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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Spaghetti aglio e olio

September 25, 2018 by Ania - 12

comfort food, easy, hazelnuts, Italiango to recipe

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Hope you guys have had a good start to the week? Since flying back home on Friday, I’ve not managed to do much other than to half unpack my suitcase, put a wash on, go for a run and make up for lost time with Duncan and Tina. The two of them bonded and have become an even more adorable duo since I’ve gone away. They now have a daily ritual whereby Tina sits herself on her chaise lounge (haha, not really, it’s a scratching toy we got her but when you put it on its side it’s a bit like a cat-size chaise lounge), arches her back and keeps on looking expectantly at Duncan until he gets the message and starts an elaborate back massage session. They are hilarious and adorable and I am beginning to feel like a gooseberry at times πŸ˜‰ .

Even though I’ve been home for a few days now, my head is still in a bit of a post-holiday haze. I am sure you know the feeling! Work seems alien and as there is no one who tells me what to do, I’m still struggling to regain my pre-holiday focus. I find myself procrastinating and ambling.

Yesterday, I was supposed to cook and shoot today’s recipe, but I could not make up my mind as to what to cook. By way of procrastination, I went out to town and bought ingredients for four entirely different recipes and then got really confused and undecided. Finally, I decided to go with a simple pasta today, aimed at people looking for a fast and delicious meal to make after work. It’s my take on an Italian classic that my lovely brother cooked for me when I was staying with him and his girlfriend – spaghetti aglio e olio.

It’s easy and quick to make and really tasty, yet very versatile. If you are busy, keep things simple and only just make the base recipe. If you want something a little more elaborate or, like me, cannot have a meal that does not feature at least one vegetable, add a thing or two. Either way, this simple Italian classic is naturally and effortlessly vegan, full of flavour and can be ready in as little as 10 minutes flat, which could be a real life saver if, for example, you’ve just come back from a run in the cold.

PS: If you do make my spaghetti aglio e olio, don’t forget to tag me on Instagram (#lazycatkitchen). I love seeing your take on my recipes.

spaghetti aglio e olio ingredients

spaghetti aglio e olio sauce

spaghetti aglio e olio plate

4.75 from 4 votes
Print
  • serves: 2
  • prep: 5 min
  • cooking: 10 min

Ingredients

BASE RECIPE

  • 45 ml / 3 tbsp extra virgin olive oil
  • 3 garlic cloves, grated finely
  • a good pinch of chilli flakes, more to taste (optional)
  • 200 g / 14 oz spaghetti (GF if needed)
  • salt, to taste
  • black pepper, to taste
  • chopped fresh parsley, to garnish

OPTIONAL ADD-INS

  • 35 g / ΒΌ cup hazelnuts
  • 1 small zucchini OR 1 small fennel
  • 15 ml / 1 tbsp extra virgin olive oil
  • 2 tbsp capers in brine, chopped or sliced olives, to garnish

Method

BASE RECIPE

  1. Put 3 tbsp of olive oil and 3 grated garlic cloves in a small bowl. Set aside to infuse.
  2. Cook the pasta al dente following the instructions on the packet.
  3. Heat up a heavy bottom frying pan on low heat again. Once hot, add in the garlic-infused oil and a pinch of chilli.
  4. Cook the garlic (until lightly golden), stirring the whole time, but do not allow it to brown as it will make your pasta taste bitter. If the garlic is sizzling too aggressively, turn the heat off (or take the pan off the heat if not using gas) and allow it to cook in the residual heat.
  5. Toss the drained pasta in the garlicky oil.
  6. Season generously with salt and divide between two plates.
  7. Season with ground black pepper and garnish with chopped parsley.
    OPTIONAL ADD-INS

  1. Heat up a medium frying pan on a medium heat. Toast the hazelnuts for a few minutes, until lightly browned.
  2. Remove the hazelnuts from the pan and allow them to cool down completely before crushing them in a pestle and mortar (or chopping them roughly).
  3. Slice zucchini or fennel into 1-2 mm slices.
  4. While the pasta is cooking, heat up 1 tbsp of oil in a heavy bottom frying pan and stir-fry the zucchini or fennel until cooked and lightly charred in places. Season with salt and set aside.
  5. Stir the cooked veggies and chopped capers (or sliced olives) through the dressed pasta just before serving. Top with crushed hazelnuts.

    If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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    This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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      Comments

      Leave a comment

    1. Michele says

      September 29, 2018 at 7:45 pm

      I made this for lunch today and it was a familiar classic with a summer twist from the zucchini. I added hazelnuts in top and it was nice to have a different kind of crunch than pine nuts, which I would usually put on this.

      Reply
      • Ania says

        September 29, 2018 at 11:19 pm

        Thanks, Michele! Glad to hear that you enjoyed it! Ania

        Reply
    2. joe says

      November 25, 2018 at 11:46 am

      I love spaghetti with anything that is vegan esp olio e aglio. The zucchini and capers etc is new to me and must try them asap.

      Reply
      • Ania says

        November 26, 2018 at 12:45 pm

        Thanks, Joe! I hope you’ll enjoy this one! Ania

        Reply
    3. joe says

      December 13, 2018 at 8:05 pm

      Yeah I made this and liked it so much that I made a double batch to freeze. Thanks very much.
      God bless

      Reply
      • Ania says

        December 13, 2018 at 11:19 pm

        Great to hear, Joe!

        Reply
    4. Libby says

      February 5, 2019 at 7:01 pm

      I made this fory omni BF and he loved it. So delicious and easy to make!

      Reply
      • Ania says

        February 6, 2019 at 1:57 pm

        Lovely to hear, Libby! Thanks! Ania

        Reply
    5. Monika says

      April 1, 2019 at 6:32 pm

      Bardzo pyszne! DziΕ› gotowaΕ‚am. Thank You! 😘

      Reply
      • Ania says

        April 2, 2019 at 8:21 pm

        Super, bardzo siΔ™ cieszΔ™! Pozdrawiam serdecznie! Ania

        Reply
    6. Keiko says

      January 19, 2021 at 8:22 pm

      Delicious!!! I will be making this regularly, thank you for such a easy and tasty recipe πŸ™‚

      Reply
      • Ania says

        January 20, 2021 at 2:57 pm

        I’m delighted to hear that, Keiko! And thank you for letting me know that you enjoyed this dish – much appreciated. Ania

        Reply

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    Ania Marcinowska
    Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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