Basil Spaghetti Aglio E Olio

Spaghetti Aglio E Olio is an italian dish, and it totally sounds like one too! It literally means “Spaghetti with garlic and oil” in Italian. Basil Spaghetti Aglio E Olio is my twist on the traditional and one of those dishes you can whip up in no time and still impress your guests! It just requires a few ingredients that you likely already have in your kitchen!

Traditional Spaghetti Aglio E Olio is spaghetti noodles, cooked al dente, tossed in a oil with perfectly cooked garlic. Sometimes cheese and/or parsley are added as well. I actually really like it with basil instead of parsley though, and I’ve never seen (or could find on the internet) someone else using basil in their Spaghetti Aglio E Olio. Naturally, this meant I had to post my recipe!

basil spaghetti aglio e olio

To begin, finely chop up your garlic. 10 cloves may seem like a lot, but trust me here. It’s the perfect amount. If you don’t like garlic, this just isn’t the recipe for you my friend. If do though, you are for sure going to love this!

Now, cook your pasta noodles until al dente, or according to the package instructions. Drain and set aside. In a separate small sauce pan, add the olive oil and heat it over medium heat. Once heated, add in the chopped garlic, let sizzle for a few seconds, then turn heat down to a medium-low heat. Let the garlic cook for about 5 minutes, stirring constantly, making sure none of it burns. When the garlic is a beautiful golden brown color, you can turn the heat off, but leave the pot on the warm eye while you measure out and prepare the basil, letting the olive oil really soak up the garlic flavor.

You can either chop up the basil, or throw it all in the blender with half of the oil/garlic mixture, like I do. Then, simply mix the pasta, basil, garlic/oil, salt, and pepper together until evenly and well combined. Top with vegan cheese if you wish. I suggest vegan Parmesan! Plate and ENJOY!

Basil Spaghetti Aglio E Olio

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

  • 1 lb Spaghetti noodles
  • 1/2 cup olive oil
  • 10 garlic cloves – finely chopped
  • 1 cup fresh basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • * optional vegan Parmesan
  1. Cook pasta per package instructions, drain and set aside.
  2. In a small sauce pan, heat oil over medium heat. Add in the finely chopped garlic and allow to sizzle for a few seconds before turning heat down to medium-low.
  3. Cook garlic until golden brown, or about 5 minutes, stirring constantly to avoid any burning. Turn off heat, but leave on the warm eye for a few extra minutes.
  4. Add the fresh basil to a blender or food processor, then pour in about 1/4 cup of the oil/garlic mixture. Blend until desired consistency and there are no large chunks of basil.
  5. Pour the basil mixture, the leftover oil/garlic, and salt and pepper into a large mixing bowl with the cooked pasta. Stir until well combined.
  6. Top with vegan cheese, if you wish and eat up!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: