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Spicy Aglio e Olio

A twist on a classic Aglio e Olio.
Course Dinner, Lunch
Cuisine Italian
Keyword 20 Minute Meal, Pasta, Spicy
Prep Time 5 minutes
Cook Time 20 minutes
Servings 3 people

Ingredients

Spicy Garlic & Olive Oil Sauce

  • 1/2 lb pasta spaghetti
  • 1/3 cup olive oil extra virgin
  • 1 tbsp red chili flakes if sensitive to spice start with 2 tsp
  • 8 cloves garlic minced
  • 6 anchovy filets minced
  • 1/3 cup pasta water reserve 1/2
  • 2 tbsp parsely finely chopped

Crispy Parm Breadcrumbs

  • 1/2 cup panko unseasoned
  • 1/2 cup Parmesan cheese or pecorino romano
  • 1 tsp olive oil
  • 1/4 tsp salt

Instructions

Crispy Parm Breadcrumbs

  • In a small frying pan over low-medium heat add olive oil. Once heated up add breadcrumbs and toss in olive oil. Toast until golden brown (but not burnt!) tossing or mixing every few seconds. approx 5-7 minutes.
  • Add salt. Remove from the heat and add the cheese in 2 parts, stiring each time to incorporate the cheese into the breadcrumbs without clumping, or burning. Place on the side for later use.

Spicy Aglio e Olio

  • Prepare pasta as per packaging in salty water. Reserve 1/2 cup of pasta water before draining. Drain pasta and place on the side.
  • In a pot over low heat add olive oil. Once heated up add chili flakes and stir. Cook flakes for 3 minutes.
  • Add garlic, and cook for 5 minutes. Garlic should not get brown or burn. If either begins to happen lower the heat.
  • Add chopped anchovies and cook for another 2-3 minutes.
  • Add pasta water starting with 1/3 of a cup. Stir to incorporate the spicy garlic oil and pasta water.
  • Add pasta and parsley and toss. If pasta is a little dry add the remaining pasta water. Serve and top with crispy breadcrumbs. Enjoy!

Notes

  • There is no instruction to add salt to the pasta. This dish gets its salt from the anchovies, salty pasta water, and bread crumbs.