Spicy Garlic Pasta
Spicy Garlic Pasta
Ingredients
- 12 ounces pasta, cooked al dente, with 1/2 cup pasta water reserved
- 1 tablespoon olive oil
- 1 onion, small, diced
- 4 cloves garlic, chopped
- 1/2 cup tomato puree
- 1/4 cup fresh cream
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon chili flakes
- 1/4 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon oregano
For Topping
- 1/2 cup mozzarella cheese, shredded
- 1/4 teaspoon chili flakes, optional, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and chopped garlic. Sauté, stirring occasionally, until the onion is softened and translucent, and the garlic is fragrant and lightly golden, about 3-4 minutes.
⏱️ 4 min
- 2
Stir in the tomato puree and cook for 1-2 minutes, allowing it to slightly reduce and deepen in color.
⏱️ 2 min
- 3
Add the black pepper, garlic powder, 1/2 teaspoon chili flakes, paprika, salt, and oregano to the skillet. Stir well to combine all the spices with the tomato mixture.
⏱️ 1 min
- 4
Pour in the fresh cream and the reserved 1/2 cup of pasta water. Stir continuously until the sauce is smooth and heated through. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 5
Add the cooked pasta to the skillet with the sauce. Toss gently to ensure all the pasta is evenly coated. Cook for an additional minute, allowing the pasta to absorb some of the sauce.
⏱️ 1 min
- 6
Serve immediately, topped with shredded mozzarella cheese, chopped fresh parsley, and optionally more chili flakes for extra heat.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Pasta
- 12 ounces pasta, cooked al dente, with 1/2 cup pasta water reserved
- 1 tablespoon olive oil
- 1 onion, small, diced
- 4 cloves garlic, chopped
- 1/2 cup tomato puree
- 1/4 cup fresh cream
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon chili flakes
- 1/4 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon oregano
For Topping
- 1/2 cup mozzarella cheese, shredded
- 1/4 teaspoon chili flakes, optional, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and chopped garlic. Sauté, stirring occasionally, until the onion is softened and translucent, and the garlic is fragrant and lightly golden, about 3-4 minutes.
⏱️ 4 min - 2
Stir in the tomato puree and cook for 1-2 minutes, allowing it to slightly reduce and deepen in color.
⏱️ 2 min - 3
Add the black pepper, garlic powder, 1/2 teaspoon chili flakes, paprika, salt, and oregano to the skillet. Stir well to combine all the spices with the tomato mixture.
⏱️ 1 min - 4
Pour in the fresh cream and the reserved 1/2 cup of pasta water. Stir continuously until the sauce is smooth and heated through. Bring the sauce to a gentle simmer.
⏱️ 2 min - 5
Add the cooked pasta to the skillet with the sauce. Toss gently to ensure all the pasta is evenly coated. Cook for an additional minute, allowing the pasta to absorb some of the sauce.
⏱️ 1 min - 6
Serve immediately, topped with shredded mozzarella cheese, chopped fresh parsley, and optionally more chili flakes for extra heat.