Breadcrumbed! Spaghetti Aglio-e-olio.
Updated: Sep 4, 2020
1/2 packet of a good quality Spaghetti (ready to cook from the market)
3/4 cup Panko Breadcrumbs
3 Tbsp Olive Oil to brown the Panko
1 Tbsp Olive oil for the Garlic
4 Garlic cloves (sliced)
1/2 cup chopped fresh Parsley leaves
1 Tbsp Chilli flakes
Salt and Pepper
1/3 cup of the salty pasta water
2 Tbsp grated Parmesan Cheese for garnish.
Step 1: Boil a handful of spaghetti in a soup stock pot or colander filled with water that has just come to the boil. Add salt to the water to mimic the sea (keep it salty). Gently stir and then leave it to cook. Keep the gas flame to a gentle boil.
Step 2: Take a flat pan, add three tbsp of olive oil. Add panko breadcrumbs and toss it well into the oil. Keep stirring and let it bronze. Add some salt. Once brown, take out and spread it on a paper towel.
Step 3: Add one tbsp of olive oil back to pan and fry the sliced garlic. Chop parsley and some red chilli. Add it to the bronzing garlic. Mix it well and add salt and pepper.
Step 4: Add the al dante pasta (not fully cooked, check by removing one strand from the boiling water and cut it. It should be raw in the center of the spaghetti) from the pot and add it to the parsley-garlic-chilli mixture. Add 1/3 cup of the boiling pasta water to the spaghetti. Step 5: Add the bread crumbs (reserve one spoon as garnish). (optional) Add some chilli flakes, dried parsley and salt to taste. Toss well so that the spaghetti coats all the mixture well. Serve it on a plate, grate parmesan cheese over and indulge.
Omit the Parmesan Cheese to make it a No-Cheese Pasta. Trust me, it will taste as good!
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