Spaghetti Aglio e Olio With Dried Cherry Tomatoes
Heat olive oil, add thinly sliced garlic, and fry on low heat. Add cooked spaghetti, dried cherry tomatoes, parsley and basil, and some toasted pine nuts. Sprinkle homemade vegan parmesan and plenty of black pepper 😋
Ingredients
Four Servings
- 500 gram spaghetti
- 1 Tablespoon salt to cook the spaghetti
- 1 cup dried cherry tomatoes, various colors or more, by taste
- ½ cup olive oil
- 4-6 cloves thinly sliced garlic or more, by taste
- ½ cup cooked pasta water
- parsley leaves, chopped by taste
- basil leaves, chopped by taste
- 2-3 Tablespoon toasted pine nuts optional
- salt, pepper, chili flakes by taste
For Serving
- vegan parmesan
- salt and freshly ground black pepper
Instructions
- According to the manufacturer's instructions, cook the spaghetti until they have an "al dente" texture. Strain and keep them warm * See the note at the bottom of the post.
- In a large skillet or wok, heat olive oil over medium heat, add the garlic cloves, reduce to heat, and fry until the garlic softens and is slightly golden. Don't let the garlic get brown.
- Lower to low heat; Add the cooked spaghetti, and mix well.
- Add salt to half a glass of the pasta water you saved earlier, mix well and add to the spaghetti.
- Add dried cherry tomatoes, chopped parsley and basil, toasted pine nuts, and ground black pepper. Mix well. Taste and adjust seasoning if necessary. Remove from the heat.
For Serving
- Put pasta in a serving bowl, add grated vegan parmesan and freshly ground black pepper.
Notes
To keep the cooked pasta warm:
Strain some of the pasta water into the pot. Place the colander with the pasta over the pot with the hot water and cover. Ensure the colander does not touch the water and that the pasta keeps warm only by steam. Place the pot on the switched-off stove to accumulate extra heat.
Tried this recipe?Let us know how it was!