Quick Crispy Aglio e Olio Recipe with Panko Breadcrumbs and Chili Flakes
A quick and easy aglio e olio pasta with a crunchy twist from toasted panko breadcrumbs and a gentle heat from chili flakes, ready in under 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225 grams) spaghetti
- 1/3 cup (80 ml) extra virgin olive oil
- 4 to 5 large cloves garlic, thinly sliced
- 1 cup (50 grams) panko breadcrumbs
- 1 teaspoon red chili flakes (adjust to taste)
- 2 tablespoons fresh parsley, chopped (optional)
- Salt (for pasta water and seasoning)
- Freshly ground black pepper, to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Add 1 tablespoon of salt (about 17 grams) to the water — it should taste like the sea. Cook 8 ounces (225 grams) of spaghetti until al dente, about 8-9 minutes depending on the brand. Reserve 1/2 cup (120 ml) of pasta water before draining.
- While the pasta cooks, heat 1/3 cup (80 ml) of extra virgin olive oil in a large skillet over medium heat. Add thinly sliced garlic (4-5 cloves) and sauté gently until golden and fragrant, about 2-3 minutes, being careful not to burn the garlic.
- Add 1 cup (50 grams) of panko breadcrumbs to the skillet. Stir frequently and toast until golden brown and crispy, about 3-4 minutes.
- Sprinkle in 1 teaspoon of red chili flakes. Stir for 30 seconds to bloom the spice in the hot oil and breadcrumbs.
- Add the drained spaghetti to the skillet. Toss with the garlic and chili breadcrumb mixture, adding reserved pasta water a little at a time (start with 1/4 cup / 60 ml) to help coat noodles and loosen the mixture. Toss well to combine evenly.
- Season with salt and freshly ground black pepper to taste. Stir in 2 tablespoons of chopped fresh parsley, if using.
- Serve immediately. Top with freshly grated Parmesan cheese if desired.
Notes
Slice garlic thin and cook slowly over medium heat to avoid burning. Toast panko breadcrumbs patiently over moderate heat until golden. Reserve pasta water to create a silky sauce and add as needed. If pasta seems dry, add more pasta water. For gluten-free, substitute gluten-free pasta and breadcrumbs or almond flour. Parmesan cheese is optional and can be replaced with nutritional yeast for a vegan option.
Nutrition
- Serving Size: About 1 cup cooked p
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 2.5
- Carbohydrates: 58
- Fiber: 3
- Protein: 10
Keywords: aglio e olio, quick pasta, panko breadcrumbs, chili flakes, garlic pasta, easy dinner, crispy pasta