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

1. Bring a large pot of lightly salted water to a boil and cook spaghetti according to package directions until almost al dente.
2. After the pasta has been cooking for a few minutes, heat the olive oil in a large pan over medium heat. 
3. 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!).
4. When the pasta is almost al dente, reserve ½-¾ cup of the hot starchy pasta water and drain the rest.
5. Transfer the spaghetti to the pan along with your reserved pasta water and toss in the garlic sauce with tongs until coated.
6. Squeeze the juice from ½ a lemon, add parsley, additional salt, and freshly cracked black pepper (if desired) to the pasta, and toss again.
7. Serve immediately while it’s hot, garnished with any additional toppings that you’d like!

Product Recommendation

Ice Pressed® Extra Virgin Olive Oil

Hand harvested, Raw, Ice pressed®

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