Spaghetti con Aglio e Olio with Tomato and Onion Salad Recipe

Name: Spaghetti con Aglio e Olio with Tomato and Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 pound spaghetti; Crusty bread, to pass at the table; 1/3 cup extra-virgin olive oil (EVOO) (about 5 times around the pan), plus some for drizzling; 8 garlic cloves, chopped; 1 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand); 8 to 10 flat anchovy fillets; 1 cup fresh flat-leaf parsley leaves (3 fistfuls); 4 vine-ripe tomatoes or 6 Roma tomatoes, cut lengthwise, lightly seeded, then sliced into thin half-moons; 1 small white or yellow onion, quartered lengthwise, then thinly sliced; Coarse black pepper

Servings: persons

Coarse salt
1 pound spaghetti
Crusty bread, to pass at the table
1/3 cup extra-virgin olive oil (EVOO) (about 5 times around the pan), plus some for drizzling
8 garlic cloves, chopped
1 teaspoon crushed red pepper flakes (eyeball it in the palm of your hand)
8 to 10 flat anchovy fillets
1 cup fresh flat-leaf parsley leaves (3 fistfuls)
4 vine-ripe tomatoes or 6 Roma tomatoes, cut lengthwise, lightly seeded, then sliced into thin half-moons
1 small white or yellow onion, quartered lengthwise, then thinly sliced
Coarse black pepper

1
Preheat the oven to 200F.
2
Heat a large pot of water to boil for the pasta.
3
Salt the water and cook the pasta until al dente, 6 to 7 minutes or so.
4
Place the bread in a low oven to warm and crust it up.
5
While the pasta cooks, place a large, deep, nonstick heavy-bottomed skillet over medium-low heat.
6
When the pan is warm, add the 1/3 cup of EVOO, the garlic, red pepper flakes, and anchovies.
7
While the sauce and pasta work, chop a fistful of the parsley and combine it with the tomatoes and onions in a shallow bowl.
8
Dress the salad with a liberal drizzle of EVOO and season with salt and pepper.
9
Finely chop the remaining parsley and set aside.
10
Drain the spaghetti really well but do not rinse it; rinsing will wash off the starch, and the starch helps the oil stick to the pasta.
11
Pour the hot spaghetti into the skillet.
12
Add the reserved parsley and toss the pasta together with the anchovies, garlic, and oil to coat evenly.
13
Season the completed dish liberally with salt and pepper.
14
Serve the pasta with the tomato and onion salad and crusty bread alongside.
15
If you think you dont like anchovies, youre wrong.
16
The anchovies will melt into the oil and break up completely.
17
Help break them up with a wooden spoon as they cook.
18
Once they melt into oil, the anchovies will no longer taste like fish but like salted, toasted nuts in garlic oil.
19
Oh my God!

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Coarse salt, 1 pound spaghetti, Crusty bread, to pass at the table, 1/3 cup extra-virgin olive oil (EVOO) (about 5 times around the pan), plus some for drizzling, and more.

Yes, Spaghetti con Aglio e Olio with Tomato and Onion Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spaghetti con Aglio e Olio with Tomato and Onion Salad

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