Wholewheat Spaghetti with Garlic & Hot Pepper
Submitted by dellibovi
Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that’s naturally vegan.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is aglio e olio with a wholesome twist, and it lands on the table in 30 minutes flat.
Eight cloves of garlic sizzle in olive oil with a crumbled dried chili until fragrant and golden, then the whole lot gets tossed with al dente whole wheat spaghetti and bright green broccoli florets.
No cream, no cheese, no fuss. Just big, punchy flavors from ingredients you probably already have in the pantry.
Variations
- Toss in a handful of toasted pine nuts or breadcrumbs for crunch
- Add anchovy fillets to the garlic oil for a deeper, savory backbone
- Finish with a squeeze of fresh lemon and a shower of pecorino if you’re not keeping it vegan
Pro Tips
- Cook the broccoli right in the pasta water by adding it halfway through; one pot, less cleanup
- Pull the garlic off the heat the second it turns golden, not brown, or it’ll taste bitter
- Reserve a cup of starchy pasta water before draining and splash some in when tossing to create a silky sauce
Ingredients
Directions
Cook the spaghetti until half done; add the broccoli and continue cooking until both pasta and broccoli are al dente.
Meanwhile, heat the garlic in the olive oil with the red chili.
When the garlic is golden, remove the pan from the heat and remove the bits of chili.
Discard the chili and set the oil aside.
Drain the pasta and broccoli and toss with the reserved garlic.
Season with salt and pepper and serve immediately.
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