Recipe by Miraklegirl
This great recipe is from David Rocco. It is a very simple and authentically italian way to prepare spaghetti.
Top Review by Ilysse
I make this often. I never add the chilies, my husband wouldn't like it that way. In the summer, when we have fresh tomatoes I'll slice up some and toss them in with the garlic and oil. This is also good with some fresh arugula or spinach tossed in at the last moment.
- 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 See How It's Made
- 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.