Garlic Chili Oil Spaghetti
Serves 1
Directions
- 1Bring a large pot of aggressively salted water to a boil.
- 2Cook spaghetti until al dente.
- 3Reserve 1 1/2 cups of the starchy pasta water, then drain.
- 4While the pasta cooks, gently heat the olive oil in a large skillet over medium-low.
- 5Add the garlic slices and whole parsley stem, stir constantly until the garlic turns light golden (about 3 minutes).
- 6Stir in the chili flakes and a pinch of salt.
- 7Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat.
- 8Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil until it looks creamy and slightly thick.
- 9Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water.
- 10Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go, alternating between the two while tossing nonstop until the sauce turns silky and glossy.
- 11Turn off the heat and stir in the chopped parsley.
- 12Taste and add a tiny pinch of salt if needed.
- 13Plate immediately, spooning any extra sauce from the pan over the top.
- 14Garnish with lemon zest and a sprinkle of Parmesan if desired (add cheese after plating).
Ingredients
- 8 oz spaghetti
- 0.33 cup extra virgin olive oil
- 8 garlic cloves, thinly sliced
- 1 tsp red chili flakes
- 1 to 1 1/2 cups reserved pasta water
- 1 whole parsley stem, for infusing
- 0.33 cup fresh parsley leaves, finely chopped
- fresh lemon zest, for garnish
- freshly grated Parmesan cheese, for serving
- 1 pinch salt
Equipment
large potlarge skillettongs
Tips
- When cooking garlic, stir constantly until it turns light golden, not brown.
- When forming the sauce, vigorously stir/whisk the pasta water with the oil to create a creamy emulsion.
- When tossing the spaghetti with the sauce, alternate between drizzling in olive oil and pasta water nonstop for 1-2 minutes until the sauce is silky and glossy.
- Add Parmesan cheese after plating so it doesn't break the emulsion.
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