Spaghetti Aglio, Olio e Pomodorini with Pangrattato

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Fill a large pot with water, add 1 tsp coarse salt, and set over high heat to bring to a rolling boil.

2. 2

   Heat 3 tbsp of the olive oil in a large wide skillet over medium heat.

3. 3

   Add the sliced garlic and crushed red pepper flakes to the skillet and cook, stirring, until the garlic is just pale golden.

   Watch closely — garlic browns quickly and will taste bitter if overcooked.

   2 min
4. 4

   Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until they soften and begin to break down.

   4 min
5. 5

   Stir in the lemon zest and 1 tbsp lemon juice; season the tomato mixture with 1/2 tsp salt and a few grinds of black pepper.

6. 6

   When the pot of water is at a rolling boil, add the spaghetti and cook following package directions until just shy of al dente (about 9 minutes).

   Cook 1 minute less than package time so the pasta finishes cooking in the sauce.

   9 min
7. 7

   While the pasta cooks, warm 1 tbsp olive oil in a small skillet over medium heat.

8. 8

   Add the breadcrumbs to the small skillet and toast, stirring frequently, until golden and crisp.

   Toast until the crumbs are evenly colored; they will crisp more as they cool.

   3 min
9. 9

   Use a measuring cup to reserve 1 cup (240 ml) of the hot pasta cooking water, then drain the spaghetti in a colander.

10. 10

    Return the drained spaghetti to the large skillet with the tomato-garlic mixture, add 2 tbsp olive oil and 1/2 cup of the reserved pasta water, and toss vigorously to combine.

    Tossing and a little starchy pasta water emulsifies the oil into a glossy sauce that clings to the noodles.

    2 min
11. 11

    Add the chopped parsley, toss to combine, and if the sauce seems dry add 1–2 tbsp more reserved pasta water until glossy.

12. 12

    Taste and adjust seasoning with salt, pepper, or more lemon juice if you want extra brightness.

13. 13

    Divide the pasta among bowls.

14. 14

    Top each serving with a generous spoonful of pangrattato (toasted breadcrumbs), a little extra lemon zest, and optional grated Parmesan, then serve immediately.