Simple Spaghetti Aglio e Olio

It would never occur to me to order spaghetti aglio e olio at a restaurant. The preparation and the ingredients are much too simple for me to spend a lot of money on such a dish. But, unfortunately, there is only so much you can do about the selection of vegan dishes in restaurants and sometimes you have to take what is available. The magic trio of penne arrabiata, spaghetti napoli and spaghetti aglio e olio says hello!

Of course, that doesn't mean I don't like spaghetti aglio e olio. On the contrary, I like it very much if prepared well – neither too oily nor too dry. Spicy, with a dash of acid, is the way to go. In recent years, I have achieved, in my opinion, the perfect recipe for vegan and very simple spaghetti aglio e olio. Not only is the quality of the ingredients (especially the quality of olive oil) super important, but also the many small components that are easily forgotten.

For me, these are cherry tomatoes, parsley, and lemons. The tomatoes add a nice fruity flavor, the parsley makes it more flavorful, and the lemon adds freshness and acidity. Ultimately, I like to top with plant-based parmesan, which you can now find at supermarkets or prepare yourself with cashews. And that was it already. Your kitchen will become a restaurant, I promise!