Elegant Grilled Vegetable Olive Oil Pasta
Flavorful & Healthy Grilled Vegetable Aglio e Olio Pasta Recipe
Introducing a recipe for a light and clean-tasting Aglio e Olio-style pasta, elevated with a generous medley of colorful grilled vegetables. This dish offers a delightful balance of aromatic garlic, a hint of spice from chili peppers, and the natural sweetness of the vegetables, making it a truly appetizing and satisfying meal.
Pasta Ingredients- 1/2 eggplant, sliced into 0.5cm thick rounds
- 1 king oyster mushroom, sliced into 0.5cm thick rounds
- 1/2 green bell pepper, sliced into 0.5cm thick strips
- 1 generous handful of garlic cloves, thinly sliced
- 2 Korean green chili peppers, thinly sliced diagonally (adjust to spice preference)
- 2 servings of spaghetti
Seasoning & Aromatics- Generous amount of olive oil
- A pinch of dried basil (adjust to taste)
- Salt to taste
- Freshly ground black pepper to taste
- Herb seasoning (your favorite blend, e.g., rosemary, thyme)
- Generous amount of olive oil
- A pinch of dried basil (adjust to taste)
- Salt to taste
- Freshly ground black pepper to taste
- Herb seasoning (your favorite blend, e.g., rosemary, thyme)
Cooking Instructions
Step 1
First, prepare the vegetables for your pasta. Slice the eggplant, king oyster mushroom, and green bell pepper into uniform, approximately 0.5cm thick pieces. Thinly slice the garlic cloves and diagonally slice the Korean green chili peppers for a touch of heat. Uniform slicing ensures even cooking and an appealing presentation.
Step 2
Bring a large pot of water to a rolling boil. Add about 1 tablespoon of salt and cook the spaghetti for 6 minutes. Aim for an ‘al dente’ texture for the best bite. Before draining, reserve about 1 cup (approx. 200ml) of the starchy pasta water. This liquid gold will be crucial for emulsifying the sauce later.
Step 3
Heat a grill pan or a regular frying pan over medium heat. Arrange the prepared vegetables (eggplant, mushrooms, bell pepper) and sprinkle them generously with your chosen herb seasoning. Grill both sides until they develop beautiful char marks and are tender-crisp. This grilling process caramelizes the vegetables’ natural sugars, intensifying their flavor and adding a wonderful smoky note.
Step 4
In the same pan (or a clean one if preferred), add a generous amount of olive oil over low heat. Add the thinly sliced garlic and diagonally sliced chili peppers. Gently sauté them, ensuring the garlic doesn’t burn, until it becomes fragrant and translucent. This slow sauté allows the garlic’s essence to infuse deeply into the olive oil, forming the flavor base of your pasta.
Step 5
Once the garlic is fragrant and translucent, add the cooked spaghetti to the pan. Pour in about 3 tablespoons of the reserved pasta water. Toss everything together vigorously, allowing the pasta water to emulsify with the olive oil, creating a light, glossy sauce that coats the noodles. Season with salt, freshly ground black pepper, and dried basil to your liking. Taste and adjust seasoning as needed.
Step 6
Finally, add the grilled vegetables back into the pan with the pasta. Gently toss everything together for about 30 seconds to a minute, just until the vegetables are heated through and well combined with the pasta and sauce. Be careful not to overcook at this stage, as you want to maintain the vegetables’ texture.
Step 7
Serve the pasta immediately on a beautiful plate. Artfully arrange the grilled vegetables on top. Your elegant and healthy grilled vegetable olive oil pasta is now ready to be enjoyed! Savor the clean, satisfying flavors of this vibrant dish.
