The traditional pasta dish called aglio olio (garlic and oil) gets a fresh twist with fresh and dried tomatoes, lots of parsley and a sprinkling of toasted nuts. It’s a perfect summer pasta dish, but ou can enjoy it all year round.
- 1/4 cup crushed walnuts or toasted pine nuts
- 1 pound spaghetti, preferably whole grain, broken in half
- 3 tablespoons extra-virgin olive oil, divided
- 8 cloves garlic, finely minced
- 1 pound ripe, flavorful tomatoes, finely chopped
- 1 small zucchini, finely diced
- 1/3 cup thinly sliced sun-dried tomatoes, to taste
- Thinly sliced fresh basil, as desired
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes to taste
- Raw Vegan Parmesan-Style Cheeze, optional
Toast the walnuts or pine nuts in a small, dry skillet, tossing frequently, until golden. Remove from heat and set aside.
Cook the spaghetti in plenty of rapidly simmering water until al dente. Drain and transfer to a serving bowl.
Meanwhile, heat 1 tablespoon of the olive oil in a medium skillet. Add the garlic and sauté over low heat, stirring frequently, until golden. Add the fresh and dried tomatoes, and the zucchini, and cook for 2 minutes or so, just until the fresh tomatoes soften a bit.
In a large serving bowl, combine the cooked spaghetti with the garlic and tomato mixture, followed by the parsley and basil. Add the toasted nuts and remaining olive oil. Toss together.
Season to taste salt, pepper, and dried hot red pepper flakes. Serve at once, or let stand and serve at room temperature. Pass around the Raw Vegan Parmesan-Style Cheez, if desired.
- Here are more lighter seasonal vegan pasta recipes.