Today was one of those days.
Summery, lazy, with not a thing to do. It was Sunday Perfection.
We had been out for a big breakfast and are heading out again tonight so lunch wasn’t really on the priority list and neither was heading to the shops to load up on ingredients.
This Spaghetti Aglio e Olio was the perfect lazy sunday lunch dish. And best of all, everything I had in my cupboard or garden ready to go and it took 15 mins from go to whoa.
This would be a great lunch staple when you want some pasta but nothing too heavy or fancy.Traditionally Spaghetti Aglio is garlic, olive oil and chilli. I love to throw in parsley and lemon – my fave combo to freshen it up and also some crispy homemade breadcrumbs to give you some crunch factor.
(Serves 2)
What You Will Need:
200g of Thin Spaghetti or Angel Hair Pasta
2 x Cloves of Garlic
1/4 Teaspoon of chilli flakes (or more if you like it hotter)
1/2 head of Parsley
1 x lemon
Olive Oil
Salt and Pepper
Parmesan Cheese
1 Slice of day old bread
Make it Happen:
1/ Boil your pasta in salted water
2/Then crack into the homemade breadcrumbs. Chop up a piece of day old bread, finely but roughly. Chuck into a fry pan and coat with 2 lugs of olive oil (count 1, 2). Make sure every bit of the bread is coated with olive oil before you heat up the pan. This will ensure that every little bit cooks at the same speed and doesn’t burn.
3/ Turn on the heat and stir as the bread fries ensuring that it doesn’t burn. Once they are crispy transfer to a plate with a paper towel to drain all the excess oil, spread them out so they stay crispy.
4/ Then lug some oil olive into a new pan – count to 4. Toss in garlic, turn on heat and let the garlic infuse the oil. After a minute add in the chilli flakes. After 30 secs add in the lemon, then set aside.
5/ Drain pasta and then put back into the saucepan on a low heat. Drizzle over the oil and garlic mixture, add in parsley and season well with salt and pepper.
6/ Serve the pasta topped with the breadcrumbs and some good quality Parmesan.