This pasta dish is the headstrong, wild umami bomb sibling to traditional aglio e olio.
3 tablespoons 1/4 cup chopped fresh parsley leavesIn a small skillet, combine breadcrumbs and 1 tablespoon olive oil, and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Transfer breadcrumbs to a small bowl, and season lightly with salt. Set aside.In a Dutch oven or medium pot, bring 3 quarts of water and 1 teaspoon salt to a boil over high heat.
Meanwhile, in a very large bowl, combine colatura, garlic, and pepper flakes. Whisking constantly, slowly drizzle in 1/4 cup olive oil, followed by 2 tablespoons pasta water, to form an emulsion.Transfer pasta to bowl along with another 1/2 cup pasta water and parsley. Vigorously toss and stir pasta to emulsify sauce and coat with noodles. Add breadcrumbs and toss to combine. Pasta should be well-coated with creamy, emulsified sauce.
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