Garlic & Red Chili Oil Pasta with Crispy Breadcrumbs
Ingredients
- 1 poundpasta (spaghetti, linguine, or your favorite shape)
- ½ cupolive oil
- 8 clovesgarlic
- ¾ teaspoonred pepper flakes
- 2 ouncescrusty bread
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- 1lemon
- ¼ cupfresh parsley (loosely packed)
- 2 ouncesparmesan cheese
Prep
- 01
Thinly slice 8 garlic cloves.
- 02
Pulse or coarsely grate 2 ounces crusty bread into irregular breadcrumbs, then toast in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden and crispy. Set aside.
- 03
Chop 1/4 cup fresh parsley (loosely packed) and zest 1 lemon. Halve the lemon for juicing later.
- 04
Finely grate or shave 2 ounces parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, warm 1/2 cup olive oil in a large skillet over medium heat. Add sliced garlic and cook for 2–3 minutes, stirring often, until fragrant but not brown.
- 03
Add red pepper flakes to the oil and cook for 30 seconds until the oil becomes deep red and aromatic. Remove from heat.
- 04
Return the skillet to medium-low heat. Add the cooked pasta directly to the oil, tossing to coat every strand. Pour in 1/2 cup reserved pasta water a little at a time, tossing constantly, until the pasta is silky and well-dressed (you may not need all of it).
- 05
Taste and adjust salt and black pepper. Finish with a squeeze of fresh lemon juice.
- 06
Divide among bowls and top with crispy breadcrumbs, a scatter of fresh parsley, and shaved or grated parmesan cheese.
Spice Tips
The recipe as written has a warm, peppy kick. For mild, reduce red pepper flakes to 1/4 teaspoon. For real heat, add 1/2 teaspoon more flakes or a pinch of cayenne. A fresh chili (like a bird's eye or serrano) sliced thin and cooked in the oil adds floral, fruity heat alongside the dried pepper.
This is a showstopper version of aglio e olio. Make sure not to let the garlic brown or it will taste bitter. For a creamier finish, whisk 1 egg yolk into 1/4 cup reserved pasta water and add it slowly while tossing off the heat.