Spaghetti Aglio e Olio with Garlic and Chili

Why You’ll Love This Recipe

• Silky, glossy sauce made from olive oil and starchy pasta water—never greasy.
• Gently sizzled garlic and a warm hum of red pepper flakes for balanced flavor.
• Golden, olive oil–toasted breadcrumbs add irresistible crunch in every bite.
• Panty-friendly, weeknight-fast, and ready in 30 minutes.

Grocery List

• Produce: Garlic (6 large cloves), flat-leaf parsley (1 small bunch), lemon (optional)
• Dairy: None (cheese is optional and not traditional)
• Pantry: Spaghetti, extra-virgin olive oil, red pepper flakes, bread (for fresh breadcrumbs), kosher salt, fine sea salt, black pepper

Full Ingredients

Pasta and Sauce

• 12 oz (340 g) spaghetti
• 4 qt (3.8 L) water
• 1 tbsp kosher salt (for the pasta water)
• 1/3 cup (80 ml) extra-virgin olive oil
• 6 large garlic cloves (about 25 g), thinly sliced
• 1 tsp red pepper flakes (adjust to taste)
• Fine sea salt and freshly ground black pepper, to taste

Crunchy Breadcrumbs

• 1 cup (50 g) fresh coarse breadcrumbs (from day-old rustic bread)
• 2 tbsp (30 ml) extra-virgin olive oil
• Pinch fine sea salt

Finishing & Garnish

• 1/2 cup (15 g) flat-leaf parsley, finely chopped
• Optional: finely grated lemon zest, to taste

Step-by-Step Instructions

Step 1: Bring the water to a boil

Fill a large pot with 4 qt (3.8 L) water and bring it to a rolling boil. Stir in 1 tbsp kosher salt. Keep the water covered and at a boil so it is ready the moment your garlic oil is fragrant.

Step 2: Make the crunchy breadcrumbs

In a medium skillet, heat 2 tbsp olive oil over medium heat. Add the fresh breadcrumbs and a pinch of salt. Cook, stirring constantly, until the crumbs are deep golden and crisp, 3 to 4 minutes. Transfer to a bowl to cool so they stay crunchy.

Step 3: Gently sizzle the garlic and chile

In a wide 12-inch skillet, add 1/3 cup olive oil, the sliced garlic, and red pepper flakes. Set over medium-low heat and cook, stirring and swirling often, until the garlic turns just pale gold and smells nutty, 3 to 5 minutes. Do not let it brown. If it colors too quickly, pull the pan off the heat to cool slightly. Keep the skillet nearby; you will finish the pasta in this oil.

Step 4: Cook the spaghetti

Add spaghetti to the boiling water and cook until 2 minutes shy of al dente according to package time (usually 7 to 8 minutes). Before draining, scoop out and reserve 1 1/2 cups (360 ml) starchy pasta water.

Step 5: Emulsify the sauce with pasta water

Return the garlic-oil skillet to medium heat. Using tongs, transfer the drained spaghetti directly into the skillet (some water clinging to the noodles is perfect). Add 1/2 cup (120 ml) reserved pasta water. Toss and stir vigorously for 60 to 90 seconds, allowing the starchy water and oil to emulsify into a silky sauce. Add more pasta water, a splash at a time, as needed to keep the pasta glossy and slinky, 1 to 2 minutes total.

Step 6: Finish with parsley and adjust seasoning

Remove from the heat. Fold in the chopped parsley. Taste and season with fine sea salt and black pepper. If you like, brighten with a whisper of lemon zest. The sauce should taste balanced—garlicky, warm from chile, and well seasoned.

Step 7: Plate and add the crunch

Twirl the pasta into warm bowls. Shower each portion generously with the toasted breadcrumbs right before serving so they remain crisp. Serve immediately.

Pro Tips

• Keep the garlic pale gold, not brown. Brown garlic turns bitter—pull the pan off heat if it colors too fast.
• Emulsification is key: vigorous tossing with starchy water creates a glossy, clingy sauce without cream.
• Use fresh breadcrumbs, not pre-dried. The larger, irregular crumbs deliver better crunch and absorb flavor.
• Salt the pasta water properly. Under-salted water leads to bland pasta; aim for water that tastes like the sea.
• Serve immediately and add breadcrumbs at the table to keep them crackly.

Variations

• Anchovy Aglio e Olio: Melt 2 to 3 anchovy fillets in the oil with the garlic for savory depth. Reduce added salt.
• Lemony Version: Add 1 tsp finely grated lemon zest off heat and finish with a squeeze of juice to brighten.
• Gluten-Free: Use gluten-free spaghetti and make crumbs from a gluten-free loaf; toast as directed.

Storage & Make-Ahead

This dish is best right away. You can make the breadcrumbs up to 3 days ahead; cool completely and store in an airtight container at room temperature. If you have leftovers, refrigerate the pasta (without breadcrumbs) up to 2 days. Reheat gently in a skillet with a splash of water and a drizzle of olive oil to re-emulsify; add fresh parsley and crumbs just before serving.

Nutrition (per serving)

Approx. 590 calories; 25 g fat; 74 g carbohydrates; 12 g protein; 3 g fiber; 520 mg sodium. Nutrition will vary based on exact products and salt levels.