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Aglio e Olio Pasta with Crispy Garlic Breadcrumbs
A super cheap and cheerful dish, serving ultimate pasta-fuelled comfort!
Method
- Get your spaghetti into generously salted boiling water. Cook until just al dente (2-3 mins less than it says on the packet).
- Whilst the pasta is cooking, heat the extra virgin olive oil in a frying pan over a medium heat. Fry off the garlic and chilli flakes.
- Once the garlic is just starting to brown, add a ladle-full of pasta water and bubble away. This will stop the garlic from burning and also start to create an emulsion.
- Heat the olive oil in another pan, and fry off the garlic paste for a few mins. Then add the bread crumbs and stir to coat in the garlicy oil. Keep tossing the breadcrumbs to make sure they don’t burn. They’ll turn a lovely golden brown after 5 mins or so.
- When your pasta is done, add it to the frying pan (don’t chuck the pasta water!). Toss constantly over the heat with some tongs, for 2-3 mins until the pasta is cooked through. Keep adding bits of pasta water if it looks like it’s getting too dry.
- Right at the end, toss through the parsley.
