Farfalle Aglio e Olio with Breadcrumbs is a delicious easy 15-minute dinner with bow tie pasta tossed simply with EVOO, garlic, red pepper flakes and toasty homemade gluten-free breadcrumbs.
These bow tie slurping noodles have a light and bright lemony, garlic herbed, red pepper spiced sauce. We topped our farfalle with these killer good homemade season breadcrumbs for that added crunch. Comfort noodles that pack a real punch of flavor with just a handful of pantry ingredients. You gotta love that!
Farfalle Aglio e Olio with Breadcrumbs is that super easy pantry recipe you can make when you have no idea what to make for dinner. For more delicious pantry recipes, be sure to check out our 17 Pantry Recipes for Emergency Preparedness.
Jump to:
- What is Farfalle?
- What is Aglio e Olio?
- What's to Love
- How to Cook Pasta Noodles?
- Boiling Water
- Salt your Pasta Water
- How to prevent your pasta from sticking in the pot?
- How long to cook your pasta noodles?
- Tossing Pasta in Sauce
- Homemade Breadcrumbs Rock!
- Italy: Fresh Simple Foods made Simply
- More Noodle Recipes From Around the World
- Farfalle Aglio e Olio with Breadcrumbs
What is Farfalle?
The little bowtie pasta shape is called farfalle. This shape is fun, and kids just love it. Farfalle holds on to sauces with all of its little nooks and crannies. However, we also make a batch of gluten free Farfalle pasta that is also egg free (as we have allergy issues in our family) .
You can make this recipe with regular pasta or gluten free. Both options are delicious. The great part about this recipe is that it uses only a handful of ingredients and many of them you have in your pantry right now.
What is Aglio e Olio?
“Aglio e Olio” is an Italian phrase that means garlic and olive oil.
Aglio = Garlic
e = and
Olio = Olive oil
What's to Love
- It’s so darn simple to make (If you can boil water, you can make this recipe)
- Requires only a handful of pantry items and you probably have them in your pantry right now. (Go check! We will wait.)
- Kids and adults both love it (Huge crowd pleaser)
- Vegan and gluten-free (but can be made with regular pasta and loads of Parmesan Cheese if you prefer)
- Budget Friendly like our roasted pepper pasta
- Perfect Fall Comfort Food
How to Cook Pasta Noodles?
Actually, if you are cooking your pasta noodles until they are al dente (or to the tooth pleasant. Not too soft or not too hard) you are probably overcooking them. You see for this Farfalle Aglio e Olio with Breadcrumbs recipe; you will boil the farfalle (bowtie noodles) just until BEFORE al dente. Then you will do a quick cook in the pan again.
Let’s review the basic concepts of preparing the perfect pasta whether that be dried or fresh pasta. Check out this step by step diagram below on how to make Farfalle Aglio e Olio with Breadcrumbs.
Boiling Water
Simple enough right? However, you need to make sure your pasta has enough room to cook in plenty of water. Use a large pot with at least 4-6 quarts of COLD/COOL water for 1 pound of pasta. Bring your water to a boil.
Salt your Pasta Water
Salt your pasta water generously. Your pasta water should taste salty like the sea. This is your one and only good chance to get a delicious seasoning into your pasta. For 4-6 quarts of water, you will need to add about 1 to 1.5 tablespoons of salt.
We use kosher salt for this, you can use table salt as well. Unless, you are on a sodium restricted diet, don’t forget this step.
How to prevent your pasta from sticking in the pot?
When you add your pasta to the boiling water, be sure to stir several times during the cooking process. This will prevent the cooking process. Some will add oil to the boiling water but we feel that adds a weird texture to the noodles.
How long to cook your pasta noodles?
Do not rely on the package instructions for the time needed to cook your dried pasta. Every situation is different as it depends on how much pasta to water ratio, etc. Depend on your own tooth for measurement on when pasta is done cooking.
For dried pasta, you will want to check the box or packaging for directions on how long to cook until al dente. If a package say cook for 7 minutes or until al dente, start checking your noodles at about 4-5 minutes. Boil your noodles with the lid off. The best way to do a check it to take a bite.
Your goal is to have a noodle that is just slightly firmer than al dente. We check the pasta every 30 seconds after the first check until we are happy with the firmness level. Once you reach the perfect tooth feel, we drain the pasta immediately BUT we reserve a cup of pasta water or so for the pasta sauce. For fresh pasta it takes only between 1-3 minutes until al dente.
Tossing Pasta in Sauce
After, you drain your pasta in the colander, put it directly into the pan with your gently cooked aromatics and seasonings and toss well. Don’t Forget! Reserve at least one cup of pasta water for your sauce!
On medium heat, add a little of the pasta water, fresh parsley and toss well. This helps make a nice little sauce and seasons your pasta.
Remove your pasta from the heat and garnish as desired. In our case, we will be garnishing our Farfalle Aglio e Olio with Breadcrumbs with fresh lemon zest, homemade breadcrumbs and Parmesan Cheese for the boys.
Homemade Breadcrumbs Rock!
Don’t throw away that day-old crusty bread as that make THE BEST HOMEMADE BREAD CRUMBS. This recipe came about from Italy as a way to use all those leftovers and reduce food waste. We love the fact that the breadcrumbs are extra crunchy, seasoned and have small crumbs and some larger crumbs and that makes it a fun bite.
Italy: Fresh Simple Foods made Simply
“Si mangia e si mangia bene,” which roughly translates to “You eat and eat well.” Have you ever lived in or visited Italy? If not, you certainly need to get this destination on your bucket list. If you love culture, arts, architecture and are a foodie, this visit is just for you.
During our visits to Italy, we obtained the true blessings of the 5 ingredient wonders of the world. Fresh simple foods made simply. With Italian cooking, there is no fussing about in the kitchen with prepping lots of exotic ingredients and spices. Actually, very few ingredients are used in Italian dishes. The ones that are used are very simple, fresh and made with love.
Life is about making the people you love both happy and nourished. At the end of day, it is about life balance and spending more time with the ones you love while enjoying some great food together. So, let’s get making some delicious Farfalle Aglio e Olio with Breadcrumbs.
More Noodle Recipes From Around the World
Summer Rolls with Chili-Lime Dipping Sauce – Vietnam
Soba Noodle Salad with Yuzu Dressing – Japan
Lemon Artichoke Chicken Pasta – Italy
Pad Thai Your Way – Thailand
Orecchiette and Chicken Sausage in a Garlic Wine Sauce – Italy
Sopa de Fideo (Mexican Noodle Soup) – Mexico
Better Than Take Out Vegetable Lo Mein – China
Trofie al Pesto – Italy
Golden Spiced Noodle Soup – Thailand
Butternut Squash Vegetarian Lasagna – Italy
One Pot Creamy Kale Pesto Pasta – America
Camote Bihon (Sweet Potato Noodles) – Philippines
Shrimp Tempura Udon Noodles - Japan
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Farfalle Aglio e Olio with Breadcrumbs
Ingredients
- ¾ cup bread crumbs
dry and seasoned (regular or gluten-free) - 4-6 quarts cool water
- 1.5 tablespoons kosher salt
- 1 pound farfalle pasta bowtie (regular or gluten free)
- 2 tablespoons olive oil
extra virgin - 4 cloves garlic
thinly diced - ½-3/4 cups pasta water reserved from boiled pasta
- ½ teaspoon red pepper flakes
dried to taste (optional) - ½ cup parsley chopped (or can substitute 1 teaspoon of dried Italian Seasoning)
- salt and pepper to taste
- 1 tabelspoon lemon zest
Garnish
- bread crumbs
seasoned homemade - parmesan cheese
grated (optional) - Olive Oil drizzle extra virgin (optional)
Instructions
- You can use either homemade bread crumbs or store bought bread crumbs. (Breadcrumbs can be either regular or gluten-free.) If you are making your own seasoned homemade bread crumbs, follow the directions here https://www.hwcmagazine.com/recipe/homemade-bread-crumbs/ Set Aside. If using store bought seasoned dry bread crumbs, measure out. Set aside.
- Cook the Pasta: In a large pot add cool water and bring to a boil. Add salt and stir until dissolved.
- Look at package instructions for cooking your pasta. For example, if the label reads cook 7 minutes until aldente, start checking your pasta at 4 minutes and every 30 seconds after that. Check for tooth feel. The goal is just slightly firmer than perfect aldente as your pasta will heat again in the pan with the sauce. Ours was ready at 6 minutes. (Don’t depend on the package instructions for cook time as each situation is different. Trust your tooth feel.)
- Add your dried farfalle (bowtie) pasta to the boiling water. (Important reserve some of the pasta water for later about one cup). Once your pasta is cooked, drain and set aside.
- Prepare your Farfalle Aglio e Olio: In a separate large sauté pan (Big enough for all of the pasta) place olive oil, red pepper flakes and garlic and sauté until fragrant. Add your bread crumbs and cook until toasty. Remove half of the bread crumb mixture for the garnish and leave the remaining bread crumb mixture in the saute pan.
- Add your cooked pasta to the sauté pan. Stir gently and add about ½ to ¾ cup of the pasta water to make a light sauce. Your goal is to have the pasta slide around in the pan freely. They should not be swimming in water but also the pasta should not be sticking to each other. The amount depends on your cooking conditions and type of pasta used. Add the chopped parsley, salt and pepper to taste and toss. As the pasta water is well seasoned, we have found that we only like to add a little fresh cracked pepper. Turn off the heat and add the lemon zest and extra virgin olive oil and toss well.
- Garnish Farfalle Aglio e Olio with the remaining seasoned toasted Bread Crumbs, grated parmesan cheese and top off with a healthy drizzle of fresh EVOO. Enjoy!
Notes
Nutrition
Baker Bettie says
BAM you are so right. We make our lives so complicated and stressful by constantly striving for more. I have been learning this lesson a lot lately. My husband and I just moved into a tiny apartment from a huge house and got rid of most everything we didn't need. Simplified things a lot. It feels nice.
This pasta looks dreamy. Love the simplicity of letting the ingredients shine.
Healthy World Cuisine says
What a cleansing experience. Essentially I did this several years ago when we moved abroad. We could only bring 700 kg of personal items with us on our move. That really makes you think about how many pots and pans does one need to survive. Less is better. Take care, BAM
Savory Simple says
Love the photos and the recipe!
Healthy World Cuisine says
Thanks and have a great weekend. BAM
gardenfreshtomatoes says
That recipe fits the bill nicely - food that nourishes those we love, body and soul. Thnks to both you and John for it...
Your photos of Sienna make me want to book a trip...like, yesterday!!
Healthy World Cuisine says
John is my everything Italian hero! Our lives are always crazy so just book your trip now, you can thank me later. Take Care, BAM
janinka1 says
What fantastic pictures, Bam!! Thank you for sharing all this beauty with us! I did never dare to buy this rainbow pasta. Now after seeing the picture of your recipe, I am eager to pay a visit to my favorite Italian shop in Paris!! Thanks again and best regards!!
Healthy World Cuisine says
Bonjour! Living in Paris you have access to so many fresh ingredients and access to imported goods from the close neighboring countries. I love visiting your website and hopefully I can learn a few new French words along the way. Take care, BAM
Nami | Just One Cookbook says
Thank you for taking us to Italy! How gorgeous and beautiful. Words can't express the beauty. I will have a hard time if/when I visit there. Rainbow pasta is so cute and my kids will definitely get hooked with these. 🙂
Healthy World Cuisine says
Nami-san, I have a lot more interesting recipes and pictures to share about Italy, so please stay tuned. Are you enjoying your summer holiday with the kids? Ja Mata, BAM
Marina@Picnic at Marina says
Great post, love the pottery. If I lived in Italy I would have all house in pottery! 🙂 Great pasta. Heading over to from the Bartolini kitchens to check another recipes too. 🙂
Healthy World Cuisine says
You would have loved this place. Italy is one of the culinary capitals of the world and I have mentioned the art and history! Sad to leave.
yummychunklet says
Wow. Amazing images and tasty looking dish!
Healthy World Cuisine says
Thank you. I took, just a FEW pictures while in Italy. Half of the pictures are of food of course. Take care, BAM
Promenade Claire says
Such beautfiul momentos from a happy holiday BAM! And who better to consult than John! It all looks so delicious, and the rainbow pasta is outrageously cute!!
Healthy World Cuisine says
I started consulting John before I even left to find out what I should eat, do and explore....When I think of traditional Italian food he is the guru! I hope you have a splendid weekend Claire. BAM
Choc Chip Uru says
It's no wonder your pasta dish looks sowindetful my friend, your inspirations are mind glowingly beautiful 🙂
I love reading of your experiences!
Cheers
CCU
Healthy World Cuisine says
Thanks CCU. Do you know that Asian food channel called "Life on a Plate"? I think that pretty sums up my day to day life experiences. Maybe you and I express ourselves through our food. Happy summer holiday to you CCU. Take care, BAM
cravesadventure says
First, Yum to the Pasta! Second, Beautiful Photos! Have a Beautiful Weekend:)
Healthy World Cuisine says
I hope that if you can't visit Italy at least I can bring a little of Italy to you. Take care, BAM
sybaritica says
I love those coloured pasta shapes .... nice simple recipe to go with!
Healthy World Cuisine says
I have not yet found those sweet little colored pastas here in Hong Kong, so it was a special treat for my teenagers. Really though I think this dish would be lovely with a spaghetti or linguini or some type a long thin pasta. A special thanks to CHgo John and his recipe!
kathleenrichardson says
Bam, I felt myself relaxing just reading about the peaceful lifestyle in Italy. Beautiful photos of the country and of your pasta!
Keep writing...
Healthy World Cuisine says
Thanks Kathleen. I miss Italy so much as it has a relaxed paced, quiet, and I could just feel my stress melt away. Take care, BAM
Villy says
This pasta looks so lovely! Like colorful sweet treats! And the way you cooked it sounds delicious!
Healthy World Cuisine says
You have to give Chgo John all the credit for this fantastic easy little recipe. I just substituted some beautiful rainbow bow ties I purchased in Italy and of course drizzled the dish with some of that fresh EVOO which makes everything taste wonderful. Take care, BAM
Just A Smidgen says
Two of my favorite people to visit here today! Bam.. your trip sounds like heaven! I love traveling for the very same reasons, we see another way of life that is simpler and so healthy for the spirit. I find in summer we start to cook with these 5 ingredients or less because everything is fresh and abundant and would be spoiled with heavy sauces. Your pasta dish via Chgo John sounds just perfect, I can see why everyone wanted more. I love John's site as well and go there for anything Italian! xo
Healthy World Cuisine says
Thanks Smidge! I hope that even if you can't visit Italy that I can bring a little Italy to you. Summer is here and it is time to simplify our lives and make it more carefree. So who better to consult than our Italian guru, but Chgo John! Take Care, BAM
ChgoJohn says
The more you write of your trip, the more I miss going back. Many of us go over there with every minute planned, for there is so much to see and experience. Yet, if you have the chance to put down the schedule for an afternoon, go to the main piazza, order a caffè, and simply watch, you'll soon notice, like you described, that the lifestyle is different. Take a few days off from the "tour" and you'll discover just how wonderful that lifestyle is and, for me, desirable.
I've not seen colored farfalle since I was over there. They brought an immediate smile and make a great-looking dish. Brava!
I'm so glad you enjoyed that recipe, BAM. You can use it as a base for many more dishes, with or without the breadcrumbs. It's been a favorite of mine for ages. Thank you for your kind words when referencing my blog. I was glad to be of help, just as I'm glad to hear how well your trip went. I cannot wait to see what other goodies you have in store for us. 🙂
Healthy World Cuisine says
Dear John
You are my teenagers new hero! The pasta man.
I am ready to go back to Italy any time you are. I miss the relaxing lifestyle and kind people. I spent several afternoons sipping on a little limoncello or cappuccino soaking up the rays while watching people gather in the central piazza. Relaxing walks off the beaten path and all you hear are the birds and the crackle of leaves under your feet. I did not want to leave.
Thank you so much for your simple advise and assistance in making breadcrumb pasta. Now we can always remember our special times in Italy with your special recipe. I still have on my list to do is make squid ink pasta with seafood. Thanks again John and have a super weekend. BAM