Tagliarini With Olive Oil, Garlic, Chilli And Pangrattato* Recipe

Prepare breadcrumbs

If not already crumbed, pulse day-old crusty bread in a food processor to coarse crumbs (about 120 g). Do not over-process into powder; you want noticeable pieces.

Heat a wide skillet over medium heat. Add 30 ml extra-virgin olive oil. When the oil shimmers, add the smashed garlic clove (if using) and let it infuse for 1 minute until fragrant, then remove and discard the garlic to avoid burning.

Add the breadcrumbs and 1 tsp red pepper flakes (if using) to the skillet. Toast, stirring constantly or shaking the pan, until breadcrumbs are golden brown and crisp, about 5–7 minutes. Watch closely to prevent burning.

Season toasted breadcrumbs with 1/2 tsp fine sea salt. Transfer to a bowl and set aside to cool. This is the pangrattato; it should be crisp and fragrant.

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt to the water. Add 400 g tagliarini and cook until very al dente — since the pasta will finish in the sauce — following package or fresh pasta timing (generally 2–3 minutes for fresh, 6–8 for dried). Reserve about 250 ml of the starchy cooking water before draining.

While the pasta cooks, heat 80 ml extra-virgin olive oil in a large sauté pan over medium-low heat. Add the 4 thinly sliced garlic cloves and the thinly sliced fresh red chile (or the 1 tsp dried flakes). Cook gently: the aim is to infuse the oil and lightly color the garlic, not to brown it. Cook for 2–3 minutes until garlic is translucent and fragrant but not browned — reduce heat if the garlic sizzles aggressively.

When the pasta is almost done (about 30–60 seconds before your target al dente), use tongs to transfer the pasta directly from the pot to the sauté pan with the garlic-chili oil. Do not rinse the pasta.

Add about 100–150 ml of the reserved pasta water to the pan. Toss and gently shake the pan to combine, letting the starchy water emulsify with the oil to form a light sauce that clings to the pasta. If necessary, add more reserved water, a splash at a time, until the sauce is silky and coats the strands evenly.

Turn off the heat. Add the chopped flat-leaf parsley and lemon zest (if using). Season with freshly ground black pepper and salt to taste. Toss again to combine.

Plate the pasta into warmed serving bowls. Immediately sprinkle a generous amount of pangrattato over each portion — the contrast between silky pasta and crunchy breadcrumbs is essential. Serve hot.