- Main
- Italian
- Stovetop
- Kid-friendly
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 lb
spaghetti
salt, to taste
- 1/2 cup
extra-virgin olive oil
2 tbsp in step 2, 6 tbsp in step 4
- 3/4 cup
panko or coarse dry breadcrumbs
- 8 cloves
garlic, thinly sliced
- 3/4 tsp
red chili flakes
- 1/2 cup
flat-leaf parsley, finely chopped
- 1 tbsp
lemon juice
- 1/2 cup
grated Parmesan (optional)
- Vegetarian
Contains milk (grated Parmesan) and wheat (spaghetti).
Whether it’s vegetarian depends on the grated Parmesan: check the label.
Not checked: panko or coarse dry breadcrumbs.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Bring a large pot of water to a boil and salt it well (about 2 tablespoons for a big pot). While it heats, slice the garlic as thinly as you can and chop the parsley.
8 min
- salt
- 8 cloves garlic
- 1/2 cup flat-leaf parsley
- Step 2
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the breadcrumbs and a pinch of salt and stir constantly until golden brown and crisp, 3 to 4 minutes. Tip them onto a plate and wipe out the skillet.
4 min
- 2 tbsp extra-virgin olive oil
- 3/4 cup panko or coarse dry breadcrumbs
- Step 3
Add the spaghetti to the boiling water and cook until just shy of al dente, about 1 minute less than the package says. Before draining, scoop out 1 1/2 cups of the starchy cooking water.
9 min
- 1 lb spaghetti
- Step 4
While the pasta cooks, pour the remaining olive oil into the same skillet and add the sliced garlic. Set over medium-low heat and cook gently, stirring often, until the garlic is pale gold and smells sweet, 4 to 6 minutes. Do not let it brown or it will taste bitter. Stir in the chili flakes and cook 30 seconds more, then turn off the heat.
6 min
- 6 tbsp extra-virgin olive oil
- 8 cloves garlic
- 3/4 tsp red chili flakes
- Step 5
Add the drained spaghetti to the skillet along with 3/4 cup of the pasta water. Turn the heat to medium-high and toss hard with tongs for 1 to 2 minutes, until the liquid thickens into a glossy sauce that clings to the strands. Splash in more pasta water if it looks dry.
2 min
- 1 lb spaghetti
- Step 6
Off the heat, toss in the parsley, lemon juice and the Parmesan if using. Taste and add salt. Serve right away in warm bowls, showered with the toasted breadcrumbs.
2 min
- salt
- 3/4 cup panko or coarse dry breadcrumbs
- 1/2 cup flat-leaf parsley
- 1 tbsp lemon juice
- 1/2 cup grated Parmesan
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026