Spaghetti Aglio e Olio is based on 5 components:

1. Spaghetti
2. Olive oil
3. Garlic
4. Chili
5. Herbs

Of course, you may add some more ingredients to spice this vegan dish up. There are other non-vegan versions out there like gambas, strips of beef fillet or else, but this is off-topic for this blog.

As a natural born Italian, I prefer a big portion of spaghetti. So this recipe is for one hungry person or a spaghetti addict or 2 normal portions.

• 150 g gram spaghetti - I prefer spelt to classic wheat spaghetti
• 4 tablespoons good quality olive oil - 2 for frying the garlic, etc. and 2 before serving. For these 2 last spoons I like some black truffle oil for special occassion.
• 2 cloves of garlic
• 1 habanero, because I like it really hot!
• I prefer a handful of coriander to the classic parsley. A mix of several herbs is great, too.
• Additionally, I like some black olives with my Spaghetti Ugly Olli
• 1 pinch of salt to taste

• Heat a big pot of water on full heat
• Put your spaghetti ready
• Cut the garlic into thin slices
• Plug the coriander leaves
• Put on some latex gloves
• Cut the seeds out of the habanero and cut the habanero into thin rings
• Heat the first half of the olive oil in a pan on low heat
• When the water in the pot is boiling, put the spaghetti in and stir on regular basis. cook for 7 minutes.
• When the spaghetti are boiling, put the garlic into the pan...maybe the olives, too.
• 2 minutes before the spaghetti are ready, add the chilis into the pan and stir briefly
• After the 7 minutes are over, check if the spaghetti are al dente, then strain the noodles and put them immediately into the pan to bring some of the cooking water in.
• Add a pinch of salt and stir everything well for not longer than a minute
• Serve and pour some olive oil / truffle oil over the spaghetti
• Spread the fresh herbs over the spaghetti
• You may add some vegan grated cheese on top to taste
• Enjoy!