Pasta Aglio Olio
- 1/2 cups Italian Bread Crumbs
- 1/2 cups Fresh Italian Parsley, Chopped, Plus Additional For Garnish
- 1 pound Angel Hair Pasta (Or Spaghetti, Fettuccine, Etc.)
- 1/2 cups Extra Virgin Olive Oil
- 4 cloves Garlic, Sliced Thin
- 3 Dried Chilies, Crushed (optional)
- Toss breadcrumbs and parsley in a small, dry saucepan.
- Toast over medium-low heat until breadcrumbs are golden brown.
- Stir frequently to prevent burning.
- Always keep a close eye on the breadcrumbs because once they start to brown, they brown very quickly.
- Set aside.
- Bring salted water to a boil and add pasta.
- Boil for approximately 4 minutes or until almost al dente (refer to package for timingdifferent noodles vary in cooking time).
- Drain pasta but make sure to reserve a ladleful or two of pasta water.
- In another pan, while pasta is cooking, heat oil on medium heat.
- Add garlic and chill flakes.
- Simmer until garlic is fragrant and slightly golden.
- Dont brown the garlic, or youll get a bitter flavor.
- Add pasta to the oil, garlic, and chill flakes.
- Add reserved pasta water.
- Toss to coat.
- Cook for another minute or so.
- Before serving, add breadcrumbs and parsley, and toss to coat.
- Garnish with fresh parsley (optional).
italian bread, fresh italian parsley, pasta, olive oil, garlic, chilies
Taken from tastykitchen.com/recipes/main-courses/pasta-aglio-olio/ (may not work)