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Spaghetti Aglio Olio

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Spaghetti Aglio Olio
Spaghetti Aglio Olio

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David Rocco

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Yield: 4

Ingredients

  • 1 pound spaghetti (500g)
  • 4 ounces breadcrumbs (100g)
  • 1 bunch (small) Italian parsley, finely chopped
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, diced
  • 3 dried chili peppers, crushed (optional)
  • Salt to season

Directions

  1. Bring salted water to a boil, and cook spaghetti for about 8 minute. Remove just before the al dente stage. Drain but reserve a few ladles of pasta water.
  2. Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
  3. In another pan, heat extra virgin olive oil and combine garlic and chili peppers. Cook for a few minutes or until golden brown. Do not burn the garlic; otherwise it will become bitter.
  4. Add spaghetti to the pan with olive oil and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute or until desired state of al dente.
  5. Mix in toasted breadcrumbs and parsley before serving.
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