Garlic Oil Pasta with Crispy Breadcrumbs
Ingredients
- 1 poundpasta
- ½ cupolive oil
- 6 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 slicesbread
- ½ cupparmesan cheese
- ¼ cupfresh parsley
Prep
- 01
Mince 6 garlic cloves.
- 02
Pulse 2 bread slices in a food processor until coarse crumbs form. Toast in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and crispy. Set aside.
- 03
Chop 1/4 cup fresh parsley leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente (about 1 minute under package time). Reserve 1 cup pasta water before draining.
- 02
In the same pot, warm 1/2 cup olive oil over medium heat. Add 6 minced garlic cloves and 1/4 teaspoon red pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until fragrant but not browned.
- 03
Return drained pasta to the pot with the garlic oil. Toss well, adding pasta water a few tablespoons at a time until the pasta is silky and coats evenly (you may not need all of it). Season with salt and black pepper to taste.
- 04
Divide pasta among bowls. Top each portion with crispy breadcrumbs (from prep), a generous pinch of parmesan, and fresh parsley.
Spice Tips
Adjust heat by varying the red pepper flakes: use a pinch for mild warmth, 1/2 teaspoon for a spicy kick. A squeeze of lemon juice or a dash of white wine vinegar brightens the finish. Stir in anchovy paste (1 teaspoon) for umami depth.
This is aglio e olio stripped to its essence—perfect for a bare pantry. Stir in a handful of fresh spinach or a can of white beans in the final step for extra substance.