Spaghetti with Garlic & Olive Oil
Yield
5 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil, extra-virgin
|
|
| 12 | cloves |
garlic
thinly sliced |
|
| ½ | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
salt
|
|
| ½ | each |
lemon
|
|
| 1 | bunch |
italian parsley
chopped |
|
| 1 | pound |
spaghetti
|
|
| 1 | x |
seasoned dry bread crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil, extra-virgin
|
|
| 12 | cloves |
garlic
thinly sliced |
|
| 2.5 | ml |
red pepper flakes
|
|
| 2.5 | ml |
salt
|
|
| 0.5 | each |
lemon
|
|
| 1 | bunch |
italian parsley
chopped |
|
| 453.6 | g |
spaghetti
|
|
| 1 | x |
seasoned dry bread crumbs
|
*
|
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.
