Directions 7 steps | 20 Minutes
Measure and prep all ingredients. Bring a pot of salted water to a boil. Cut the garlic, cherry tomatoes and fresh chili into big chunks.
In a saucepan over medium heat, add the garlic, cherry tomatoes, chili, olive oil, anchovies, capers, parsley and pepper. Cook for 40-60 seconds or until the garlic becomes golden in color. Be careful not to burn the garlic or the chili. It will taste bitter.
Increase the heat to high. Add the white wine and flambé the ingredients. Be careful as your pan might make some flames. Do not worry as it will only last a few seconds until the alcohol evaporates. Deglaze the pan with three tablespoons of hot water. Cook for 2-3 minutes until the sauce becomes slightly creamy.
Cook the pasta 3 minutes less than the package's directions. For example, if the package says to cook for 13 minutes, cook for 10.
Transfer the pasta directly into the pan and toss the sauce with the pasta. Add the pasta water to the pan little by little and cook until the sauce is creamy, about 3 minutes. Season with salt to taste.
Garnish the aglio e olio with finely chopped parsley and breadcrumbs. (See notes.)
Serve immediately. Buon appetito!
For a crunchy texture, bake the breadcrumbs before serving.