Giada's Calabrian Chili Pasta
Giada's Calabrian Chili Pasta
Ingredients
- 1 pound spaghetti
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1 tablespoon Calabrian chili paste, or more, to taste
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 lemon, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and cook for 1-2 minutes, until fragrant but not browned.
⏱️ 2 min
- 3
Stir in the Calabrian chili paste and cook for another minute, allowing the flavors to meld.
⏱️ 1 min
- 4
Add the halved cherry tomatoes to the skillet. Cook for 3-5 minutes, stirring occasionally, until they begin to soften and release their juices.
⏱️ 4 min
- 5
Drain the cooked spaghetti and add it directly to the skillet with the tomato mixture. Add 1 cup of the reserved pasta cooking water, the chopped basil, grated Parmesan cheese, lemon zest, and lemon juice. Toss everything together until the pasta is well coated and the sauce emulsifies.
⏱️ 3 min
- 6
If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min
- 7
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Giada's Calabrian Chili Pasta
- 1 pound spaghetti
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1 tablespoon Calabrian chili paste, or more, to taste
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 lemon, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and cook for 1-2 minutes, until fragrant but not browned.
⏱️ 2 min - 3
Stir in the Calabrian chili paste and cook for another minute, allowing the flavors to meld.
⏱️ 1 min - 4
Add the halved cherry tomatoes to the skillet. Cook for 3-5 minutes, stirring occasionally, until they begin to soften and release their juices.
⏱️ 4 min - 5
Drain the cooked spaghetti and add it directly to the skillet with the tomato mixture. Add 1 cup of the reserved pasta cooking water, the chopped basil, grated Parmesan cheese, lemon zest, and lemon juice. Toss everything together until the pasta is well coated and the sauce emulsifies.
⏱️ 3 min - 6
If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min - 7
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 1 min