Chili Oil Garlic Butter Pasta
Chili Oil Garlic Butter Pasta
Ingredients
For the Garlic Confit
- 15 garlic cloves, from 2-3 heads of garlic
- 1 1/2 cups olive oil, or enough to cover garlic
For the Pasta
- 1 pound spaghetti
- 1 yellow onion, thinly sliced
- 1 tablespoon chili oil, or to taste
- 1 teaspoon honey
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 2 cups spinach, fresh, packed
- 2 tablespoons fresh parsley, finely chopped, for garnish
- salt, as needed
- black pepper, freshly ground, as needed
Instructions
- 1
Separate garlic cloves from the heads. Place the unpeeled garlic cloves in a heatproof bowl and cover with boiling water. Let sit for 1 minute, then drain. This helps loosen the skins for easier peeling. Peel the garlic cloves.
⏱️ 2 min
- 2
In a small saucepan, combine the peeled garlic cloves and olive oil, ensuring the garlic is fully submerged. Heat over low heat, maintaining a gentle simmer, until the garlic is golden brown and very tender, about 20-25 minutes. Do not let the garlic fry or brown too quickly.
⏱️ 25 min
- 3
Carefully strain the confit garlic cloves from the oil, reserving the oil for other uses if desired. Transfer the confit garlic cloves to a small food processor or chopper. Blend until a smooth, creamy paste forms. This is your 'garlic butter'.
⏱️ 3 min
- 4
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
⏱️ 10 min•🌡️ 212
- 5
While the pasta cooks, heat 2 tablespoons of the reserved garlic confit oil (or fresh olive oil) in a large skillet over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until softened and caramelized to a golden-brown color, about 8-10 minutes.
⏱️ 10 min
- 6
Reduce heat to low. Add 2 tablespoons of the prepared 'garlic butter' paste and 1 tablespoon of chili oil to the caramelized onions. Stir well to combine. Drizzle in the honey and sprinkle in the grated Parmesan cheese. Stir until the cheese is melted and the sauce is cohesive and orange-hued.
⏱️ 3 min
- 7
Add the drained spaghetti and fresh spinach to the skillet with the sauce. Toss vigorously to coat the pasta evenly, allowing the spinach to wilt. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with finely chopped fresh parsley and additional grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Garlic Butter Pasta
Ingredients
For the Garlic Confit
- 15 garlic cloves, from 2-3 heads of garlic
- 1 1/2 cups olive oil, or enough to cover garlic
For the Pasta
- 1 pound spaghetti
- 1 yellow onion, thinly sliced
- 1 tablespoon chili oil, or to taste
- 1 teaspoon honey
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 2 cups spinach, fresh, packed
- 2 tablespoons fresh parsley, finely chopped, for garnish
- salt, as needed
- black pepper, freshly ground, as needed
Instructions
- 1
Separate garlic cloves from the heads. Place the unpeeled garlic cloves in a heatproof bowl and cover with boiling water. Let sit for 1 minute, then drain. This helps loosen the skins for easier peeling. Peel the garlic cloves.
⏱️ 2 min - 2
In a small saucepan, combine the peeled garlic cloves and olive oil, ensuring the garlic is fully submerged. Heat over low heat, maintaining a gentle simmer, until the garlic is golden brown and very tender, about 20-25 minutes. Do not let the garlic fry or brown too quickly.
⏱️ 25 min - 3
Carefully strain the confit garlic cloves from the oil, reserving the oil for other uses if desired. Transfer the confit garlic cloves to a small food processor or chopper. Blend until a smooth, creamy paste forms. This is your 'garlic butter'.
⏱️ 3 min - 4
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
⏱️ 10 min•🌡️ 212 - 5
While the pasta cooks, heat 2 tablespoons of the reserved garlic confit oil (or fresh olive oil) in a large skillet over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until softened and caramelized to a golden-brown color, about 8-10 minutes.
⏱️ 10 min - 6
Reduce heat to low. Add 2 tablespoons of the prepared 'garlic butter' paste and 1 tablespoon of chili oil to the caramelized onions. Stir well to combine. Drizzle in the honey and sprinkle in the grated Parmesan cheese. Stir until the cheese is melted and the sauce is cohesive and orange-hued.
⏱️ 3 min - 7
Add the drained spaghetti and fresh spinach to the skillet with the sauce. Toss vigorously to coat the pasta evenly, allowing the spinach to wilt. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with finely chopped fresh parsley and additional grated Parmesan cheese, if desired.
⏱️ 2 min