Spicy Lemon Chili Oil Pasta
Spicy Lemon Chili Oil Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Chili Oil Sauce
- 1/2 cup olive oil
- 4 garlic, cloves, thinly sliced
- 1 1/2 teaspoons red pepper flakes
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the chili oil sauce. In a large skillet or Dutch oven, heat the olive oil over medium-low heat. Add the thinly sliced garlic and cook gently for 3-5 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 5 min
- 3
Stir in the red pepper flakes and cook for another 1 minute, allowing the flavors to infuse the oil. Remove the skillet from the heat.
⏱️ 1 min
- 4
Add the lemon zest, lemon juice, chopped fresh parsley, 1 tablespoon of kosher salt, and freshly ground black pepper to the chili oil in the skillet. Stir to combine.
⏱️ 2 min
- 5
Add the drained spaghetti directly to the skillet with the chili oil sauce. Add 1 cup of the reserved pasta cooking water and the grated Parmesan cheese. Toss vigorously to combine, allowing the sauce to emulsify and coat the pasta. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min
- 6
Taste and adjust seasoning as needed. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Lemon Chili Oil Pasta
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, plus more for pasta water
For the Chili Oil Sauce
- 1/2 cup olive oil
- 4 garlic, cloves, thinly sliced
- 1 1/2 teaspoons red pepper flakes
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.
⏱️ 10 min - 2
While the pasta is cooking, prepare the chili oil sauce. In a large skillet or Dutch oven, heat the olive oil over medium-low heat. Add the thinly sliced garlic and cook gently for 3-5 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 5 min - 3
Stir in the red pepper flakes and cook for another 1 minute, allowing the flavors to infuse the oil. Remove the skillet from the heat.
⏱️ 1 min - 4
Add the lemon zest, lemon juice, chopped fresh parsley, 1 tablespoon of kosher salt, and freshly ground black pepper to the chili oil in the skillet. Stir to combine.
⏱️ 2 min - 5
Add the drained spaghetti directly to the skillet with the chili oil sauce. Add 1 cup of the reserved pasta cooking water and the grated Parmesan cheese. Toss vigorously to combine, allowing the sauce to emulsify and coat the pasta. If the sauce seems too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min - 6
Taste and adjust seasoning as needed. Serve immediately, garnished with additional grated Parmesan cheese and a sprinkle of fresh parsley, if desired.
⏱️ 2 min