot. Spaghetti Aglio olio is ready.

Spaghetti with Garlic & Olive Oil

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