Spaghetti Aglio e Olio Recipe

Bring the taste of Italy to your dinner table with this easy-to-make Spaghetti Aglio e Olio recipe.


| October 2013



Herbivoracious book cover

“Herbivoracious” by Michael Natkin is full of exciting vegetarian recipes that are attractive to the eye and delectable on the palate.

Cover Courtesy Harvard Common Press

The vegetarian table has come of age. No longer the poor cousin of omnivorous eating, meatless cooking now features as much depth in spices and flavors as one expects from the best meat-loving chefs and kitchens. In Herbivoracious, author Michael Natkin’s goal was to take meatless cooking beyond the bland and “crunchy” into a realm of intense, vibrant, globally inspired flavors. The following excerpt features a vegetarian or vegan option for the classic Italian dish spaghetti aglio e olio (with garlic and oil). 

You can purchase this book from the Mother Earth Living store: Herbivoracious.

Spaghetti Aglio e Olio Recipe (Spagehetti with Garlic and Oil)

Other than tossing noodles with butter and cheese, making spaghetti aglio e olio is just about the simplest way to prepare pasta. You can have this ready two minutes after the pasta is done boiling, so it makes a perfect meal when the day gets away from you but you still want to eat something home-cooked.

While the dish is very simple to make, it can achieve perfection through attention to a few details. The clean and direct flavors of extra-virgin olive oil and garlic, spiked up with a few hot pepper flakes, are all it takes to make this dish outstanding. I often gild the lily with a handful of Parmigiano-Reggiano and fresh bread crumbs, but there are others who will insist this is sacrilege. The choice is yours.

20 Minutes





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