Name: Make This for Dinner When You Swear There’s Nothing To Eat
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: Kosher salt; 1⁄2 pound long pasta, such as spaghetti, linguini, fettuccini, or bucatini; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; 4 anchovy fillets; 1⁄2 teaspoon freshly ground black pepper; 1⁄4 teaspoon red pepper flakes; 4 tablespoons (1⁄2 stick) unsalted butter; Juice of 1 lemon; 1 cup pitted Castelvetrano olives, halved; 1⁄2 cup freshly grated Parmesan or pecorino cheese, plus more for serving; 1⁄4 cup Homemade Breadcrumbs or store-bought panko breadcrumbs; 1⁄4 cup finely chopped fresh parsley or 2 tablespoons dried parsley

Make This for Dinner When You Swear There’s Nothing To Eat

Dan Pelosi's spaghetti aglio e olio is the original pantry meal that you can whip up with almost no notice. It's easy, delicious, and takes less than 20 minutes to make.

20 min total 5 min prep 15 min cook 2 645 cal

Instructions

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1 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.
2 Meanwhile, in a large skillet, heat the olive oil over medium heat. When the oil is shimmering, add the garlic, anchovies, black pepper, and pepper flakes. Cook, stirring to break up the anchovies, until the garlic begins to brown, about 5 minutes. Remove from the heat until the pasta is done cooking.
3 Return the skillet to medium heat and add the pasta, butter, lemon juice, olives, and 1/4 cup of the reserved pasta water. Use tongs to toss and coat the pasta. Slowly add the Parmesan, tossing to combine. Continue to add the reserved pasta water, 1/4 cup at a time, as needed to create a thick sauce. Remove the skillet from the heat. Taste for seasoning, then top with the breadcrumbs and parsley. Serve immediately with more Parmesan. Love the recipe? Leave us stars and a comment below!