This garlic pasta recipe is inspired by the traditional, Italian pasta all’aglio recipe, and improved with some unique flavors and ingredients. Give it a try!
What I love most since moving to Milan is the variety of pasta shapes available in almost any supermarket. I’ve been on a quest of trying them all! I used to love eating pasta shells or cute farfalle when I was little. Now, I’ve been using more simple pasta shapes, such as spaghetti, tagliatelle, fusilli, and penne to make easy pasta recipes. But…not anymore! You’ll be seeing more and more healthy and delicious pasta recipes on my blog and discover the huge variety of pasta Italy has to offer! 🙂
This is the second pasta recipe I made since moving here. The first one was my one-pot tomato and spinach pasta (which I hope you tried and enjoyed! 🙂 ). I will also post some other pasta recipes soon, but this garlic pasta was prioritized. Why? Because it has become my all-time favorite pasta recipe! It’s AMAZING!
If you love garlic as much as I do, then this garlic pasta recipe will become your favorite too! It was inspired by the classic, pasta all’aglio recipe. I added a personal touch and I believe it’s even better than the traditional Italian recipe. You’ll see what I’m talking about! Those two extra ingredients really make a difference!
You can easily make this recipe gluten-free, by using GF pasta, and vegan, by using shredded vegan cheese. Enjoy! 🙂
P.S. Don’t worry about what to eat ever again! Get your personal meal plan here >>>
- 250g pasta of choice (I used whole grain pasta shells, but you can use any kind of pasta you want)
- 1 garlic head
- 6 Tbsps extra-virgin olive oil
- 3 slices of toast, extra-crispy, crushed by hand into tiny bits
- 10 fresh sage leaves
- 6 Tbsps nutritional yeast flakes / grated vegan cheese or grated parmesan (optional, but recommended)
- 1-2 pinches of peperoncino
- salt and ground pepper, to taste
- Peel the garlic cloves and slice them.
- Boil pasta in salted water and drain.
- In a large frying pan, add oil, chopped sage and sliced garlic cloves. Cook on medium heat until slightly golden.
- DO NOT LET IT TURN BROWN! The garlic must not get burnt.
- Once golden, remove from heat.
- Boil pasta in salted water and drain.
- Add pasta to the pan. Add salt, pepper, peperoncino, crushed toast and optional, grated parmesan or for vegans, grated vegan cheese / nutritional yeast flakes.
- Mix and serve right away.
