Garlic Pasta | Pasta all'aglio
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!
Ingredients
- 250 g 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
Instructions
- 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.
Notes
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