dinner · american
Classic Spaghetti Aglio e Olio with Crispy Herb Pangrattato & Arugula Salad
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Instructions
1
Bring a large pot of salted water to a rolling boil over high heat, dropping in the spaghetti to cook for 9 minutes.
2
While pasta boils, heat 1 tablespoon olive oil in a skillet over medium heat, toasting panko breadcrumbs with salt and pepper until golden.
3
Transfer toasted breadcrumbs to a small bowl, wipe skillet clean, and return to medium-low heat with remaining olive oil.
4
Add thinly sliced garlic and crushed red pepper, gently sizzling for 2 minutes until garlic turns pale straw-golden and fragrant.
5
Ladle half a cup of starchy pasta water into the skillet, swirling vigorously to create a silky, emulsified garlic sauce.
6
Using tongs, transfer cooked spaghetti directly into the skillet, tossing vigorously over low heat to coat strands in the sauce.
7
Stir in chopped flat-leaf parsley, half the parmesan, remaining salt, pepper, and half the lemon juice until glossy and coated.
8
Toss arugula and cherry tomatoes with olive oil, remaining lemon, and parmesan in a bowl, serving alongside pasta crowned with pangrattato.
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