Go Back
–+ servings
Aglio e Olio

Spaghetti Aglio e Olio Recipe

Yield: 2 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
A weeknight hero (30 min meal!) made with pasta, breadcrumbs, garlic and Parmesan. Simple, budget-friendly + so good!
4.8 stars (4 ratings)

Ingredients

  • 8 ounces spaghetti
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 cup fresh French style breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cloves garlic, thinly sliced
  • ¼ teaspoon crushed red pepper flakes, optional
  • 1 cup freshly grated Parmesan, divided
  • 2 tablespoons chopped fresh parsley leaves

Equipment

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
  • Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
  • Heat remaining 4 tablespoons olive oil in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes.
  • Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached.
  • Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.