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Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and cook for 3 minutes, stirring occasionally, until softened.

Add the minced garlic to the skillet with the onions. Continue to cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.

Stir in the chili powder (or chili flakes and Aleppo pepper mix), salt, black pepper, and smoked paprika. Mix well until the spices are fragrant and begin to bubble, forming a crispy sauce. This should take about 1 minute.

Remove 2 teaspoons of the crispy onion garlic mixture from the pan and set aside in a small bowl; this will be used for topping.

Pour the reserved pasta water into the skillet with the remaining onion and garlic mixture. Stir well, scraping up any browned bits from the bottom of the pan, to create a light sauce.

Add the cooked and drained pasta to the skillet. Toss vigorously with tongs to coat the pasta evenly with the sauce. Cook for another 1-2 minutes, allowing the pasta to absorb some of the flavors.

Divide the pasta among serving bowls. Garnish each serving with the reserved crispy onion garlic mixture and a sprinkle of fresh chopped parsley. Serve immediately.


Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.

While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the finely chopped onion and cook for 3 minutes, stirring occasionally, until softened.

Add the minced garlic to the skillet with the onions. Continue to cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.

Stir in the chili powder (or chili flakes and Aleppo pepper mix), salt, black pepper, and smoked paprika. Mix well until the spices are fragrant and begin to bubble, forming a crispy sauce. This should take about 1 minute.

Remove 2 teaspoons of the crispy onion garlic mixture from the pan and set aside in a small bowl; this will be used for topping.

Pour the reserved pasta water into the skillet with the remaining onion and garlic mixture. Stir well, scraping up any browned bits from the bottom of the pan, to create a light sauce.

Add the cooked and drained pasta to the skillet. Toss vigorously with tongs to coat the pasta evenly with the sauce. Cook for another 1-2 minutes, allowing the pasta to absorb some of the flavors.

Divide the pasta among serving bowls. Garnish each serving with the reserved crispy onion garlic mixture and a sprinkle of fresh chopped parsley. Serve immediately.
