Description
A quick, budget-friendly weeknight dinner featuring spaghetti tossed in garlic-infused olive oil and topped with crispy toasted breadcrumbs. Ready in just 20 minutes with simple pantry staples.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 8 large garlic cloves (minced)
- 1/2 cup extra virgin olive oil (divided)
- 1 cup Panko breadcrumbs
- 1 tsp red pepper flakes
- 1 tsp salt (plus more for pasta water)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Fill a large pot with water and bring to a rolling boil. Add 1 teaspoon of salt and drop in the spaghetti. Cook until al dente, reserving 1/2 cup of starchy pasta water before draining.
- While pasta cooks, heat a small skillet over medium-low heat. Add 1/2 cup olive oil and Panko breadcrumbs. Stir constantly until golden and nutty (3-4 minutes). Remove to a paper towel to drain excess oil.
- In the same skillet, reduce heat to medium-low. Add the remaining 1/2 cup olive oil, minced garlic, and red pepper flakes. Cook gently for 2 minutes until garlic is fragrant and pale yellow, ensuring it does not burn.
- Transfer cooked pasta directly to the skillet with the garlic oil. Add the reserved 1/2 cup pasta water and toss vigorously to emulsify the oil and water into a creamy sauce.
- Toss in the toasted breadcrumbs and parsley. Taste and adjust seasoning with salt or red pepper if needed. Serve immediately.
Notes
Do not burn the garlic; keep heat at medium-low. Toast breadcrumbs separately to maintain crunch. Save pasta water to help emulsify the sauce. This recipe does not freeze well due to texture changes in the oil.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 450
- Sugar: 2
- Sodium: 320
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 3
- Protein: 12
Keywords: pasta aglio e olio, budget dinner, weeknight meals, crispy breadcrumbs, garlic pasta, family meal, quick recipes, vegetarian pasta