Aglio E Olio Spaghetti With Garlic And Olive Oil Recipe

Ingredients for Aglio E Olio Spaghetti With Garlic And Olive Oil

• 8 ounces spaghetti
• 2 tablespoons salt
• 1/4 cup extra virgin olive oil
• Garlic Cloves
• Anchovy Fillets
• Chili
• Lemon, Juice Of
• Soft Breadcrumbs
• 1/4 cup chopped fresh parsley, plus extra for garnish
• Grated Parmesan cheese (about 1/4 cup per serving)

How to Make Aglio E Olio Spaghetti With Garlic And Olive Oil

1. Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 2 tablespoons of salt.
2. Add 8 ounces of spaghetti to the boiling water.
3. Cook spaghetti for 14 minutes, or according to package directions, until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
4. While the spaghetti cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat.
5. Crush 4 cloves garlic, 2 anchovy fillets, and 1/2 a small red chili (optional) in a mortar and pestle (or finely mince).
6. 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.
7. 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.
8. 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.
9. Serve immediately, topped with grated Parmesan cheese (about 1/4 cup per serving) and the remaining chopped parsley.