Spaghetti with Garlic-Chili Oil and Toasted Breadcrumbs

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Al dente spaghetti tossed with a fragrant garlic-chili infused olive oil and topped with crunchy golden toasted breadcrumbs for texture and flavor. This Italian-inspired pasta recipe (vegetarian), ready in about 20 minutes, pairs spaghetti, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

12 oz spaghetti
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
1/2 cup plain breadcrumbs
2 tbsp fresh parsley, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and then drain the pasta.
Step 2: While the pasta cooks, heat 1/4 cup extra virgin olive oil over medium heat in a large skillet. Add 6 thinly sliced garlic cloves and 1/2 tsp red pepper flakes, sautéing gently for 2-3 minutes until the garlic is golden and fragrant but not burnt.
Step 3: In a separate small dry skillet, toast 1/2 cup plain breadcrumbs over medium heat for 3-4 minutes, stirring constantly until golden brown and crisp.
Step 4: Add the drained spaghetti to the skillet with the garlic-chili oil. Toss with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 cup reserved pasta water to loosen the sauce.
Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve topped with the toasted breadcrumbs and 1/4 cup grated Parmesan cheese.