Aglio E Olio - Spaghetti With Garlic and Olive Oil

Aglio E Olio - Spaghetti With Garlic and Olive Oil

Time: 25 mins


  • 200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
  • 2 tablespoons salt
  • 1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
  • 3 large garlic cloves, finely chopped
  • 2 anchovy fillets, finely chopped (or minced)
  • 1/2-3/4 teaspoon minced chili (I use minced chilli from a jar)
  • 1/2 lemon, juice of
  • 1/4 cup soft breadcrumbs (made from fresh bread)
  • 1 bunch parsley, finely chopped (or, better still, run through a food processor)
  • 40 g parmesan cheese, finely grated (or, better still, processed into granules)
  • 1/2 teaspoon salt


  • 1 Bring a large pot of water to the boil.
  • 2 Add 2 tablespoons salt.
  • 3 Add spaghetti.
  • 4 Cook for 14 minutes exactly, then drain.
  • 5 About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
  • 6 Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
  • 7 Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
  • 8 Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
  • 9 With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
  • 10 Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.
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