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–+ servings
Spaghetti in 3 bowls, with cherry tomatoes and feta in 3separate bowls, some bread slices and pudding in a dish.
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5 from 4 votes

Spaghetti Aglio E Olio

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: mains
Cuisine: Italian
Servings: 4
Author: Mimi Harrison
Cost: £0.38

Ingredients

  • 400 g spaghetti (£0.28)
  • 5 garlic cloves, thinly sliced (£0.39)
  • Bunch of fresh parsley (£0.55)
  • Juice of 1 lemon, + zest (£0.30)
  • ⅓ baguette, torn into rough croutons

Cupboard Essentials

  • 6 tbsp extra-virgin olive oil
  • Salt
  • ½ tbsp chilli flakes

Instructions

  • Start by adding the extra virgin olive oil into a large/deep frying pan over a low/medium heat. Add the thinly sliced garlic, lemon zest, chilli flakes, salt and pepper. Gently fry (keep that heat low)! continuously stirring.
  • Meanwhile, add the spaghetti to salted boiling water (heavily salted - salty like the sea). Set your timer to 2 minutes, less than the packet time states.
  • Blend the crispy croutons until you achieve a chunky breadcrumb consistency. Toast in a non-stick pan with a little oil to crisp up. Season with salt and transfer into a bowl when golden.
  • Around half way through, transfer two ladles of pasta water into the pan with the garlic and stir to emulsify. When your timer goes off for the pasta, drain the pasta and transfer into the frying pan and reserve the pasta water.
  • Use tongs to combine and stir the parsley and lemon juice into the pan. Loosen with more pasta water and continue to cook until al dente. Transfer to four bowls & top with the crispy breadcrumbs and any reserved parsley. I like adding an extra sprinkle of chilli flakes too.