Quick Aglio e Olio with Toasted Breadcrumbs
Make Quick Aglio e Olio with Toasted Breadcrumbs, an Italian dinner recipe with spaghetti, olive oil, garlic. It has about 20 min, about 480 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Quick Aglio e Olio with Toasted Breadcrumbs is an Italian dinner recipe that takes about 20 min, makes 2 servings, has about 480 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonQuick Aglio e Olio with Toasted Breadcrumbs ingredients
- 8 oz spaghetti
- 1/2 cup olive oil
- 6 cloves garlic
- 1/2 tsp red pepper flakes
- 1/4 cup Panko breadcrumbs
- 1/4 cup fresh parsley
- to taste salt
- to taste black pepper
- for serving (optional) Parmesan cheese
How to make Quick Aglio e Olio with Toasted Breadcrumbs
- Bring a large pot of generously salted water to a rolling boil over high heat. Add the 8 ounces of spaghetti and cook according to package directions until al dente, about 7-9 minutes. Reserve 1 cup of pasta water before draining the pasta.
- While the pasta cooks, heat 1 tablespoon of the olive oil in a small skillet over medium heat. Add 1/4 cup of Panko breadcrumbs and toast, stirring frequently, for 3-5 minutes until golden brown and crispy. Transfer the toasted breadcrumbs to a small bowl and set aside.
- In a large skillet or Dutch oven, heat the remaining 7 tablespoons of olive oil over medium-low heat. Add 6 cloves of thinly sliced garlic and 1/2 teaspoon of red pepper flakes.
- Sauté the garlic for 3-5 minutes, stirring occasionally, until it turns golden and fragrant. Be very careful not to let the garlic brown or burn, as it will become bitter; reduce heat if necessary.
- Add the drained spaghetti directly into the large skillet with the garlic and olive oil mixture. Ensure the heat is off or very low to prevent the garlic from overcooking.
- Ladle in about 1/2 cup of the reserved pasta water. Toss vigorously with tongs for 1-2 minutes, emulsifying the oil and pasta water to create a light, glossy sauce that coats the spaghetti. Add more pasta water, a tablespoon at a time, if the pasta seems too dry.
- Stir in 1/4 cup of finely chopped fresh parsley, tossing again to distribute it evenly throughout the pasta.
- Season with salt and freshly ground black pepper to taste, adjusting for personal preference.
- Divide the pasta among serving plates. Sprinkle generously with the toasted Panko breadcrumbs and optional grated Parmesan cheese before serving immediately for the best texture and flavor.
Quick Aglio e Olio with Toasted Breadcrumbs FAQ
How do I make Quick Aglio e Olio with Toasted Breadcrumbs?
Make Quick Aglio e Olio with Toasted Breadcrumbs by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Quick Aglio e Olio with Toasted Breadcrumbs?
The main ingredients include spaghetti, olive oil, garlic, red pepper flakes, Panko breadcrumbs. The full ingredient list is included on this page.
How long does Quick Aglio e Olio with Toasted Breadcrumbs take?
This recipe takes about 20 min, depending on prep speed and kitchen equipment.
How many calories are in Quick Aglio e Olio with Toasted Breadcrumbs?
Recipe Genius estimates about 480 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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