Barilla® Linguine Aglio e Olio

By: Michelle Wong

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Translating to spaghetti with garlic and oil, this Linguine Aglio e Olio recipe is just that! It takes just a few simple, quality ingredients, many of which are pantry staples, and is quick to prepare. Plus, the toasted breadcrumb topping gives it the perfect crunchy bite.

Ingredients 6 Number of Servings

¾ box Barilla Linguine

1 tablespoon + ½ teaspoon sea salt, divided 

4 tablespoons olive oil, divided 

¼  cup panko breadcrumbs 

10 cloves garlic, sliced thinly 

1 teaspoon red pepper flakes, optional 

¼  cup fresh parsley, chopped 

¼  cup grated Parmesan cheese 

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  •  Heat up a large pot of water and bring to a boil. 
  • Add 1 tablespoon of salt to the water and add in Barilla Linguine.

  • Cook the linguine according to the package directions, until al dente.
  • Drain the linguine into a colander and reserve about 1 cup of hot pasta cooking water. Set aside. 
  • In a large shallow pot or sauté pan, add 1 tablespoon olive oil and heat over medium heat.
  • Add panko breadcrumbs and toast until golden and crisp, about 2 minutes. 
  • Use a slotted spoon to remove the panko breadcrumbs and place onto paper towel to drain. Set aside. 
  • Using the same pan, heat 3 tablespoons olive oil, add in the sliced garlic and fry, stirring constantly, until lightly golden on the edges. Be careful not to burn the garlic. 
  • Add in the red pepper flakes if using, and fry for another 30 seconds. 
  • Carefully add in about 1 cup of the reserved pasta cooking water to the garlic/oil mixture, and bring to a boil, until the liquid has reduced by about one third. Add in ½ teaspoon salt and stir. 
  • Next, add the drained linguine into the sauce and use tongs to coat the pasta. 
  • Take the pan off the heat and finish with chopped parsley, Parmesan cheese and toasted panko breadcrumbs. 
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