Pasta Aglio Olio

Ingredients (10)

• ·g dried linguine or spaghetti
• ·ml extra virgin olive oil
• ·cloves garlic cloves
• ·dried chillies
• ·teaspoons sweet chilli flakes
• ·cup chopped parsley
• ·g finely grated parmesan
• ·cloves whole garlic cloves (for breadcrumbs)
• ·of a lemon lemon zest
• ·cup fresh breadcrumbs

1. 1

   In a deep pan or saucepan over low heat, add olive oil, sliced garlic cloves, and dried chilli. Let sizzle slowly for around 5 minutes.

2. 2

   Add ¾ of the parsley and let sizzle for a few minutes until the parsley starts to pop.

3. 3

   In a separate pot, bring water to a boil and salt well. Cook the pasta according to packet instructions until al dente.

4. 4

   Keep adding a bit of pasta water to the pan with the garlic and chilli mixture.

5. 5

   Once the pasta is cooked, add it to the pan along with the remaining chilli flakes and parmesan. Toss through and add more pasta water as needed.

6. 6

   For the optional garlic breadcrumbs, heat whole garlic cloves in oil on medium to high heat for 5 minutes. Add breadcrumbs and lemon zest, cooking until golden brown.

7. 7

   Plate up the pasta, sprinkle the breadcrumbs over the top, and add extra parmesan and parsley to taste.