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Red Lentil Pasta Aglio e Olio (Gluten-Free, Vegan)

Author Samah Dada


  • 1 packet red lentil pasta
  • 1/4 cup olive oil
  • 4 cloves of garlic
  • 4 peperoncini (or dried red chili flakes)
  • 1/2 red onion (optional)
  • Basil
  • Oregano
  • Salt
  • Pepper


  1. Boil pasta until cooked until al dente. You will be sautéing the pasta together with the olive oil and garlic, so al dente is best here. In a shallow pan, heat olive oil and cook garlic until slightly translucent. If using onions (which I recommend!), slice and sauté them with garlic until browned and translucent. Add in peperoncinis or dried red chili flakes, oregano, basil, and cook until infused.

  2. Add al dente pasta to the pan with about 1/4 cup of the pasta liquid. Cook down until pasta has fully absorbed. Season again with more red chili, salt, pepper, and basil. Top with blanched tomatoes, parsley, or avocado.