Looking for a simple culinary delight for date night?
Our vegan and gluten-free Spaghetti Aglio e Olio is the perfect dish to whip up for you and your loved ones — and pairs nicely with one of our healthy vitamin-infused mocktails!
Picture this: a cozy evening, dim lights, and the enticing aroma of garlic and olive oil wafting through the air. Whether you're vegan, gluten-free, or just someone looking to explore new flavors, this Spaghetti Aglio e Olio recipe is sure to become a favorite in your repertoire.
Vegan & Gluten-Free Spaghetti Aglio e Olio Recipe
Enjoy this classic recipe with simple ingredients paired with your favorite MaryRuth’s mocktail!
Ingredients
- 1 Lb Gluten-Free Spaghetti
- 6 Garlic Cloves
- ¼ Cup Chopped Parsley
- ½-¾ Cup Reserved Pasta Water
- ½ Lemon
- ½ Cup MaryRuth’s Ice Pressed® Extra Virgin Olive Oil
- Pinch of Chili Flakes
- Freshly Cracked Black Pepper, To Taste
- Salt, To Taste
Instructions
- Bring a large pot of lightly salted water to a boil and cook spaghetti according to package directions until almost al dente.
- After the pasta has been cooking for a few minutes, heat the olive oil in a large pan over medium heat.
- Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until the garlic is lightly golden (don’t let it burn!).
- When the pasta is almost al dente, reserve ½-¾ cup of the hot starchy pasta water and drain the rest.
- Transfer the spaghetti to the pan along with your reserved pasta water and toss in the garlic sauce with tongs until coated.
- Squeeze the juice from ½ a lemon, add parsley, additional salt, and freshly cracked black pepper (if desired) to the pasta, and toss again.
- Serve immediately while it’s hot, garnished with any additional toppings that you’d like!
