Garlic and Olive Oil Spaghetti Risottati

Name: Garlic and Olive Oil Spaghetti Risottati (Spaghetti Aglio e Olio Risottati)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 tbsp extra-virgin olive oil; 1 clove of garlic, roughly chopped; 80 g coarse breadcrumbs; 5 g parsley, finely chopped; 2 cloves of garlic, finely chopped; 1 small chilli, finely chopped (optional); ½ unwaxed lemon, zested; Salt and black pepper, to taste; Salt, to taste; 400 g spaghetti

Spaghetti Aglio e Olio Risottati

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

A great classic, ready in a few minutes. Instead of boiling the pasta separately, I cook it in the pan with the garlic, adding water so it cooks like a risotto. The pasta starch binds with the oil and water and creates a delicious emulsified sauce. And one pan means less washing up!

Ingredients

2 cloves of garlic, finely chopped
1 small chilli, finely chopped (optional)
1 tbsp

Europe
Italy
Pasta
Mediterranean
Vegetarian

Method

To make the breadcrumbs, heat a tablespoon of olive oil in a small pan over a low heat. Fry the garlic until golden. Discard the garlic and add the breadcrumbs, parsley and lemon zest to the garlicky oil. Cook until golden and crispy then season to taste.

Heat the remaining tablespoon of olive oil in a separate large pan over a medium heat. Gently fry the remaining garlic and chilli unt