You can whip up this classic pasta dish in under 30 minutes using ingredients you already have! This dish is full of flavor and is garlicky but not overpowering. Serve with wine and garlic bread.

Joey ate everyone’s food and said, “What is there not to like?” Custard, good. Jam, good. Beef, GOOD!”

It’s the same here.

Pasta is good. Toasted breadcrumbs are good. Garlic is good. Parmesan cheese is good!

There are only positive things to say about this place.

Included is a creamy, thin pasta sauce made from pasta water, freshly grated Parmesan, garlic, and pan drippings.

This recipe is easy to make and doesn’t need a lot of ingredients.

Don’t forget to add the extra Parmesan on top.

This is almost as important as the wine and garlic bread that you should serve here.


  • 8 ounces spaghetti
  • Divide six tablespoons of extra virgin olive oil
  • 1 cup fresh French-style breadcrumbs
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Four cloves of garlic thinly sliced
  • 1/4 teaspoon red pepper flakes crushed
  • Divide 1 cup of freshly grated Parmesan into two equal parts.
  • Fresh parsley leaves, two tablespoons


  • Cook pasta in a large pot with salted boiling water according to the package directions. Reserve 1 cup of water and drain.
  • In a large pan, heat two tablespoons of olive oil over medium-high heat. Add the breadcrumbs and stir until they are toasted and browned, about 3 to 5 minutes. Season with salt and pepper. Set aside.
  • Heat the remaining four tablespoons of olive oil in a skillet. Stir frequently while cooking the garlic and red chili flakes for about 2 minutes.
  • Add the pasta, 1/2 cup pasta water, and 3/4 cup Parmesan. Stirring constantly, add the remaining water, one tablespoon at a time, as necessary, until the desired consistency has been reached.
  • Garnish with parsley and remaining Parmesan, if desired.

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