Spaghetti Aglio e Olio

Contents

Spaghetti Aglio e Olio
Featured Comment
REASONS TO MAKE SPAGHETTI ALGIO E OLIO
WHAT IS AGLIO E OLIO
TIPS AND TRICKS FOR SUCCESS
OLIVE OIL VS. EXTRA VIRGIN OLIVE OIL
Olive oil
Extra virgin olive oil
WHAT TO SERVE WITH SPAGHETTI AGLIO E OLIO
TOOLS FOR THIS RECIPE
SPAGHETTI AGLIO E OLIO: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Equipment
Instructions

A weeknight hero (30 min meal!) made with pasta, breadcrumbs, garlic and Parmesan. Simple, budget-friendly + so good!

Featured Comment

I used panko crumbs, roasted garlic, and a Tuscan herb blend in mine. It turned out so delicious! I loved the flavor and crunch, and it was so simple. Great recipe!!

Susan

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REASONS TO MAKE SPAGHETTI ALGIO E OLIO

Weeknight superhero yet fancy enough for company or date night
Requires only a handful of easy-to-find pantry ingredients
Simple yet so flavorful, and a crowd-favorite even with the littles

WHAT IS AGLIO E OLIO

Algio e olio translates to garlic and oil. It is a classic Italian pasta dish originating from Naples, Italy, made with pantry staples such as spaghetti, garlic, olive oil, salt and pepper.

TIPS AND TRICKS FOR SUCCESS

Salt the pasta water. Salting the pasta water will season the pasta from the inside out, allowing the pasta to absorb the salt while cooking. The general rule of thumb is to use at least 1 1/2 tablespoons of salt per pound of pasta.
Use good quality extra virgin olive oil. With its short ingredient list of mainly olive oil and garlic, good quality extra virgin olive oil is best. Poor quality olive oil can yield bland aglio e olio.
Avoid browning the garlic too much. The key is a perfect golden brown. Burning the garlic can result in bitter flavors.
Add a kick of heat. Crushed red pepper flakes will add a depth of flavor and a little bit of subtle heat to your pasta.
Freshly grated cheese goes a long way. Always add your cheese, a handful at a time, to avoid clumping.
Add a touch of butter. Stir in 1 tablespoon butter to the pasta for added richness.
Add garnishes. Garnishes are always optional but a fresh sprinkle of parsley or some Parmesan will certainly take your pasta to the next level, adding more flavor, texture and contrast.
Mix it up. Add your favorite protein (chicken or shrimp), vegetables (mushrooms, broccoli or onion), or fresh herbs such as basil.

OLIVE OIL VS. EXTRA VIRGIN OLIVE OIL

Olive oil

Much less expensive than extra virgin olive oil, olive oil is made from a blend of pure, cold-pressed olives and processed oils (oils that have been treated with chemicals or heat). Olive oil will have a milder, more neutral taste.

Extra virgin olive oil

Extra virgin olive oil is unrefined (not exposed to chemical or heat treatment), and is the least processed form of olive oil. With more olive taste, this is the highest grade of olive oil.

WHAT TO SERVE WITH SPAGHETTI AGLIO E OLIO

Easy Garlic Parmesan Knots
No Knead Rosemary Bread
Italian Chopped Salad
Best Chicken Caesar Salad with Homemade Croutons
Garlic Parmesan Roasted Broccoli

TOOLS FOR THIS RECIPE

Large cast iron skillet

SPAGHETTI AGLIO E OLIO: FREQUENTLY ASKED QUESTIONS

Can I use a different kind of pasta?

Linguine or fettuccine are both great alternatives.

What are French style breadcrumbs?

French style breadcrumbs are breadcrumbs made from crusty French bread, yielding a high crust-to-crumb ratio.

Why is my cheese clumping?

Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is best, adding a handful at a time for a smooth consistency.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 2-3 days, adding a splash of water as needed when reheating.

Recipe

Yield: 2 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

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

Cast Iron Skillet

Instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
2. 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.
3. 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.
4. 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.
5. Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.