Easy pantry staple Aglio Olio e Pepperoncino aka Garlic Olive Oil Chili Pasta is a weeknight time saver and secret weapon Wednesday night dinner!
We add a garlicky bread crumb, Parmesan cheese, spinach and cherry tomatoes which are not part of the original recipe but still yummy.
Cook 1 lb. your fave dried spaghetti to al denté (we ❤ Rummo from Italy). Drain but don't rinse that pasta and reserve some of that pasta water for the sauce.
Meanwhile in a large skillet over medium heat warm 1/4 cup extra virgin olive oil then add 1 clove minced garlic and a good pinch of chilli flakes. Cook until fragrant then add in 2/3 cup dried bread crumbs (we love using Panko) and continue to cook until golden brown. Reserve.
In the same skillet add another 1/4 cup extra virgin olive oil and add 2 cloves garlic thinly sliced. Sauté a minute until fragrant. Be careful not to over cook the garlic. Add another pinch of red chilli flakes and sauté another minute. Add back the cooked pasta, about a cup of cherry tomatoes cut in half and a few big handfuls of baby spinach. Stir to combine and heat until spinach wilts. Add some of the reserved pasta water and about a half tsp of kosher salt. You want to add enough pasta water back so it coats the pasta (a few tbsp or so). Check seasoning.
Dump the entire pan into a large serving bowl. Top with the garlicky toasted bread crumbs, as much fresh grated Parmesan and chopped flat leaf parsley as you like.
Allow each person to add more toppings.
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