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 8 reviews

  • on April 01, 2014

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    I loved it. I have never toasted the bread crumbs and parsley, I will now never make it without toasting them. Easy and delicious!! Thank you David.

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  • on October 20, 2013

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    Excellent week night dinner or even for company with an elaborate salad. I have made it several times now following the recipe exactly. I use pre-seasoned whole wheat breadcrumbs. It is perfect for mixed crowds where some guests cannot handle ethnic foods while others like it spicy.

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  • 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

    people found this review Helpful.
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