Let’s make my orecchiette aglio e olio or pasta with garlic and olive oil Full recipe is on daenski

Ingredients

• 12 oz Orzo Pasta (dry)
• 1/2 cup Olive Oil (extra‑virgin, divided)
• 6 cloves Garlic (thinly sliced)
• 4 pieces Anchovy Fillets (packed in oil, finely chopped)
• 1 cup Panko Breadcrumbs (toasted until golden)
• 2 tablespoons Fresh Parsley (chopped)
• 1 pinch Salt (plus more to taste)
• 4 cups Water (for boiling pasta)

Instructions

1. Toast the Panko Breadcrumbs

   Heat 2 tablespoons of olive oil in a dry skillet over medium heat. Add the panko breadcrumbs and stir constantly until they turn a deep golden brown, about 4‑5 minutes. Transfer to a small bowl and set aside.

   Time: PT5M

   Temperature: medium

2. Cook the Orzo

   Bring 4 cups of water to a rolling boil in a large pot, add a generous pinch of salt, then stir in the orzo. Cook according to package directions (usually 8‑10 minutes) until al dente. Reserve 1/2 cup of the starchy cooking water, then drain the orzo in a colander.

   Time: PT10M

   Temperature: high

3. Prepare the Garlic‑Anchovy Sauce

   In the same skillet, add the remaining 1/2 cup olive oil and heat over medium‑low. Add the sliced garlic and sauté until fragrant and just beginning to turn golden, about 2 minutes. Add the chopped anchovies and stir until they dissolve into the oil, about 1 minute. Season with a pinch of salt.

   Time: PT5M

   Temperature: medium‑low

4. Combine Orzo and Sauce

   Add the drained orzo to the skillet with the garlic‑anchovy oil. Toss to coat, then pour in the reserved pasta water a little at a time, stirring until the mixture becomes glossy and the orzo finishes cooking, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium

5. Finish and Serve

   Remove the pan from heat. Stir in the chopped parsley and the toasted panko breadcrumbs. Serve immediately, drizzling any remaining olive oil if desired.

   Time: PT2M

Nutrition Facts

Calories

410

Protein

12g

Carbohydrates

55g

Fat

15g

Fiber

2g