Description
Charred broccolini, tons of garlic, bright lemon, and the crunchiest toasted breadcrumbs—this is the kind of pasta that makes you wonder why you’d ever order out. The key is getting a good blister on the broccolini and finishing the noodles in the sauce so everything comes together silky and glossy. Simple, fast, and endlessly satisfying.
Ingredients
Scale
- 1 pound long pasta (spaghetti, linguine, or bucatini)
- 1 1/2 pounds broccolini, ends trimmed
- 1/3 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes
- 1 lemon, zested
- 3 tablespoons fresh lemon juice
- 1 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil (for breadcrumbs)
- 1/2 cup freshly grated Parmesan
- 1 pinch flaky sea salt, for finishing
Instructions
- Toast the breadcrumbs: Preheat your oven to 350°F. Spread 1 cup panko breadcrumbs on a parchment-lined baking sheet. Toss with 1 tablespoon extra-virgin olive oil and a pinch of salt, then bake until golden. Set aside.
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Add 1 pound of long pasta (spaghetti, linguine, or bucatini) and cook until just shy of al dente—a minute or two less than the package says. Reserve 1 1/2 cups of pasta water before draining.
- Blister the broccolini: While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat. Add 1 1/2 pounds broccolini, ends trimmed in a single layer (work in batches if needed—don’t crowd the pan). Let it sit undisturbed until the bottoms are charred and blistered. Toss and cook another 3 minutes until tender but still bright green. Season with salt and pepper.
- Add the garlic: Lower the heat to medium and add 6 garlic cloves, thinly sliced, 1 lemon, zested, and 1 teaspoon red pepper flakes. Let everything sizzle in the oil until fragrant, and the garlic is just starting to turn golden. Watch it carefully—you don’t want it to burn.
- Bring it together: Add the drained pasta directly to the skillet along with 1 cup of the reserved pasta water and 3 tablespoons fresh lemon juice. Toss everything together over medium heat for 2 minutes, adding more pasta water as needed until the sauce is glossy and coats the pasta. The starchy pasta water is what makes this silky instead of oily.
- Finish and serve: Taste and adjust seasoning with more salt, pepper, or lemon juice. Divide among bowls and top generously with the toasted breadcrumbs, a drizzle of olive oil, and freshly grated Parmesan. Finish with 1 pinch flaky sea salt, for finishing, and serve with extra lemon wedges on the side.
Notes
The secret to perfectly al dente pasta: finish cooking the noodles in the sauce, not the boiling water. Pull them when they still have too much tooth, then let them absorb all that garlicky, lemony goodness in the skillet. The breadcrumbs can be made a day or two ahead—store in an airtight container at room temperature.
- Prep Time: 15
- Cook Time: 15