Vegan Spaghetti Aglio e Olio
Sun Dried Tomatoes
Flat Leaf Parsley
Garlic
Chili flakes
Spaghetti
Kalamata Olives
- Time : 20.0 mins |
- Calories: 624.0 kcal |
- Protein : 20.0 g |
- Fat : 17.0 g |
- Carb. : 105.0 g
: Your Kitchen Essentials
Utensils: Pan | Pot |
Pantry: Salt | Pepper | Olive oil |
Pantry: Salt | Pepper | Olive oil |
: Prepare the Ingredients
Wash and dry the vegetables prior to chopping (as required):
- Flat Leaf Parsley: chop roughly
- Garlic: peel and chop roughly
- Kalamata Olives: chop in half
- Sundried Tomatoes: slice.
- Flat Leaf Parsley: chop roughly
- Garlic: peel and chop roughly
- Kalamata Olives: chop in half
- Sundried Tomatoes: slice.
: Boil the Spaghetti
Begin by bringing some water to a boil. You will need roughly 1 litre per 100g of spaghetti. Once the water reaches a boil, add salt. Then add the spaghetti. Boil roughly for approximately 8 minutes or till its el dente. Drain excess water.
: Cook, Plate and Serve
Heat a pan and add some olive oil. Add garlic and gently cook it, careful not to burn it. If you think that the garlic is getting cooked too quickly just add some pasta water (very little) to keep it moist and stop it from burning. As soon as the pasta is ready, toss straight into the pan. Be careful of the hot oil.
Toss in in olives, sun dried tomatoes, chili flakes, parsley (save some for garnish) and mix well. Check the seasoning.
Plate and Serve:
Plate Aglio e Olio, garnish with parsley and serve.
Toss in in olives, sun dried tomatoes, chili flakes, parsley (save some for garnish) and mix well. Check the seasoning.
Plate and Serve:
Plate Aglio e Olio, garnish with parsley and serve.