Spicy Aglio e Olio with Toasted Breadcrumbs
Details
A minimalist masterpiece where garlic and chili ignite a humble pasta dish with dazzling flavor.
Ingredients
Instructions
Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
Prepare the Garlic and Chili Oil
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is fragrant and lightly golden brown. Be careful not to burn the garlic, as it will turn bitter.
Toast the Breadcrumbs
In a separate small skillet, toast the breadcrumbs over medium heat, stirring frequently, until golden brown and crispy. Set aside.
Combine and Finish
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta and immediately add it to the skillet with the garlic and chili oil. Toss well to coat. Add a splash of the reserved pasta water, about 1/4 cup, and continue to toss, allowing the sauce to emulsify and cling to the pasta. If needed, add more pasta water a tablespoon at a time until the pasta is well coated and glossy.
Serve
Stir in the fresh chopped parsley. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished generously with the toasted breadcrumbs.
Optional
For an extra layer of flavor, a sprinkle of grated Pecorino Romano or Parmigiano-Reggiano can be added at the table.
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