Spaghetti Aglio e Olio with Breadcrumb Topping

A classic Italian dish consisting of spaghetti in olive oil with garlic. Originating from the Abruzzo region of central Italy. This is a truly satisfying dish when you just fancy a big bowl of pasta. The breadcrumb topping adds a crunchy texture which is pleasing to eat.

    

Ingredients

250g Spaghetti

3 Garlic Cloves

4tbsp Olive Oil

Salt & Pepper

Handful of Fresh Parsley

Ingredients for the Breadcrumb Topping

2 Handfuls of Breadcrumbs

1 Minced Garlic Clove

1tbsp Olive Oil

Salt & Pepper

Pinch of Chilli Flakes

Method

Place the breadcrumbs in a small saucepan. Add the minced garlic a pinch of salt and pepper. Along with the olive oil and chilli flakes, place on the heat shaking the saucepan regularly to avoid sticking and burning. Once lightly golden and toasted remove from the heat and allow to cool.

Meanwhile pop the pasta into salted boiling water. Cook until al-dente, drain and set aside. 

Slice the garlic then place in a sauté pan along with the olive oil. Gently heat the oil to avoid burning the garlic. Place the pasta and chopped parsley in the pan tossing to coat the pasta.

Serve with a scattering of the breadcrumbs, parsley and grating of parmesan.