Spaghetti Aglio Olio (Spaghetti With Garlic and Oil)
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb spaghetti
- 4 ounces breadcrumbs
- 1 bunch Italian parsley, finely chopped
- 1⁄2 cup extra virgin olive oil
- 3 garlic cloves, diced
- 3 dried chilies, crushed (optional)
- salt, to season
directions
- Bring salted water to a boil, and cook spaghetti for about 8 minute.
- Remove just before the al dente stage.
- Drain but reserve a few ladles of pasta water.
- Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
- In another pan, heat extra virgin olive oil and combine garlic and chili peppers.
- Cook for a few minutes or until golden brown.
- Do not burn the garlic; otherwise it will become bitter.
- Add spaghetti to the pan with olive oil and mix well.
- To prevent dryness, ladle some pasta water to the pasta.
- Cook for another minute or until desired state of al dente.
- Mix in toasted breadcrumbs and parsley before serving.
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Reviews
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I left out the breadcrumbs on this one but other than that made as directed and it was so simple to prepare. I only used a sprinkling of chili peppers, as we don't like anything too hot. Using a ladle full of pasta water did help with keeping the pasta nice and moist along with the oil. We loved this and will use again. Next time I may add in some zucchini, yellow squash, green and red peppers and string beans for a veggie dish.
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Outstanding. For a lower calorie option, try eliminating the bread crumbs altogether, and using 3/4 pound of spaghetti. We also substituted sun dried tomatoes for the chilies. This fed 5 of us, even though we didn't have a side dish. Wonderful flavor, and not dry at all. You can also put a tablespoon of grated Parmesan cheese on top of each serving, but the recipe is so flavorful the Parmesan really isn't needed. Even with Parmesan cheese, a serving of 1 1/2 cup of cooked and prepared spaghetti comes out to less than 400 calories per person.
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Tweaks
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Outstanding. For a lower calorie option, try eliminating the bread crumbs altogether, and using 3/4 pound of spaghetti. We also substituted sun dried tomatoes for the chilies. This fed 5 of us, even though we didn't have a side dish. Wonderful flavor, and not dry at all. You can also put a tablespoon of grated Parmesan cheese on top of each serving, but the recipe is so flavorful the Parmesan really isn't needed. Even with Parmesan cheese, a serving of 1 1/2 cup of cooked and prepared spaghetti comes out to less than 400 calories per person.
RECIPE SUBMITTED BY
Miraklegirl
Toronto, Ontario
I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.