Ingredients for Aglio E Olio Spaghetti With Garlic And Olive Oil
- 8 ounces spaghetti
- 2 tablespoons + 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 4 cloves garlic
- 2 anchovy fillets
- 1/2 small red chili (optional)
- juice of 1/2 lemon
- 1/4 cup soft breadcrumbs
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/4 cup grated Parmesan cheese (per serving)
- 6 quarts water
- 1/2 cup reserved pasta cooking water
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How to Make Aglio E Olio Spaghetti With Garlic And Olive Oil
- Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 2 tablespoons of salt.
- Add 8 ounces of spaghetti to the boiling water.
- Cook spaghetti for 14 minutes, or according to package directions, until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While the spaghetti cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat.
- Crush 4 cloves garlic, 2 anchovy fillets, and 1/2 a small red chili (optional) in a mortar and pestle (or finely mince).
- Add the garlic, anchovy, and chili mixture to the heated olive oil. Cook for 2-3 minutes, or until the garlic is fragrant and softened but not browned.
- Reduce heat to low. Stir in the juice of 1/2 a lemon, 1/4 cup breadcrumbs, 1/2 teaspoon salt, and 1/4 cup chopped fresh parsley.
- Add the drained spaghetti to the skillet and toss vigorously with tongs to coat evenly in the sauce. Add a little reserved pasta water if needed to create a creamy sauce.
- Serve immediately, topped with grated Parmesan cheese (about 1/4 cup per serving) and the remaining chopped parsley.
Nutrition Information (Approximate per serving)
Sodium
336 g
Sugar
11g
Fat
38g
Carbs
30g
