Sicilian Spaghetti Aglio e Olio is an impressive dinner that is super easy to make! This traditional Italian pasta recipe uses infused garlic olive oil, breadcrumbs, red pepper flakes, pecorino cheese, and spaghetti.
This easy weeknight dinner follows the Mediterranean Diet, but it is something that would be reserved for a special occasion.
It is also family-friendly, and tastes like something from a swanky restaurant! Itโs one of our favorite dinners, and this recipe from start to finish takes about 30 minutes!
What Youโll Need
1/3 Cup Garlic Infused Extra Virgin Olive Oil + 2 TBSP EVOO
1/2 Cup Panko Breadcrumbs
1 LB Spaghetti
1 tsp red pepper flakes
1 Cup grated Pecorino Romano cheese, divided
Salt to Taste and for your pasta water
How to Make Sicilian Spaghetti Aglio e Olio
1. Place your 1/3 Cup olive oil in the skillet on medium heat. Once it shimmers, add in your breadcrumbs. Add a little salt if youโd like, and let them brown.
2. Boil your pound of pasta
3. After your breadcrumbs are browned, transfer to a dish and season with a little salt.
4. In your serving dish, add in your 2 tablespoons of olive oil, red pepper flakes, and a dash of salt.
5. Now youโll add in your pasta – itโs okay if a little pasta water comes with it! – combine the pasta, olive oil mixture, and cheese togetherโฆ.adding a little cheese at a time.
6. If the sauce seems too thin, add more cheese. If itโs too thick, add more pasta water.
7. Once your sauce is how you want, top with your breadcrumbs and any remaining cheese.
Here’s Our Best Tip for Reheating Leftovers
If you plan on having leftovers, we recommend keeping a little more pasta water in the fridge for the next day.
You can add a little to the remaining pasta before warming it up. This will help it from getting dry.
Sicilian Spaghetti Aglio e Olio (Pasta with Breadcrumbs)
Sicilian Spaghetti Aglio e Olio is our favorite, impressive dinner that is super easy to make!
Ingredients
- 1/3 C Garlic Infused Extra Virgin Olive Oil
- 2 Tablespoons of Extra Virgin Olive Oil
- 1/2 C Panko Breadcrumbs
- 1 LB Spaghetti
- 1 tsp red pepper flakes
- 1 C grated Pecorino Romano cheese, divided
- Salt (to taste and for your pasta water)
Instructions
- Place your 1/3 Cup olive oil in the skillet on medium heat. Once it shimmers, add in your breadcrumbs. Add a little salt if you’d like, and let them brown.
- Boil your pound of pasta
- After your breadcrumbs are browned, transfer to a dish and season with a little salt.
- In your serving dish, add in your 2 tablespoons of olive oil, red pepper flakes, and a dash of salt.
- Now you’ll add in your pasta - it’s okay if a little pasta water comes with it! - combine the pasta, olive oil mixture, and cheese together….adding a little cheese at a time.
- If the sauce seems too thin, add more cheese. If it’s too thick, add more pasta water.
- Once your sauce is how you want, top with your breadcrumbs and any remaining cheese.
Notes
If you plan on having leftovers, we recommend keeping a little more pasta water in the fridge for the next day.
You can add a little to the remaining pasta before warming it up. This will help it from getting dry.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 359mgCarbohydrates: 32gNet Carbohydrates: 30gFiber: 2gSugar: 2gProtein: 10g
We also share healthy recipes on our Instagram each week!
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