Spaghetti Aglio E Olio


This is the recipe that gets made the most often in my house I would say. My picky son loves pasta, but all he wants is spaghetti, olive oil, a bit of garlic and Parmesan cheese. After I serve him I add a few more things for my husband and I. You can use any sort of meat you like, but I always serve it this way and it’s perfect. Every week I buy freshly grated Parmesan cheese from the cheese counter, we go through a lot. Actually now that I think about it we go through a lot of pasta and olive oil as well since my son wants it so much. Spaghetti Aglio E Olio is a very traditional Italian dish and I can see why, it’s delicious.

1 pound thin spaghetti noodles
2 teaspoons salt
1/3 cup olive oil
3 garlic cloves, diced
1/2 cup chopped cilantro
2 tomatoes, diced
1 cup freshly grated Parmesan cheese, plus extra for serving
4 ounces breadcrumbs

1. Bring a large pot of water to a boil. Add salt and the pasta and cook according to the directions on the package. Set aside 1 cup of the pasta cooking water before you drain the pasta.

2. Toast breadcrumbs along with cilantro in a dry saucepan until golden brown. In another pan, heat olive oil and garlic. Cook for a few minutes or until golden. Do not burn the garlic! Add tomatoes and Parmesan cheese.

3. Add spaghetti to the pan with olive oil and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute or until desired state of al dente. Mix in toasted breadcrumbs and cilantro before serving.

Yields: 4 servings

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