Written for one request, published for everyone
Spaghetti Aglio e Olio with Toasted Breadcrumbs
Spaghetti tossed in garlic-chilli olive oil and finished with crisp breadcrumbs and parsley.
- Total
- 20 min
- Hands on
- 18 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 755 kcal
- Protein
- 20 g
- Fat
- 35 g
- Carbs
- 89 g
Method
Step 1 of 9
Bring a large pan of well-salted water to the boil.
Salt
Step 2 of 9
Thinly slice the garlic, finely chop the chilli and roughly chop the parsley.
Garlic
Red chilli
Flat-leaf parsley
Step 3 of 9
Add the spaghetti to the boiling water and cook for 9 minutes until al dente.
Spaghetti
Step 4 of 9
Meanwhile, toast the breadcrumbs in a frying pan with 1 tbsp of the oil until crisp and golden, then tip onto a plate.
Dried breadcrumbs
Olive oil
Step 5 of 9
Warm the remaining oil in the same pan over low heat with the garlic and chilli until fragrant and pale gold.
- Olive oil
- Garlic
- Red chilli
What ‘ready’ looks like Step 6 of 9
Scoop out a mugful of pasta water.
Step 7 of 9
Drain the spaghetti.
- Spaghetti
Step 8 of 9
Toss the spaghetti through the garlic oil with a splash of pasta water until glossy and coated.
- Spaghetti
- Olive oil
What ‘ready’ looks like Step 9 of 9
Stir in the parsley and parmesan, season with salt and pepper, and scatter the breadcrumbs over each plate.
- Flat-leaf parsley
Parmesan- Salt
Black pepper- Dried breadcrumbs
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.