This Spaghetti with Breadcrumbs, Garlic, and Olive Oil is a rustic and wonderful take on the classic dish spaghetti aglio e olio, or spaghetti with garlic and oil, from Naples, Italy.
This pasta dish is pure comfort in a bowl and is wonderful served as a simple and romantic dinner for two along with a salad or a vegetable.
What distinguishes this dish from the classic version is the addition of fresh toasted breadcrumbs, which add a rustic twist to the pasta and absorb the flavors from the garlic, olive oil, and red pepper flakes. In addition, this recipe also includes anchovies, which add a unique flavor that is not at all fishy.
Ingredients for This Spaghetti:
Extra Virgin Olive Oil: Use a high quality olive oil that is flavorful.
Crushed Red Pepper Flakes.
Anchovies: Use canned oil-packed anchovies. You can skip this ingredient, but I really loved the umami rich and complex flavor that it added. You could also use anchovy paste if you prefer.
Some of my favorite recipes that include anchovies are pissaladière, pizza alla Siciliana, and chicken caesar salad.
You don't actually know that there are anchovies in the dish. You just know that there is an amazing flavor that you can't quite put your finger on.
Fresh Bread Crumbs: Coarsely ground in a food processor. I used a day old loaf of ciabatta bread, including the crust, which is rustic and mild flavored. I liked leaving some of the bread kind of chunky to absorb more flavor and add more crunch.
Garlic: You will need about six cloves of garlic, finely chopped.
Flat-leafed Parsley: Use fresh parsley.
Salt: You may or may not need to add salt, based on the amount of anchovies you add to the dish.
Pasta: You can use spaghetti, spaghettini, or linguine.
To Make This Spaghetti:
First, prepare the breadcrumbs. Heat the oil and pepper flakes in a large skillet. After about five minutes, add the anchovies and mash them in the oil while cooking. Turn up the heat and add the breadcrumbs. Cook them, stirring, until the crumbs begin to brown.
Next, add the garlic and continue to cook until the breadcrumbs are crispy. Remove the pan from the heat and stir in the parsley. Add salt to taste if needed.
After that, cook the pasta until al dente and then drain it, reserving some of the cooking water. Return the pasta to the pan and stir in half of the breadcrumbs and moisten with some of the cooking water.
Finally, serve, topped with more of the breadcrumbs.
More Ways to Use the Breadcrumbs:
Sprinkle them over soups or salads. They are also tasty sprinkled over pan fried fish, shell fish, or fresh cooked green beans.
Recipe Variations:
I was tempted to add a sprinkling of Parmesan cheese, but I haven't tried it yet. There was something so comforting about the pasta with simply the breadcrumb mixture.
Instead of the crushed red peppers, you could instead use minced fresh red peperoncinis.
You could also finish this spaghetti with a sprinkling of cooked pancetta or bacon.
If you have leftovers, reheat them on the stovetop with a little bit of water and then top them with reserved toasted breadcrumbs.
This week, the From our Dinner Table Group is sharing recipes for date night dinners. This recipe brings to mind the iconic spaghetti scene from Lady and the Tramp, without the meatballs of course.... perfect for a date night.
Date Night Dinners
- Braised Short Ribs from Jen Around the World
- Heart "Beet" Sticks from Magical Ingredients
- Pasta & Saffron Pepper Sauce from A Kitchen Hoor's Adventures
- Pork Tenderloin with Garlic Sauce from Creative Cynchronicity
- Shrimp Bisque from Art of Natural Living
- Spaghetti with Breadcrumbs, Garlic, and Extra-Virgin Olive Oil from Karen's Kitchen Stories
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Spaghetti with Breadcrumbs, Garlic, and Extra-Virgin Olive Oil
This Spaghetti with Breadcrumbs, Garlic, and Olive Oil is a rustic and wonderful take on the classic dish spaghetti aglio e olio, or spaghetti with garlic and oil, from Naples, Italy.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 4 to 6 drained oil-packed anchovy filets (I used 6)
- 1 1/2 cups coarse fresh breadcrumbs, crust included, preferably from a ciabatta loaf, or another lean, Italian-style bread
- 6 peeled garlic cloves, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 3/4 pound dried spaghetti, plus water and salt for boiling
Instructions
- In a 12 inch skillet, heat the olive oil and red peppers over medium low heat. Stir occasionally and cook for five minutes.
- Add the anchovies and mash them with a wooden spoon until the dissolve into the oil. Raise the heat to medium and add the breadcrumbs and cook, stirring, until the breadcrumbs are browned, about 3 minutes. Add the garlic and continue to cook, stirring, about one minute. Remove the pan from the heat.
- Add the parsley and stir. Add salt if necessary.
- Cook the pasta to al dente according to the package directions. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pan over medium low heat and add half of the breadcrumbs. Toss to combine. Add some of the water if necessary and toss. Divide the pasta among plates and top with the rest of the breadcrumbs.
Nutrition Facts
Calories
593Fat (grams)
29 gSat. Fat (grams)
4 gCarbs (grams)
70 gFiber (grams)
3 gNet carbs
67 gSugar (grams)
2 gProtein (grams)
13 gCholesterol (grams)
3 mgRecipe adapted from the Dec/2012 edition of Fine Cooking Magazine.
