Recipe courtesy of David Rocco

Spaghetti Aglio Olio

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe


1/2 cup bread crumbs

Small bunch fresh Italian parsley, finely chopped

1 pound spaghetti

1/2 cup extra-virgin olive oil

3 cloves garlic, diced

3 dried chili peppers, crushed (optional)


  1. Toast the bread crumbs along with the parsley in a dry saucepan until golden brown. Reserve.
  2. Bring salted water to a boil, and cook the spaghetti for about 6 minutes or just until al dente. Drain, but reserve a few ladles of pasta water.
  3. In another pan, while the pasta is cooking, heat the extra-virgin olive oil and combine the garlic and chili peppers over medium heat. Cook for a few minutes, or until the garlic is golden brown. Do not burn the garlic; otherwise it will become bitter.
  4. Add the spaghetti to the pan with the olive oil, and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute, or until the desired state of al dente.
  5. Mix in the toasted bread crumbs and parsley before serving.

Spaghetti Aglio E Olio

Spaghetti with Oil and Garlic (Aglio Et Olio)

Spaghetti Aglio e Olio

Spaghetti and Broccoli Aglio Olio

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Penne Aglio-olio-Anything

Spaghettini with Garlic and Oil: Spaghettini Aglio e Olio