Maybe I shouldn’t say that this linguine with oil, garlic and chilli recipe is vegan when fresh pasta contains eggs. But if you’re like me and everyone else (including most Italians) you do not want to make fresh pasta and most of the dried stuff you buy in the supermarket is egg-free. Making fresh pasta is something I have tried 3 times. One time I was with someone else and we just about managed to turn out some nice ravioli. The other two times it was a complete disaster and I’m now quite happy to donate my pasta-maker to charity and buy my pasta when I need it. Though there still are those times when I think of a nice pasta filling combination and wonder “what if…”
The rest of the ingredients are also long-life staples in my house so this recipe is perfect for those busy times when you forget to eat and suddenly realise that you’re starving! The “sauce” can be done easily in the time it takes to cook the linguine though you would need to peel and slice the garlic first as there is a lot of it and if you’re as clumsy as me, this might take a while. This recipe traditionally uses spaghetti but I just think that linguine has a meatier texture that helps this vegan dish feel more satisfying. The sauce is basically extra virgin olive oil that you’re trying to flavour with garlic and dried cilli flakes. You’re not trying to cook the garlic, just flavour the oil so keep the temperature low. Because the end dish is quite oily, and salt doesn’t dissolve in oil, I try to do all the seasoning in the beginning by adding more salt than I normally would to the pasta cooking water. But maybe the first time you try this recipe, season as you normally would. Seasoning at the end is not going to ruin it, you’ll just have crunchy grains of salt which, personally, I don’t like.
- 1 bulb of garlic, peeled and thinly sliced (40g)
- half a tsp chilli flakes
- 150g dried linguine
- 100ml extra virgin olive oil
- Add the dried linguine to a pot of very well salted water and boil until cooked, about 9-11 minutes.
- Add the sliced garlic, chilli and oil to a large frying pan and place over a medium-low heat. Stir and reduce the heat if the garlic starts to sizzle.
- Once the pasta is cooked, strain it and add it to the garlic-chilli oiled turn off the heat.
- Stir to coat the linguine in the oil and taste for seasoning.