David Rocco's Dolce Vita Dinner Lunch Vegetarian

Spaghetti Aglio Olio

By David Rocco’s Dolce Vita 


– 500g spaghetti (1.1lb)
– 100g breadcrumbs (4oz)
– Small bunch of Italian parsley, finely chopped
– 1/2 cup extra virgin olive oil (120ml)
– 3 garlic cloves, diced
– 3 dried chili peppers, crushed (optional)
– Salt to season


Bring salted water to a boil, and cook spaghetti for about 8 minute. Remove just before the al dente stage. Drain but reserve a few ladles of pasta water

Toast breadcrumbs along with parsley in a dry saucepan until golden brown.

In another pan, heat extra virgin olive oil and combine garlic and chili peppers. Cook for a few minutes or until golden brown. Do not burn the garlic; otherwise it will become bitter.

Add spaghetti to the pan with olive oil and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute or until desired state of al dente.

Mix in toasted breadcrumbs and parsley before serving.

Yield:  4 servings

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