Spaghetti Aglio e Olio is really a simple pasta dish that is pretty easy to put together. If you can cook spaghetti and cup up some kale, you are basically there. The white wine is an added touch that is not traditional but we felt it added another layer to the dish. Use it or not, we don’t give a crap. Besides that, you can add a meat if you want, but really the dish is just as good as it is. Enjoy this pasta bastard!
- 12 ounces spaghetti
- ½ to 1 cup pasta water
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, grated
- ¼ teaspoon red pepper flakes
- 1 large bunch kale, stemmed and chopped (we know, ours looks a little brown in the pics)
- 1/4 cup white cooking wine
- ½ teaspoon salt
- Freshly ground black pepper
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
- Cook the pasta according to the package directions, in a pot of salted boiling water, until al dente.
- Reserve 1 cup of the pasta cooking water before draining the pasta.
- Heat the oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned.
- Add the kale, salt, cooking wine, and several grinds of pepper and cook, until the kale is wilted and wine is evaporated, up to 1 minute.
- Add the spaghetti and toss to combine.
- Add ½ cup pasta water, lemon juice, lemon zest, and toss.Don’t skimp on lemon, it is very good in this dish.
- If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
- Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
Like this Spaghetti Aglio e Olio recipe? Check out some more vegetarian recipes HERE.
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