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A classic Aglio e Olio (garlic and oil) is already vegan. Enhance it with toasted breadcrumbs (pangrattato) for crunch, red pepper flakes for heat, and a mountain of fresh parsley. The Finishing Touches

Most dried pastas—like spaghetti, penne, and rigatoni—are naturally vegan, made simply from durum wheat semolina and water. For a truly elevated experience, look for bronze-die extruded pastas, which have a rougher texture that grips sauce better. If you prefer fresh pasta, you can easily swap the traditional egg for a mixture of "00" flour, water, and a touch of olive oil or turmeric for that classic golden hue. Building the Sauce: Flavor Without the Dairy Vegan_Pasta_Night_A_Modern_Guide_to_Italian-Style_Cookingzip

Start with a sofritto (onion, carrot, celery) sautéed in plenty of olive oil. Add tomato paste and let it caramelize to a deep rust color before adding your crushed tomatoes. A classic Aglio e Olio (garlic and oil) is already vegan