Spaghetti with Garlic and Oil
This simple pasta dish of Spaghetti with Garlic and Oil is just what you’d want to see pouring out of a magical pasta pot in an endless stream! Inspired by the picture book Strega Nona by Tomie dePaola, it’s a kid-friendly version of the classic Italian recipe spaghetti aglio e olio, topped with (optional) spicy Calabrian breadcrumbs as a nod to Strega Nona’s hometown.
Good To Know
- Calabrian chiles are spicy, smoky chile peppers that are commonly used in the cuisine of southern Italy (where this story takes place!). They’re often sliced or crushed and packed into jars of olive oil, which is what this recipe calls for. You can find jars of crushed Calabrian chiles (also called Calabrian chile paste) in the Italian section of well-stocked grocery stores, or order them online.
- If you can’t find Calabrian chiles but would still like to make the spicy breadcrumbs, just use 2 teaspoons of olive oil instead of 1, and mix in ¼ teaspoon crushed red pepper flakes and a pinch each of cayenne pepper. Or skip the spices altogether for a mild version of the topping that still offers a nice crunch!
- The pasta cooking water is an important ingredient in this recipe. Make sure to measure out the 3 quarts (12 cups) of water to cook the pasta in so the reserved pasta water has the right amount of starch in it to thicken up the sauce.
Equipment You'll Need
- 10-inch skillet (a light-colored skillet makes it easier to see the garlic browning)
- Wooden spoon
- Large pasta pot or Dutch oven with lid
- ladle
- Large liquid measuring cup
- Colander
- Tongs
Measure Your Ingredients
Spaghetti
- ⅓ cup extra-virgin olive oil
- 6 garlic cloves, peeled and sliced
- ¼ teaspoon table salt
- 3 quarts water
- 1 pound spaghetti
- 1 tablespoon table salt
Spicy Calabrian Breadcrumbs (optional)
- ½ cup seasoned Italian breadcrumbs
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon crushed Calabrian chiles (see note)
Let's Cook!
Make the Spaghetti
- ⅓ cup extra-virgin olive oil, 6 garlic cloves, peeled and sliced, ¼ teaspoon table saltIn a 10-inch skillet, combine the oil, garlic, and ¼ teaspoon salt. Cook over medium-low heat, stirring often with a wooden spoon, until the oil is gently bubbling and the edges of the garlic are just beginning to turn golden, 5 to 7 minutes. Turn off the stove and slide the skillet to a cool burner.
- 3 quarts water, 1 pound spaghetti, 1 tablespoon table saltAdd the water to a large pasta pot or Dutch oven. Bring the water to a boil (big bubbles will vigorously break the surface) over high heat. Carefully add the spaghetti and 1 tablespoon of salt to the boiling water. Use the wooden spoon to carefully push and bend the pasta down into the water.
- Cook, stirring often with the wooden spoon, until the spaghetti is flexible but still very firm in the center, about 7 minutes. Turn off the stove. Use a ladle to carefully transfer 2 ½ cups of cooking water to a large liquid measuring cup.
- Set a colander in the sink. Drain the spaghetti into the colander (the pot will be heavy and hot; this step is best done by an adult).
- Scrape the garlic-oil mixture from the skillet into the now-empty pasta pot (leave the skillet out on the stovetop if you’re going to make the breadcrumbs). Add the drained spaghetti and 2 cups of the reserved cooking water (you’ll have ½ cup left).
- Bring the mixture to a boil over medium heat . Cook, using tongs to stir and toss the pasta often, until the water is mostly absorbed, 3 to 5 minutes. Turn off the stove, place a lid on the pasta pot, and let the pasta sit for 5 minutes.
Make the Breadcrumbs (optional)
- ½ cup seasoned Italian breadcrumbs, 1 teaspoon extra-virgin olive oil, 1 teaspoon crushed Calabrian chilesWhile the pasta sits, in the now-empty skillet, combine the breadcrumbs, Calabrian chiles, and 1 teaspoon oil (there’s no need to wash out the skillet first). Stir together with the wooden spoon until well combined. Cook over medium-high heat, stirring often, until the breadcrumbs are crispy and smell toasty, 2 to 3 minutes. Turn off the stove and slide the skillet to a cool burner.
Finish and Serve
- When the pasta is ready, use the tongs to give it a stir and check the consistency–it should look slightly wet and saucy. If it looks dry, add more reserved pasta water, a little bit at a time and stirring well with each addition, until it looks creamy and well-coated.
- Serve, sprinkling each portion with the spicy breadcrumbs, if desired. (Don’t forget to blow the pasta pot three kisses to make sure it stops cooking!)