15-Minute Pasta Aglio E Olio With Breadcrumbs
This recipe presses the refresh button on Pasta Aglio E Olio as we know it with the addition of toasted breadcrumbs and fresh lemon!
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Servings: 4 servings
Ingredients
- 1 lb long pasta Spaghetti, angel hair, fettuccine
- 1/2 cup olive oil
- 8 cloves of garlic, thinly sliced Add more if you want more heat
- 1/2 cup toasted breadcrumbs
- 1/4 cup fresh Italian parsley finely chopped
- 1 lemon, zested and juiced
Instructions
TOASTING THE BREADCRUMBS
- Heat a dry pan over medium heat and, when the pan is hot, reduce the heat to medium-low. Add the breadcrumbs to the pan and let them toast, shaking the pan every now and then so they don't burn. When the breadcrumbs start to become aromatic and turn a light golden color, remove them from the heat and set them aside.
PASTA AGLIO E OLIO
- Bring a large pot of water to a boil. Once you have a rolling boil, toss a generous amount of salt into the water. Add the pasta and, going by the instructions on the packaging, cook it to al dente.
- In a large pot or Dutch oven, heat the oil over medium-low heat. When it's hot, add the garlic and chili flakes, giving them a good stir to prevent burning. Stir them often to keep them moving. (Avoid browning thr garlic.)
- When the pasta is ready, reserve 1 cup of the starchy pasta water; drain the rest.
- Transfer the pasta to the garlic and chili oil and, using tongs, toss the pasta thoroughly until it's all covered. Add the pasta water bit by bit to create a sauce out of the oil. This will also help the sauce stick to the noodles.
- Do a taste test with the pasta and, If it seems bland, add a few pinches of salt until you get the flavor going. This is why salting the pasta water enough is so important.
- Stir in the lemon juice, lemon zest, fresh parsley, and a few cracks of black pepper if you wish. Now would also be the time to add parmesan cheese if you're using it.
- Toss well to coat and serve with extra chili flakes for those who like a little extra heat.