In the same pasta pot add your 12 cup Extra Virgin Olive Oil heat. Remove the pan with oil from the heat drain the pasta and add it to the pan be careful if the oil is too hot the water drops will.
The classic Italian spaghetti aglio e olio has only three basic ingredients.
Pasta aglio e olio tomatoes. Divide the pasta evenly into two dishes top it with the roasted cherry tomatoes fresh basil another drizzle of olive oil and some Vegan Parmesan Sprinkle. This is the easiest and most simple pasta recipe to my knowledge. Prepare pasta according to package instructions be sure to salt water usually 2 Tbsp kosher salt.
If still too thin in texture or too dry and not saucy add a little bit of pasta water at the time and stir to thicken the texture and get it creamy. This delicious and nutty spaghetti Aglio e Olio with blistered cherry tomatoes basil and toasted walnuts is a treasure trove of flavor. Spaghetti Aglio e Olio is authentic Italian pasta with a kick from zesty red peppers.
In this variation sun-dried tomatoes and fresh basil are added for more flavor and color. Aglio e Olio translates to garlic and olive oil in Italian and traditionally it is made by slightly sautéing garlic with olive oil sometimes with addition of dried red chili flakes. It is a recipe I make so very often especially on days when I have zero energy or willingness to make something elaborate.
Pasta olive oil and garlic. This is my take on the classic Aglio e Olio pasta. For a fun twist I have added sundried tomatoes and chilli garlic paste to make this pasta dish tangy and spicy.
When the tomatoes are caramelized take them out of the oven. Reserve 2 cups of pasta water before draining then set pasta aside while you prepare the sauce. Take out the cherry tomatoes of the oven.
A simple garlic and olive oil sauce along with bright and tangy tomatoes take this spaghetti dinner to the next. Course Appetizer Side Dish Snack.