Portion Control/Spaghetti aglio e olio

One of the most important and often difficult elements in cooking is portion control. When you live alone like me and you’re in the mood for something unique on your dinner plate you sometimes look online for ideas, but how hard is it to find a recipe for just one. Don’t get me wrong, leftovers are great. You always have a ready made meal for another day. However the way I’ve always seen it, a well made meal more often than not tastes the best the first time.

Portion control for a larger meal is often simpler than it’s made to sound when making the recipe smaller or even larger. There’s math involved of course but that’s part of everyday life whether we realize it or not. for example when a cup of a random ingredient is a recipe of 4 servings and you want to minimize it to a serving of one, it’s simply 1/4 c from there. That’s just one simple example. Sometimes altering portions in any given recipe can be pretty complicated. Sometimes it’s just a matter of trial and error.

For an example here’s a newly discovered recipe of an Italian delight. Its includes servings for 4 and 1. It’s a delicious pasta recipe, it’s tricky but well worth the effort. The breadcrumbs are satisfying and the pasta is delightfully flavored. give it a try and let me know what you think.


Spaghetti aglio e olio (Olive oil Pasta)

This recipe will include ingredient measurements for both a serving of four and one.

Ingredients: 4 servings                         Ingredients: 1 serving

-1 lb thin spaghetti, aldente                   -¼ lb thin spaghetti, aldente


Breadcrumbs:                                       Breadcrumbs:

-¼ c olive oil                                         -½ tbsp olive oil

-¾ c panko breadcrumbs                       -2 tbsp panko breadcrumbs

-¼ tsp sea salt                                        -pinch of sea salt

-1 tbsp minced basil                              -¼ tsp minced basil


Olive oil pasta sauce:                           -Olive oil pasta sauce:

-¾ c olive oil                                         -3 tbsp olive oil

-8-14 cloves of garlic, thinly sliced      -4-7 cloves of garlic, thinly sliced

-½ tsp sea salt and black pepper           -sea salt and black pepper to taste

-2 tbsp minced basil                              -¼ tsp minced basil

-½ c grated Parmesan                           -2 tbsp grated Parmesan

-¼ c basil, minced                                -1 tbsp basil minced


-extra olive oil, Parmesan, minced basil for garnish (for both serving sizes)


  • While pasta is cooking, in nonstick skillet, add olive oil and breadcrumb over med high heat. Add sea salt then breadcrumb basil. Toast until nice and golden, about 7 min. Place into small dish, set aside.
  • Using same skillet, whipped clean with paper towel, add sauce olive oil, garlic, and seasonings. Toss gently for couple min, careful not to overcook garlic. About a beige yellow color. Add minced basil, toss a few seconds. Remove from heat.
  • Add in cooked spaghetti, toss several times to evenly coat. Add Parmesan, more minced basil. Toss more. Serve immediately. Top with breadcrumbs, toss slightly, add any extra desired garnishes.
  • Enjoy

Tip, spice it up a little bit. Saute some shrimp for 4 min in butter and salt and pepper to taste and toss it in with the pasta just before serving. Adds a little extra to it.

About the author: Danielle Heberling
Just a sweet simple gal who loves chilling out with a movie with her best friend

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