Spaghetti with garlic and olive oil

Spaghetti with Garlic and Olive Oil: Calabrian Breadcrumb Recipe

A classic spaghetti dish in Neapolitan cuisine, simple and easy to prepare with ingredients you probably have on hand. Authentic spaghetti aglio e olio only needs a few things: spaghetti, extra virgin olive oil, garlic, and pepper. It’s a humble dish, but based on high-quality ingredients.

We transformed this recipe into a spicy pasta with a little crunch. The breadcrumb coating fits perfectly into the easy recipe without taking away from its simplicity, while making it deliciously spicy with Calabrian chilies. It’s good for those nights when you want to dress up those silky garlic noodles a bit.

Grab your extra virgin olive oil, a head of garlic, your favorite brand of spaghetti, and plenty of salt (just to salt the pasta water). From there, you’ll need a jar of chopped Calabrian chilies and breadcrumbs. You can also customize the dish with toppings of your choice: fresh parsley, to give it a little more freshness, or grated Parmesan cheese or a squeeze of lemon to cut the heat of the Calabrian chilies, which are no joke! 🙂

Boil the pasta al dente and reserve some water

Add two large tablespoons of salt to the boiling water and cook the pasta al dente (tender, but still a little chewy). Save some of the pasta water before draining the spaghetti, reserving a little more in case you need it later. The water will be slightly brown and cloudy due to the starches in the pasta; this is totally normal; that starchy liquid creates an almost creamy sauce that clings to every noodle.

Toast the breadcrumbs

This is our favorite, super simple yet impressive trick. The truth is, toasting breadcrumbs only takes a few minutes, and blending the chiles makes a huge difference. Simply mix the breadcrumbs and chiles in a pan and stir well to combine. There’s no need to add oil, as breadcrumbs toast best over dry heat, and chiles contain either oil or water.

Whisk the breadcrumbs and pay attention to the color change. It can go from toasted golden to burnt brown quickly, so don’t stray. Keep whisking until the mixture feels dry and looks golden, then remove it. If the mixture still feels lumpy and wet while whisking, wait another minute.

Sauté the garlic slices

Garlic and oil are the most important ingredients, so make sure you use them correctly. There are many ways to make aglio e olio pasta; In this version, the garlic is sliced, not minced, and added to the cold oil as the pan heats. This gives the garlic time to infuse its flavor into the oil while slowly browning around the edges. There should be enough oil to generously fill the bottom of the pan, so if it evaporates during cooking, the heat is too high.

Finishing the Aglio e Olio Sauce

There are different techniques for finishing an aglio e olio sauce. Some cooks mix the toasted garlic and oil with the drained spaghetti, forgoing the pasta water for a strong garlic flavor. In this recipe, the pasta water is reduced with the oil in a sauce that coats the pasta for a silky finish. This also mellows the garlic’s flavor, so it will have a milder, roasted taste.

This is where generously salting your pasta water comes in handy. The reserved, cloudy water will not only help the thin sauce coat the noodles, but it will also flavor the dish. If your water was salty enough, you shouldn’t need to season further; however, if the pasta is still too mushy, you can sprinkle it with salt and pepper or add a grating of Parmesan cheese for a stronger salty flavor.

Serve the aglio e olio with the toasted breadcrumbs

Turn the pasta evenly into serving bowls and sprinkle with breadcrumbs. Start by sprinkling lightly and adjust as needed; you can always add more if it’s not hot enough for you. If you love cheese on your pasta, grate fresh Parmesan or Pecorino Romano on top, luSprinkle with some finely chopped parsley. You can also add an extra drizzle of olive oil, a squeeze of lemon, or a little freshly ground black pepper.

This pasta is delicious when served with green leaf salads or sautéed spinach and is also an excellent accompaniment to crispy chicken or fatty fish like salmon or sardines. Because the sauce is very light, the pasta doesn’t keep well and is best eaten fresh. If you’re saving leftovers, we recommend tossing the pasta with extra oil and garlic in a hot pan to “wake up” the sauce that’s absorbed overnight.

Ingredients

• 1 pound spaghetti
• 2 tablespoons salt
• 1 1/2 cups reserved pasta water
• 1 cup plain breadcrumbs
• 2 tablespoons crushed Calabrian chiles
• 8 large garlic cloves, very thinly sliced
• 3 tablespoons extra virgin olive oil
• Optional toppings: parsley, Parmesan cheese