Aglio e Olio

If Aglio e Olio is on the menu, I already know what kind of meal we are having. It is one of the great minimalist Italian pastas, built around garlic, olive oil and technique. It is practical enough for a weeknight without tasting like a compromise. It comes together fast enough for nights when time is tight. This is the kind of food that reminds me why I like cooking in the first place. Get a few good things working together, let them taste like themselves, and make enough that somebody can grab seconds without asking. No restaurant perfection required — just good food and people you actually want to eat it with. If you are looking for an approachable pasta recipe to add to the rotation, Aglio e Olio is a good one to keep close.

Pasta

Spaghetti Aglio e Olio

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Spaghetti Aglio e Olio is big on flavor, built for the kind of dinner you’ll want to make again, and right at home in the middle of the table.

Prep 25 minutes mins

Cook 5 minutes mins

Total 30 minutes mins

Makes 4

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Ingredients  

1x2xCustom

For the Breadcrumbs

• ▢ 1.5 TB EVOO
• ▢ 1 garlic clove grated
• ▢ 1/4 cup panko
• ▢ 1 lemon zested
• ▢ Salt and pepper to taste

For the Pasta

• ▢ 1 lb spaghetti
• ▢ 12 large garlic cloves thinly sliced
• ▢ 2 tsp red pepper flakes or as much as you desire
• ▢ Bunch of parsley finely chopped
• ▢ 1/3 to 1/2 cup EVOO

Instructions 

Cook Mode

• Make the breadcrumbs by adding the EVOO and grated garlic to a small skillet over low heat. Once the garlic is slightly sizzling, add the breadcrumbs. Toss consistently until they’re golden brown and crunch. Turn the heat off, add the lemon zest, and season with salt and pepper to taste. Then set aside.
• Bring a pot of salted water to a boil, and add the pasta.
• While the pasta is cooking add the EVOO, sliced garlic, and red pepper flakes to a large skillet. Heat over medium-low to medium heat until the garlic starts sizzling and begins to caramelize.
• About 5 minutes into cooking your pasta, transfer the pasta in the skillet with garlic and oil. Add a ladle of pasta water and continue to toss until the oil and pasta water emulsifies and the pasta is fully cooked. If the sauce begins to tighten/looks to dry, add more pasta water and EVOO as needed.
• Once the pasta is done, turn the heat off and toss in as much parsley as your heart desires. Plate and top with toasted breadcrumbs for some extra crunch!