Instructions
HOW TO MAKE SPAGHETTI AGLIO E OLIO, IF YOU LIKED IT SAY HELLO
INGREDIENTS:
- 8 ounces spaghetti
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup fresh French style breadcrumbs
- Kosher salt and freshly ground black pepper
- 4 large cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan, divided
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
-
- 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 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.
Ingredients
- 8 ounces spaghetti
- 6 tablespoons extra-virgin olive oil, divided
- 1 cup fresh French style breadcrumbs
- Kosher salt and freshly ground black pepper
- 4 large cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup freshly grated Parmesan, divided
- 2 tablespoons chopped fresh parsley leaves
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