Spaghetti with Garlic & Olive Oil
Submitted by KLN
Twelve cloves of sliced garlic warmed in extra-virgin olive oil with red pepper flakes, a squeeze of lemon, and fresh parsley over spaghetti. Topped with toasted breadcrumbs for crunch. Done in 25 minutes.
YIELD
5 servingsPREP
10 minCOOK
15 minREADY
25 minAglio e olio is the Italian pantry pasta that proves you don’t need much to eat well. Twelve cloves of thinly sliced garlic warm gently in a generous pool of extra-virgin olive oil until just golden at the edges, then red pepper flakes bloom in the heat.
What sets this version apart is a squeeze of fresh lemon right into the hot oil. That bright acidity cuts through the richness and lifts the whole dish. A shower of chopped Italian parsley and a handful of garlicky toasted breadcrumbs on top seal the deal.
Twenty-five minutes. One pot of boiling water. One small skillet. That’s all it takes for a dinner this satisfying.
Pro Tips
- Low heat on the garlic: This is not a dish you rush. Gentle heat coaxes out the garlic’s sweetness. The second it turns dark brown, it’s bitter and you’ll need to start over.
- Lemon goes into hot oil: Squeeze the lemon while the oil is still warm. The sizzle releases the citrus oils and melds the lemon flavor into the sauce.
- Toast your breadcrumbs separately: A quick toss in a small pan with a drizzle of olive oil and a pinch of minced garlic turns ordinary breadcrumbs into a crunchy, savory topping the Italians call “poor man’s Parmesan."
- Reserve pasta water: A splash of starchy water when tossing the pasta helps the oil emulsify and cling instead of pooling at the bottom of the bowl.
Ingredients
Directions
Heat the olive oil gently with the garlic in a small skillet.
When the garlic turns opaque, add the red chile pepper flakes, and the salt.
Squeeze the lemon into the hot oil.
Turn off the heat and let the garlic turn light golden at the edges.
The garlic will continue to cook in the hot oil.
When the oil has cooled somewhat, add the parsley.
Meanwhile, cook the spaghetti in abundant boiling salted water until al dente.
Drain the pasta well in a colander and place in a shallow serving dish.
Pour the warm olive oil with the garlic, chile and parsley over the pasta.
If desired, drizzle more extra-virgin olive oil on top.
Top with a handful of seasoned breadcrumbs.
Drizzle a little olive oil in a pan along with minced garlic.
Toss to coat while adding bread crumbs, salt and pepper.
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