Garlic Chili Oil Spaghetti
Garlic Chili Oil Spaghetti
Ingredients
For the Spaghetti
- 8 ounces spaghetti
- kosher salt, for pasta water, as needed
For the Garlic Chili Oil Sauce
- 1/3 cup extra virgin olive oil, plus 1 to 2 tablespoons more as needed
- 8 garlic cloves, thinly sliced
- 1 teaspoon red chili flakes
- 1 parsley stem, whole, for infusing
- 1 pinch kosher salt
- 1 1/2 cups reserved pasta water
For Finishing and Serving
- 1/3 cup fresh parsley leaves, finely chopped
- fresh lemon zest, for garnish, optional
- Parmesan cheese, freshly grated, for serving, optional
Instructions
- 1
Bring a large pot of aggressively salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water, then drain the spaghetti.
⏱️ 10 min
- 2
While the pasta cooks, heat 1/3 cup of the extra virgin olive oil gently in a large skillet over medium-low heat. Add the thinly sliced garlic and the whole parsley stem. Stir constantly for about 3 minutes until the garlic turns light golden; do not let it brown.
⏱️ 5 min
- 3
Stir in the red chili flakes and a pinch of salt. Let them bloom in the oil for 30 seconds, then remove the parsley stem and take the pan off the heat.
⏱️ 1 min
- 4
Add about 1/2 cup of the reserved pasta water to the skillet. Stir or whisk vigorously to combine with the oil. Continue until it starts looking creamy and slightly thick, indicating an emulsion has formed.
⏱️ 2 min
- 5
Return the pan to medium-low heat. Add the drained spaghetti along with another splash of pasta water. Toss everything aggressively with tongs for 1 to 2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go. Alternate between the two while tossing nonstop. The sauce should become silky and glossy. If it looks dry or clumpy, add more water; if it looks thin, keep tossing.
⏱️ 3 min
- 6
Turn off the heat and stir in the finely chopped fresh parsley leaves. Taste and add a tiny pinch of salt if needed.
⏱️ 1 min
- 7
Plate immediately, spooning any extra sauce from the pan over the top. Garnish with fresh lemon zest and a sprinkle of freshly grated Parmesan cheese if desired (add cheese after plating to maintain the sauce's emulsion).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Oil Spaghetti
Ingredients
For the Spaghetti
- 8 ounces spaghetti
- kosher salt, for pasta water, as needed
For the Garlic Chili Oil Sauce
- 1/3 cup extra virgin olive oil, plus 1 to 2 tablespoons more as needed
- 8 garlic cloves, thinly sliced
- 1 teaspoon red chili flakes
- 1 parsley stem, whole, for infusing
- 1 pinch kosher salt
- 1 1/2 cups reserved pasta water
For Finishing and Serving
- 1/3 cup fresh parsley leaves, finely chopped
- fresh lemon zest, for garnish, optional
- Parmesan cheese, freshly grated, for serving, optional
Instructions
- 1
Bring a large pot of aggressively salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water, then drain the spaghetti.
⏱️ 10 min - 2
While the pasta cooks, heat 1/3 cup of the extra virgin olive oil gently in a large skillet over medium-low heat. Add the thinly sliced garlic and the whole parsley stem. Stir constantly for about 3 minutes until the garlic turns light golden; do not let it brown.
⏱️ 5 min - 3
Stir in the red chili flakes and a pinch of salt. Let them bloom in the oil for 30 seconds, then remove the parsley stem and take the pan off the heat.
⏱️ 1 min - 4
Add about 1/2 cup of the reserved pasta water to the skillet. Stir or whisk vigorously to combine with the oil. Continue until it starts looking creamy and slightly thick, indicating an emulsion has formed.
⏱️ 2 min - 5
Return the pan to medium-low heat. Add the drained spaghetti along with another splash of pasta water. Toss everything aggressively with tongs for 1 to 2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go. Alternate between the two while tossing nonstop. The sauce should become silky and glossy. If it looks dry or clumpy, add more water; if it looks thin, keep tossing.
⏱️ 3 min - 6
Turn off the heat and stir in the finely chopped fresh parsley leaves. Taste and add a tiny pinch of salt if needed.
⏱️ 1 min - 7
Plate immediately, spooning any extra sauce from the pan over the top. Garnish with fresh lemon zest and a sprinkle of freshly grated Parmesan cheese if desired (add cheese after plating to maintain the sauce's emulsion).
⏱️ 1 min