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Spaghetti Aglio e Olio Recipe

A weeknight hero (30 min meal!) made with pasta, breadcrumbs, garlic and Parmesan. Simple, budget-friendly + so good!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 8 ounces Spaghetti
  • 6 tablespoons extra-virgin olive oil divided
  • 1 cup fresh French style breadcrumbs
  • Kosher salt and freshly ground black pepper to taste
  • 4 cloves garlic thinly sliced
  • ¼ teaspoon crushed red pepper flakes optional
  • 1 cup freshly grated parmesan divided
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
  2. Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
  3. Heat remaining 4 tablespoons olive oil in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes.
  4. Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached.
  5. Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.