Pasta Aglio Olio

Toss breadcrumbs and parsley in a small, dry saucepan. Toast over medium-low heat until breadcrumbs are golden brown. Stir frequently to prevent burning. Always keep a close eye on the breadcrumbs because once they start to brown, they brown very quickly. Set aside.

Bring salted water to a boil and add pasta. Boil for approximately 4 minutes or until almost al dente (refer to package for timing—different noodles vary in cooking time). Drain pasta but make sure to reserve a ladleful or two of pasta water.

In another pan, while pasta is cooking, heat oil on medium heat. Add garlic and chill flakes. Simmer until garlic is fragrant and slightly golden. Don’t brown the garlic, or you’ll get a bitter flavor.

Add pasta to the oil, garlic, and chill flakes. Add reserved pasta water. Toss to coat. Cook for another minute or so.

Before serving, add breadcrumbs and parsley, and toss to coat. Garnish with fresh parsley (optional).