Spaghetti With Toasted Breadcrumbs (Print-Friendly Format)
Crunchy golden breadcrumbs and garlic oil blend with al dente spaghetti for simple Italian comfort.
# Ingredients You’ll Need:
→ Pasta & Sauce
01 -
450 g spaghetti
02 -
120 ml olive oil, divided
03 -
4–6 cloves garlic, thinly sliced
04 -
0.5 teaspoon red pepper flakes, or to taste
05 -
15 g fresh parsley, chopped
06 -
50 g Parmesan cheese, finely grated, plus extra for serving
07 -
salt, to taste
08 -
freshly ground black pepper, to taste
→ Crispy Breadcrumbs (Mollica)
09 -
60 g panko breadcrumbs
10 -
30 ml olive oil
11 -
1 small clove garlic, minced (optional)
→ Garnish
12 -
additional Parmesan cheese, as desired
13 -
additional chopped parsley, as desired
14 -
fresh thyme sprigs, a few
# How to Make It:
01 -
Add 30 ml olive oil to a large cold skillet. Set over medium heat and stir in panko breadcrumbs and optional minced garlic. Toast, stirring constantly, for 3 to 5 minutes until deep golden and aromatic. Immediately transfer to a bowl to halt cooking. Season the crumbs with a pinch of salt and black pepper.
02 -
Bring a large pot of water to a rolling boil. Salt generously until the water tastes briny. Add spaghetti and cook until al dente according to package instructions. Before draining, reserve at least 240 ml starchy cooking water.
03 -
Wipe out the breadcrumb skillet. Add 120 ml olive oil and thinly sliced garlic to the cold pan. Set over medium-low heat and gently cook for 3 to 5 minutes, swirling occasionally, until the garlic is pale gold and fragrant but not browned. Stir in red pepper flakes and cook for 30 seconds. Remove from heat to avoid scorching.
04 -
Drain the spaghetti and add directly to the skillet with the garlic oil. Set heat to medium. Add 120 ml reserved pasta water, grated Parmesan, and chopped parsley. Toss vigorously for 1 to 2 minutes until a glossy emulsified sauce coats the pasta. Add more pasta water if needed for looseness.
05 -
Fold half the toasted breadcrumbs into the pasta. Divide among warm bowls. Top with remaining breadcrumbs, extra Parmesan, parsley, freshly ground black pepper, and thyme sprigs. Serve immediately for best texture.
# Extra Tips:
01 -
Use reserved pasta water to emulsify the oil and create a silky sauce that clings to each strand.
02 -
For a strict vegetarian preparation, ensure the cheese is free from animal rennet or substitute with a vegetarian-friendly hard cheese.
03 -
Serve without delay to preserve the crispness of the breadcrumbs.