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Spaghetti Aglio Olio

Photo: Spaghetti Aglio Olio

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup bread crumbs
  • Small bunch fresh Italian parsley, finely chopped
  • 1 pound spaghetti
  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic, diced
  • 3 dried chili peppers, crushed (optional)
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Directions

Toast the bread crumbs along with the parsley in a dry saucepan until golden brown. Reserve.

Bring salted water to a boil, and cook the spaghetti for about 6 minutes or just until al dente. Drain, but reserve a few ladles of pasta water.

In another pan, while the pasta is cooking, heat the extra-virgin olive oil and combine the garlic and chili peppers over medium heat. Cook for a few minutes, or until the garlic is golden brown. Do not burn the garlic; otherwise it will become bitter.

Add the spaghetti to the pan with the olive oil, and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute, or until the desired state of al dente.

Mix in the toasted bread crumbs and parsley before serving.

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on February 27, 2012

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    a basic staple in our house. in a hurry & out of parsley, i used progresso seasoned breadcrumbs & it was very good

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  • on February 09, 2012

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    I've been eating a version of Spaghetti Aglio Olio since I was a young lad. This is fourth version and it is a keeper. I've never eaten it with bread crumbs and parsely before. It is both different and tasty. I've eaten "plain" with just a bunch of garlic, oil, salt and pepper. Had the basic with less garlic but with parsely and crushed red pepper and plain with anchovies added after adding the oil and garlic to the spaghetti. I will continue to make all three depending on my mood. David's is definitely delicious.

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  • on December 20, 2011

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    Great recipe! I made this as a side to go with shrimp and it turned out perfect. I didn't have parsley, so I just made due without it. Also, I used an old pita for breadcrumbs (processed in the Cuisinart. Great easy dish!

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