Spaghetti Aglio e Olio

PREPARATION

1. To make the breadcrumbs, add the olive oil to a pan over medium heat. Once hot, add the breadcrumbs, tossing consistently so the breadcrumbs don’t burn. Once the breadcrumbs begin to brown, remove them from the heat and toss in the lemon zest, a pinch of chopped parsley and sprinkle of salt. Taste, adjust salt and lemon zest as needed then set aside to cool.
2. Preheat your oven to 300º. In an oven-safe ramekin, add the garlic, a pinch of red pepper flakes, and enough Pompeian Robust Extra Virgin Olive Oil to cover the garlic. Cook the garlic low and slow for at least one hour until softened.
3. Bring a pot of salted water to boil. Once boiling, add the pasta and cook for 2-3 minutes less than the pasta package instructs.
4. While the pasta is cooking, add the garlic confit oil, garlic confit and red pepper flakes to a large skillet. Heat over medium-low to medium heat until the garlic starts to sizzle. Once sizzling, turn the heat down to low.
5. Once the pasta is about 75% of the way done, transfer the pasta to the skillet with the garlic and oil. Turn the heat up to medium and add a ladle of pasta water. Toss the pasta until the oil and pasta water begin to emulsify and the pasta is fully cooked. If the sauce beings to tighten or look dry, add more pasta water and olive oil as needed.
6. Once the pasta is done, remove it from the heat and toss in as much parsley as your heart desires. Plate and top with the lemon breadcrumbs for some extra crunch and flavor!