Vegan Vietnamese Noodle Salad (gluten-free)

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Aglio e Olio Pasta (Garlic & Olive oil Pasta) | Vegan Pasta Recipes

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The joy of Instagram! Today I connected with a grade school friend that I haven’t seen in over 15 years. Little did I know he is an amazing cook! Today Thomas taught me how to make Aglio e Olio (garlic and olive oil pasta). @silverlining35 

It was so cool to have our little reunion on Instagram live! We talked about planning a pop up dinner after this is all over. I was reminded once again that cooking is connection. It is not just nutrition- it’s social nutrition. 
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It’s a perfect pantry pasta for summer and only takes 6 ingredients to make. 


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Aglio e Olio by Thomas

Serves 2

Ingredients: 

• ½ lb. linguini or spaghetti
• 4-5 large cloves garlic, sliced thin
• ½ cup extra virgin olive oil
• 1-2 Tbsp salt
• ¼ cup chopped parsley
• ½ lemon
• ½ tsp red pepper flakes

Directions:

1. Bring a large pot of water to boil. Then, add salt once boiling. Cook pasta according to package directions till al dente (a bite to it).

2. In a large sauté pan, add oil and heat until shimmering. Then, add garlic. Cook for just a couple minute or golden brown. Don’t walk away! It burns fast. Take off heat immediately once it’s just starts turning golden brown because it continues to brown off heat. This is a crucial step so have all your wits about you. If it burns, start over. The flavor will be burnt. 

3. Have the pan off the heat. Once pasta is al dente, add pasta to pan with garlic, oil and red pepper flakes. I like add pasta with tongs, so some of the water gets into the pan. (Starchy water helps o make a thicker sauce) Reserve some pasta water if it gets dry in the pan. Toss pasta, still off heat.

4. Then, squeeze half a lemon on top. Plate pasta and top with parsley and chili oil if desired. 
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The joy of Instagram! Today I connected with a grade school friend that I haven’t seen in over 15 years. Little did I know he is an amazing cook! Today Thomas taught me how to make Aglio e Olio (garlic and olive oil pasta). @silverlining35 . It was so cool to have our little reunion on Instagram live! We talked about planning a pop up dinner after this is all over. I was reminded once again that cooking is connection. It is not just nutrition- it’s social nutrition. . Thank you Thomas for sharing this simple recipe! It was so great to see you! . It’s a perfect pantry pasta for summer and only takes 6 ingredients to make. . Aglio e Olio by Thomas Serves 2 •½ lb. linguini or spaghetti •4-5 large cloves garlic, sliced thin •½ cup extra virgin olive oil •1-2 Tbsp salt •¼ cup chopped parsley •½ lemon •½ tsp red pepper flakes . Directions: Bring a large pot of water to boil. Then, add salt once boiling. Cook pasta according to package directions till al dente (a bite to it). . In a large sauté pan, add oil and heat until shimmering. Then, add garlic. Cool for just a couple minute or golden brown. Don’t walk away! It burns fast. Take off heat immediately once it’s just starts turning golden brown because it continues to brown off heat. This is a crucial step so have all your wits about you. If it burns, start over. The flavor will be burnt. . Have the pan off the heat. Once pasta is al dente, add pasta to pan with garlic, oil and red pepper flakes. I like to do this with tongs. Reserve some pasta water if it gets dry in the pan. Toss pasta, still off heat. Then, squeeze half a lemon on top. Plate pasta and top with parsley. . Enjoy with red wine, bruschetta, and a side salad for a nice date night! #pasta #datenight #pastaporn #aglioeolio #redpepperflakes #pasta #spaghetti @dececco_pasta #vegan #plantbased #vegano #reunion #italianfood
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