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Spaghetti Aglio e Olio with Sun-Dried Tomatoes

In just 20 minutes, you can prepare Spaghetti Aglio e Olio with Sun-Dried Tomatoes from some simple ingredients in your pantry.

In just 20 minutes, this easy spaghetti Aglio e olio can be prepared. This simple garlic and oil pasta recipe is sure to please everyone

The recipe you’ve got to try – and it doesn’t have to be hard – is a tweak that will make your Aglio e olio even better. Come make this classic Italian dish with cheesy garlic and olive oil!

Those who like vegan & vegetarian recipes can join my Facebook group World Best Vegetarian & Vegan Recipes. 

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Some other Instant pot recipes you will like on my blog – Vegan Chickpea Tikka Masala – Instant pot healthy recipes, Instant Pot Vegan Tuscan Spinach Rigatoni, Dal Palak Instant Pot | Spinach And Lentil Recipe, Instant Pot Dum Aloo.

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Spaghetti Aglio e Olio with Sun-Dried Tomatoes
Spaghetti Aglio e Olio with Sun-Dried Tomatoes

A few years ago, When I was inundated with this classic pasta dish while visiting Rome and Naples. Ever since, we’ve made it our own. You only need four ingredients to make it – garlic (Aglio), olive oil (olio), spaghetti, and a hint of red chili pepper.

In Italy, however, fresh red chile peppers are often used in this dish, whereas where I live and elsewhere it’s more difficult to locate fresh red chile peppers. For us, it is sufficient to use a generous pinch of crushed red pepper flakes from our pantry.

Adding sundried tomato gives this spaghetti an extremely delicious tangy flavor too.

On the other hand, during our trip to Italy, I realized I had been making this dish wrong when I used to just toss the cooked spaghetti in the garlicky oil once it was done.

Making a glossy, non-greasy sauce requires creating an emulsion with garlicky oil and that rich starchy pasta water (the secret to most good pasta sauces). One minute before the pasta is done cooking, you simply need to transfer the pasta and half a cup of the starchy pasta water directly into the pan of garlicky oil.

Despite all the heat and starch, the garlic oil will emulsify into a glossy sauce as you toss the pasta, while the pasta soaks up some of the extra garlicky flavors as it finishes cooking.

But as we are making this dish today in an Instant – Pot for a quick dish so we will try to do it in one go only. Next time I promise I will come with the authentic one on a stovetop method.

Exactly what is spaghetti AGLIO E OLIO?

Known around the world for its simplicity and taste, pasta Aglio e olio is an Italian pasta dish that originated in the south of Italy, probably around Naples.

This is another southern-Italian recipe made on a low budget, spaghetti with mussels, where the pasta is cooked in extra virgin olive oil with garlic, chilies, and parsley sprinkled on top.

The most common pasta Aglio e olio made by Italians is spaghetti, but there are other options such as vermicelli and linguine.

“Midnight spaghetti” is commonly known as spaghetti Aglio e olio among Italian youth.

It was not uncommon for my friends and me to get back home after a late night of partying and prepare a quick and delicious pasta Aglio e olio for a midnight snack. There isn’t anything better than that!

 

Spaghetti Aglio e Olio with Sun-Dried Tomatoes
Spaghetti Aglio e Olio with Sun-Dried Tomatoes

Ingredients

  • 200 gms – Wheat Spaghetti 
  • 8 – Garlic cloves 
  • 2 tbsp – sundried tomato 
  • 1 tbsp – Red chilly flakes 
  • 1 tbsp – Black pepper powder – 
  • 2 tbsp – Olive oil
  • 2 tbsp – Butter 
  • 4 tbsp – Parsley 
  • 2 cup – Water 
  • Salt to taste
  • Vegan Parmesan cheese

Spaghetti – You may choose pasta by shapes, such as spaghetti, linguine, or fettuccine. I have taken wheat spaghetti.

Olive Oil – The sauce is primarily made up of olive oil, so use the best-quality extra virgin olive oil from the grocery store. It will make a huge difference!

Garlic – Generally speaking, I like to use a lot of garlic in pasta dishes (like ten to twelve cloves). However, traditionally it is made with 4-8 cloves. In other words, you should do the things that make sense to you!

Red chili flakes – Traditional spaghetti Aglio e olio is made with canned pentacini (red hot chile peppers) that are widely available throughout Italy. Since they are more difficult to find abroad, I have written this recipe using dried crushed red pepper flakes, which we will simmer in olive oil to bring out their best flavor.

Parmesan Cheese – You will find purists who say Parmesan is not an appropriate addition to Aglio e olio, but I think that fresh grated Parmesan or vegan Parmesan is an excellent addition. Combined with the savory minced garlic fry its taste is nutty and delightful. Also, I used vegan parmesan cheese as I was making it vegetarian. It is important to know that authentic Parmigiano Reggiano cheese is not a vegetarian cheese and contains rennet. Choose cheese according to your diet.

Others – There are several options for garnishing this classic Italian meal. The two most popular ones have finely minced fresh parsley and finely grated parmesan. Both of these are totally optional, but I love adding them.

Check out the Spaghetti Aglio e Olio with Sun-Dried Tomatoes Recipe Video:

How To Make Spaghetti Aglio e Olio with Sun-Dried Tomatoes Recipe Step By Step With Photo:

  1. On the sautee mode of an Instant pot. Add olive oil, butter, garlic cloves chopped. Make sure the raw smell goes away by stirring until it does.
  2. Add red chilly flakes.
  3. Press cancel.
  4. Add parsley leaves chopped, and black pepper powder. Stir everything very nicely.
  5. Add water and add wheat spaghetti to break them. Mix well. Make sure the valve is set to sealing after closing the lid. Pressure cook for 6 minutes.
  6. Let the pressure release naturally after that turn to venting. Open the lid. Saute mode on for 7 minutes. Use a tong to mix nicely.
  7.  Evaporate all the water and add sundried tomato. Mix well.
  8. Spaghetti is ready to be served.

    Spaghetti Aglio e Olio with Sun-Dried Tomatoes
    Spaghetti Aglio e Olio with Sun-Dried Tomatoes

Important Suggestion To Keep In Mind

  • The roasting of garlic in oil is vital to the success of this pasta dish. It is important to heat up the oil and garlic together when using cold olive oil. As soon as the oil starts to bubble, it is necessary to LOWER the heat and toast the garlic until it is golden brown in color.
  • Raw garlic flavor will result if garlic is overly lightly roasted.
  • It will taste bitter if the garlic is too dark or brown.
  • I used vegan parmesan cheese for garnishing as I was making it vegetarian. It is important to know that authentic Parmigiano Reggiano cheese is not a vegetarian cheese and contains rennet. Choose cheese according to your diet.

Storage Suggestion 

It is possible to store the pasta in the refrigerator in a container that is airtight. The pasta needs to be reheated when it comes out of the refrigerator. Alternatively, you can heat it on high in the microwave for a few minutes

Serving Suggestion

Immediately serve with parsley and chili flakes added on top. This simple and delicious meal is sure to please.

Print
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Spaghetti Aglio e Olio with Sun-Dried Tomatoes

Spaghetti Aglio e Olio with Sun-Dried Tomatoes


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Diet: Vegan

Description

Simple Spaghetti Aglio e Olio with Sun-Dried Tomatoes takes just 20 minutes to prepare from four simple ingredients (spaghetti, olive oil, garlic, and crushed red pepper flakes).


Ingredients

Scale

Instructions

  1. On the sautee mode of an Instant pot. Add olive oil, butter, garlic cloves chopped. Make sure the raw smell goes away by stirring until it does.
  2. Add red chilly flakes.
  3. Press cancel.
  4. Add parsley leaves chopped, and black pepper powder. Stir everything very nicely.
  5. Add water and add wheat spaghetti to break them. Mix well. Make sure the valve is set to sealing after closing the lid. Pressure cook for 6 minutes.
  6. Let the pressure release naturally after that turn to venting. Open the lid. Saute mode on for 7 minutes. Use a tong to mix nicely.
  7.  Evaporate all the water and add sundried tomato. Mix well.
  8. Spaghetti is ready to be served.

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Notes

  • The roasting of garlic in oil is vital to the success of this pasta dish. It is important to heat up the oil and garlic together when using cold olive oil. As soon as the oil starts to bubble, it is necessary to LOWER the heat and toast the garlic until it is golden brown in color.
  • Raw garlic flavor will result if garlic is overly lightly roasted.
  • It will taste bitter if the garlic is too dark or brown.
  • I used vegan parmesan cheese for garnishing as I was making it vegetarian. It is important to know that authentic Parmigiano Reggiano cheese is not a vegetarian cheese and contains rennet. Choose cheese according to your diet.
  •  
  • Category: Main Course
  • Method: Instant-Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 4 people
  • Calories: 616Kcal
  • Sugar: 3g
  • Fat: 27g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 75g
  • Fiber: 4g
  • Protein: 12g

Keywords: What to serve with spaghetti aglio e olio, Spaghetti aglio olio recipe, Creamy Aglio Olio recipe, Healthy spaghetti aglio e olio recipe

Note: A rough estimate of nutrition is provided.

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