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    Quick + Easy: Spaghetti with Garlic Chili Oil, Spinach + Olives

    December 1, 2020 by Suzie J. Leave a Comment

    Jump to Recipe Print Recipe

    Here's a full-flavored, quick + easy weeknight meal: Spaghetti with Garlic Chili Oil, Spinach + Olives. All you need is 20 minutes and 7 ingredients and you're on your way to Italy!

    This is a great go-to meal because it really uses up those pantry staples. AND if you like a spicy pasta, this one is for you! This spaghetti will keep your belly full and your heart warm all winter.

    What you need to make Spaghetti with Garlic Chili Oil:

    1 Pound Spaghetti Or Angel Hair Pasta, dried. Check to see it's vegan. I like to use chickpea pasta for the extra protein.

    3-4 Tbsp Olive Oil or more if needed

    1 -2 Tsp Crushed Red Pepper Chili Flakes more if you like it spicy

    4 -5 Cloves Garlic sliced

    ½ Cup Castelvetrano Olives chopped

    1 -2 Tbsp Fresh Parsley chopped

    2 Cups - Fresh Spinach chopped

    Salt to taste

    Black Pepper to taste

    For the Pasta

    You can really use any pasta you like. I find that noodles work best in this dish, but feel free to use whatever you have on hand.

    What are Castelventano Olives?

    These are my favorite olives! If you haven't tired them, and you are an olive fan, check them out.

    Castelvetrano olives are a Sicilian green olive famous for their green color, irresistible buttery-sweet flavor, and crisp, meaty texture. The mild, buttery flavor makes them sing in almost any recipe.

    Castelvetrano olives are also known as Nocellara de Belice.

    You can certainly use whatever olives you like or have on hand. Castelvetrano just happen to be absolutely delicious in this pasta dish.

    Optional Toppings:

    Toasted breadcrumbs

    Vegan Parmesan

    Toasted Chickpeas (for extra protien)

    Lemon Zest

    Fresh Basil

    Serve this with:

    Mouth- Watering Vegan Caesar Salad

    Spaghetti with Garlic Chili Oil

    Spaghetti with Garlic Chili Oil, Spinach + Olives

    A quick and easy pasta dinner with a kick.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Keyword: Garlic Chili Oil Pasta, No Dairy Pasta Dishes, Spaghetti with Garlic Chili Oil, Vegan Pasta, Vegan Spaghetti
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 859kcal
    Prevent your screen from going dark

    Ingredients

    • 1 Pound Spaghetti Or Angel Hair Pasta, dried. Check to see it's vegan
    • 3-4 tablespoon Olive Oil or more if needed
    • 1 -2 teaspoon Crushed Red Pepper Chili Flakes More if you like it spicy
    • 4 -5 Cloves Garlic Sliced
    • ½ Cup Castelvetrano Olives Chopped
    • 1 -2 tablespoon Fresh Parsley Chopped
    • 2 Cups Fresh Spinach Chopped
    • Salt To taste
    • Black Pepper To taste

    Instructions

    To make the pasta

    • In a large stockpot, bring water to a boil, season the water with salt until it tastes like the sea. Drop in the pasta and cook according to package directions, or until just al dente.
      1 Pound - Spaghetti
      Salt - to taste

    To make the Sauce

    • While the pasta is cooking, in a frying pan, over medium low heat, heat the olive oil with the crushed red pepper and sliced garlic until the garlic is translucent. (about 3 mins) Be sure to swirl the pan to prevent the garlic from sticking and burning. Then turn the heat down to low.
      4 tablespoon - Olive Oil
      1-2 teaspoon - Crushed Red Pepper Chili Flakes
      4 - 5 Cloves - Garlic (sliced)
    • Add olives and parsley to the garlic chili oil. Keep cooking gently over low until the pasta is ready.
      ½ Cup - Castelvetrano Olives (Chopped)
      1 - 2 tablespoon - Parsley (Chopped)
    • Chop spinach and set aside
      2 Cups - Fresh Spinach
    • When the pasta is al dente (cooked with a little bite), reserve ¼ cup of the cooking liquid, and drain the pasta in a colinder. Do not rinse the pasta.
    • Begin to heat the Garlic Chili Sauce up, by turning the heat to medium. Act quickly here, once hot, add the chopped spinach and the reserved cooking liquid and let simmer 1 minute.
      Chopped spinach
      Reserved cooking liquid
    • After 1 minute, add the pasta. Using tongs, mix the pasta with the sauce, making sure to coat each strand. Allow to cook for 1- 2 minutes or until the pasta has fully been coated in the sauce.
    • Top with a little more chopped parsley, serve with love and enjoy! 🙂

    Nutrition

    Serving: 1Serving | Calories: 859kcal | Carbohydrates: 170g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 506mg | Fiber: 8g | Sugar: 6g | Vitamin A: 47IU | Calcium: 54mg | Iron: 3mg
    Tried this recipe?Mention @thevirtualcaterer or tag #thevirtualcaterer. Leave a comment with a rating below to let other readers know how this recipe worked for you!

    Did you make this recipe? I would love to know! Please leave a star rating and comment if you loved this recipe!

    https://www.pinterest.com/thevirtualcaterer/

    This post may contain some affiliate links. If you choose to buy something from that link I may earn a little commission.

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    Nice to meet you!

    I'm Suzie, a former restaurant owner and caterer. A few of my favorite things include: traveling, hiking, enjoying quality time with friends and family, and of course FOOD.

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