Spaghetti Aglio e Olio with Toasted Breadcrumbs

Why You’ll Love This Recipe

• Fast, pantry-friendly dinner that tastes restaurant-quality.
• Silky, garlicky oil clings to every strand thanks to pasta water emulsification.
• Bright lemon and fresh parsley keep it light and lively.
• Toasted breadcrumbs add addictive crunch in every bite.

Grocery List

• Produce: 1 lemon, 1 bunch flat-leaf parsley, 1 head garlic
• Dairy: Optional Parmesan or Pecorino Romano (for serving)
• Pantry: Spaghetti, extra-virgin olive oil, panko breadcrumbs, red pepper flakes, kosher salt, fine sea salt, black pepper

Full Ingredients

For the pasta

• 12 oz (340 g) spaghetti
• 4 quarts water
• 2 tbsp kosher salt for the pasta water (Diamond Crystal; use 1 tbsp if using Morton)
• 1/3 cup extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 1/2 to 3/4 tsp red pepper flakes (to taste)
• 1 lemon: finely grated zest + 2 tsp fresh juice
• 1/2 cup flat-leaf parsley, finely chopped
• 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper
• Optional: 1/4 cup finely grated Parmesan or Pecorino Romano, for serving

For the toasted breadcrumbs

• 1 tbsp extra-virgin olive oil
• 1/2 cup panko breadcrumbs
• Pinch fine sea salt

Step-by-Step Instructions

Step 1: Prep the aromatics

Thinly slice the garlic, finely chop the parsley, and zest the lemon (avoid the bitter white pith). Squeeze 2 teaspoons of juice and set aside. Have everything measured and ready; this recipe moves quickly once the pasta is cooking.

Step 2: Boil and cook the spaghetti

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt, then the spaghetti. Stir to separate and cook until just al dente, 8–10 minutes (taste a minute early). Before draining, dip out and reserve 1 cup of the starchy pasta water. Drain the pasta.

Step 3: Toast the breadcrumbs for crunch

While the pasta cooks, heat 1 tablespoon olive oil in a large 12-inch skillet over medium heat. Add the panko and a pinch of fine sea salt. Stir constantly until evenly deep golden and crisp, 3–4 minutes. Transfer immediately to a bowl to keep them crunchy.

Step 4: Gently sizzle the garlic and chili

Wipe out any crumbs from the skillet. Add 1/3 cup olive oil, the sliced garlic, and red pepper flakes. Set the heat to low and let the garlic gently bubble, stirring frequently, until fragrant and pale gold at the edges, 3–5 minutes. Do not let it brown or it will taste bitter. If it colors too fast, pull the pan off the heat to cool slightly.

Step 5: Emulsify the sauce with pasta water

Add the drained pasta and 1/2 cup reserved pasta water to the skillet. Increase heat to medium and toss vigorously with tongs until the oil and water emulsify into a glossy sauce that clings to the noodles, 1–2 minutes. Add more pasta water a tablespoon at a time if the pan looks dry.

Step 6: Finish with lemon, parsley, and crumbs

Turn off the heat. Add the lemon zest, 2 teaspoons lemon juice, parsley, 1/4 teaspoon fine sea salt, and several grinds of black pepper. Toss to combine, taste, and adjust salt, lemon, or chili flakes as you like. Twirl into warm bowls, shower with the toasted breadcrumbs, and drizzle with a thread of olive oil. Optional: sprinkle with a little Parmesan or Pecorino. Serve immediately.

Pro Tips

• Keep the garlic pale gold, not brown, for sweet, mellow flavor.
• Reserve pasta water before draining; it is key to a silky, clingy sauce.
• Use a wide skillet so you can toss and emulsify the sauce efficiently.
• Toast breadcrumbs until deep golden, then remove from the pan right away to stay crisp.
• Warm bowls help keep the sauce glossy and prevent over-thickening at the table.

Variations

• Anchovy and caper: Melt 2–3 anchovy fillets with the garlic and chili; finish with 1 tbsp chopped capers.
• Shrimp aglio e olio: Sear 12 oz peeled shrimp in a little oil (2 minutes per side). Remove, proceed with the garlic-chili oil, then return shrimp when tossing with pasta.
• Gluten-free or whole-wheat: Swap your favorite GF or whole-wheat spaghetti; adjust pasta water as needed to maintain a silky sauce.

Storage & Make-Ahead

Best served immediately. Leftovers keep 1–2 days in an airtight container; store breadcrumbs separately to maintain crunch. Reheat pasta gently in a skillet over medium-low heat with a splash of water and a drizzle of olive oil until loosened and glossy. Breadcrumbs can be re-crisped in a dry skillet over medium heat for 1–2 minutes. Freezing is not recommended.

Nutrition (per serving)

Approximate: 520 calories; 68 g carbohydrates; 22 g fat; 11 g protein; 5 g fiber; 500 mg sodium. Values will vary with brand and optional cheese.