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.
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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