Servings:4

This is a twist on spaghetti aglio e olio, a traditional Italian pasta dish featuring garlic, olive oil, and chile. The fresh breadcrumbs soak up the spicy oil and garlic in a most delicious way. Be sure to brown the breadcrumbs well, or they’ll be soggy in the finished dish. Ciabatta breadcrumbs are best for this dish, but you can use any mild-flavored bread; leave the crusts on for the best texture. The anchovies are optional, but they bring complexity to the dish without making it taste overtly fishy.

亚搏手机版官方

Kosher salt
1/2杯最佳质量优质橄榄油
捏碎红辣椒片
4 drained oil-packed anchovy fillets (optional)
1-1/2 cups coarse fresh breadcrumbs (with crust), preferably from a ciabatta loaf
6 medium cloves garlic, finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
3/4 lb. dried spaghetti, spaghettini, or linguine

Calories (kcal) : 710
Fat Calories (kcal): 300
Fat (g): 34
饱和脂肪（G）：5
Polyunsaturated Fat (g): 5
单不饱和脂肪（G）：22
Cholesterol (mg): 40
Sodium (mg): 2010
碳水化合物（G）：73
Fiber (g): 4
蛋白质（G）：27

准备

Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, heat the oil and red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spatula, until the pepper flakes are sizzling, about 5 minutes. Add the anchovies, if using, and mash them with the spatula until they begin to dissolve. Raise the heat to medium, add the breadcrumbs, and cook, stirring often, until the crumbs are deep golden, about 3 minutes. Add the garlic and cook, stirring, until the breadcrumbs are crisp and brown, about 1 minute. Remove from the heat, stir in the parsley, and season with salt to taste (if using anchovies, you may not need extra salt).
根据包装方向在沸水中煮意大利面，直到Al Dente。保留1/2杯烹饪水，然后排干意大利面。立即将面食用中低温返回到锅中，加入一半的面包屑混合物，然后折腾以结合。如有必要，请加入一些预留的烹饪水以潮湿。调味盐。撒上剩下的面包屑。

（4个评分） Read Reviews

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Reviews (4 reviews)

妈妈|12/12/2015

Excellent. Easy. Served with peas with bacon and shallot vinaigrette. Just used little pasta water and it was not too dry. My 4 yo twins and 5 yo loved it!
user-3309103|04/05/2014

Don't let the simplicity of this recipe fool you. It is fantastic. The anchovies are NOT optional. You can use anchovy paste from a tube if you want to simplify, but do add them. You will never taste them, but you WILL miss them, if left out. It is kind of messy on the stovetop, but well worth the clean up. My hubby likes this one so much he volunteers to do the clean up. It is great as a side dish or for meatless Mondays. And do make your own crumbs. With a food processor, nothing could be simpler. I keep a ziplock bag of them in the freezer, and add to it whenever I have extra or stale bread. Follow this recipe as written, including using a good quality olive oil, and YOU will have your own devoted followers.
chefjeff|11/28/2012

从这种谦虚的成分来看，质地的对比度亚搏手机版官方令人满意。感谢上帝为意大利！我的镊子并不是戏剧性的，尽管我的重量/测量值略微“圆形”。我使用了1/4茶匙。胡椒粉，24克。切碎的大蒜和.8盎司。wt。an鱼。在食谱的正文中，建议您将其深褐色，并在食谱的标题中提到。这是在准备盘子时强调这一组件的明智之举。 It makes all the difference in the world. And as for the Anchovy being optional, well, not in our family....it's the Italian version of Umami!!! Truly a stunning pasta entree.
ephieair|11/21/2012

We make this recipe without breadcrumbs and it's much tastier. It seemed as though the breadcrumbs absorbed all the flavor.