Vegan Spaghetti alla Poveraccia is a simple spaghetti meal made with a few components. Povera in Italian translates to poor; in this recipe, you will see how tasty food can be prepared using stuff that is present in your house. It is fast, economical, and visually pleasing, but at the same time tasty. The dish is usually prepared with stale bread, garlic, chili, and olive oil, with the crispy aromatic top on the pasta. A nutty flavor and a pleasant crunch are provided by toasted bread crumbs, which obviously substitute for cheese. It works well on hectic weekdays when you don’t want to spend too much time cooking in the kitchen.
STATS
- Diet: Vegan
- Course: Main
- Cuisine: Italian
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serving size: 1 plate
- Yield: 4 servings
- Difficulty: Easy
- Cooking method: Stovetop
EQUIPMENT
- Large pot
- Colander
- Large skillet or pan
- Wooden spoon
- Knife and cutting board
INGREDIENTS
- 12 ounces spaghetti (dry, vegan)
- 1 cup stale bread crumbs, handmade or store-bought
- 3 tablespoons olive oil
- ½ teaspoon red chili flakes
- 3 garlic cloves, minced Salt, to taste
- Fresh parsley, chopped (optional)
- Lemon zest (optional for brightness)
INGREDIENT NOTES
Spaghetti:
- Choose a vegan‑friendly dry spaghetti. You should also order whole wheat or gluten-free pasta. Bread crumbs:
Use day-old bread beaten up into crumbs. They are delicious to toast and give texture.
Olive oil:
- To bring out the taste of the garlic and chilies, use extra-virgin olive oil.
Garlic:
- Fresh garlic is savory, with a spicy taste. Cut it into small pieces so it disperses in the dish.
Flakes chili:
- Add a warm spiciness. Adjust to taste.
Salt:
- Basic seasoning that equalizes flavors. Add to the pasta water and the dish itself.
Parsley:
- Fresh parsley is colorful and fresh. Optional but recommended.
Lemon zest:
- A zesty and citrus lift. Use sparingly for balance.
INSTRUCTIONS
- Bring a large saucepan filled with water that is salted to a boil.
- Cook the pasta until al dente, following the package recommendations.
- While the pasta boils, heat 2 tablespoons of olive oil in a pan over medium heat.
- Add the bread crumbs and toast till crisp and golden in color, stirring often.
- Remove and set aside. In the same skillet, combine the balance of olive oil, garlic, and chili flakes.
- Cook the garlic gradually till fragrant but not burned.
- Drain the pasta and reserve about ½ cup of boiling water.
- In the skillet, combine the spaghetti, garlic, and chilies.
- Toss well to coat. If required, use a tiny amount of cooking water.
- Stir in the toasted breadcrumbs, reserving a small amount for dusting on top.
- Season with salt. If using, season with parsley and lemon zest.
- Serve hot, with additional bread crumbs sprinkled over each plate.
TIPS
- Beware not to burn garlic, it will become bitter.
- Use coarse bread crumbs for a better crunch.
- Save some spaghetti water to help the sauce stick.
- For further variation, add more veggies like spinach or zucchini.
- It is topped with a drizzle of extra olive oil at the end.
STORAGE INFORMATION
Fridge:
- Anything that remains should be kept in an airtight jar in a cold place for just three days. Reheat in a skillet with a splash of water or olive oil.
Freezer:
- Not the best, since pasta and bread crumbs become mushy in texture when frozen.
FAQS
Can I use gluten‑free pasta?
- Yes, gluten-free spaghetti is okay. The package only has to cook.
What happens if I do not have stale bread?
- Toast a fresh bread in slices until it is dry before crumbling it or blending it into crumbs.
Is this dish spicy?
- There is a slight chili flake kick. Cut or omit, in case you think it’s mild.
Can I use protein to make it more bulky?
- Yes, add chickpeas, white beans, or vegan sausage.
NUTRITIONAL INFORMATION (per serving, approx.)
Calories: 310
Protein: 9 g
Carbohydrates: 52 g
Fiber: 4 g
Fat: 9 g
Saturated fat: 1 g
Sodium: 180 mg
