Aglio E Olio - Spaghetti With Garlic and Olive Oil

Recipe by Kookaburra
READY IN: 25mins


  • 200
    g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
  • 2
    tablespoons salt
  • 14
    cup olive oil (extra virgin or a lighter olive oil if you prefer)
  • 3
    large garlic cloves, finely chopped
  • 2
    anchovy fillets, finely chopped (or minced)
  • 12 - 34
    teaspoon minced chili (I use minced chilli from a jar)
  • 12
    lemon, juice of
  • 14
    cup soft breadcrumbs (made from fresh bread)
  • 1
    bunch parsley, finely chopped (or, better still, run through a food processor)
  • 40
    g parmesan cheese, finely grated (or, better still, processed into granules)
  • 12
    teaspoon salt


  • Bring a large pot of water to the boil.
  • Add 2 tablespoons salt.
  • Add spaghetti.
  • Cook for 14 minutes exactly, then drain.
  • About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
  • Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
  • Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
  • Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
  • With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
  • Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.