Orecchiette with Garlic and Olive Oil (Aglio e Olio)
(39)
"In these strange times, I wanted to show you some of my favourite “pantry” friendly recipes starting with my orecchiette aglio e olio. I make the sauce with lots of garlic, olive oil, anchovies and fresh red chilli. I used @juliaostro orecchiette recipe to make homemade pasta however, you can simply use packet pasta as well! What I love about this dish is the sprinkling of Panko breadcrumbs on top that creates a beautiful crunchy texture."
-- @daenskitchen
Recipe

Details

Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe

  • 12 ounces Orecchiette
  • 8 anchovy fillets
  • 6 garlic cloves, crushed
  • 1 whole birds eye chili
  • 6 tablespoons olive oil
  • 1/ 2 cups water
  • Kosher salt, to taste
  • 1/ 2 lemon, juiced
  • 1 handful of fresh parsley, finely chopped
  • 1/ 2 cups panko bread crumbs

Method

  • Step 1

    In a large frying pan, add the crushed garlic, sliced chili, anchovy fillets, olive oil and a pinch of salt and stir for 5 minutes on a low heat. Keep stirring as you do not want the garlic to burn.

  • Step 2

    Add the water to the pan and leave to simmer on a low heat for 20 minutes, stirring occasionally.

  • Step 3

    In a separate pot on a medium heat, toast the panko bread crumbs with a tablespoon of olive oil and some salt. Stir for 3-5 minutes, keeping a close eye on the breadcrumbs so they do not burn. You want them to be a nice golden color.

  • Step 4

    Cook the pasta in a large pot of boiling water and salt. Follow the instructions on the back of the pasta packet for al dente pasta.

  • Step 5

    Drain the pasta and reserving a small amount of the pasta water. Combine the pasta, a splash of pasta water (roughly 1 tablespoon) with the olive oil and garlic mixture. Stir in the fresh parsley and the toasted bread crumbs and a squeeze of lemon. Serve on its own or with a generous amount of pecorino.