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Spaghetti with Garlic, Olive Oil and Chilies

Spaghetti with Garlic, Olive Oil and Chilies

Chilis, garlic, olive oil, and Parm give pasta aglio, olio e peperoncino an easy dose of big flavor.

By Phoebe MaglathlinOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes

This classic Roman dish, called pasta aglio, olio e peperoncino, requires few ingredients but packs big flavor. In our version, fresh Fresno chilies add vibrant color, a subtle fruitiness and chili heat that balances the intensity of the garlic. If you're a fan of spice, you may want to leave the seeds in one the Fresnos, or add a pinch or two of red pepper flakes to the oil along with the chilies and garlic. Boiling the spaghetti for only 5 minutes in a relatively small amount of water (2 quarts) leaves the pasta only partly cooked and the water extra-starchy; we reserve some of the water to finish cooking the spaghetti in the same skillet in which we've made a garlic-and-chili infused oil.

Tip

Don't add the reserved pasta water to the skillet until the oil has had a chance to cool slightly because if the oil is very hot and the mixture will splatter. After adding the pasta to the skillet, don't be afraid to cook at a rapid simmer; this helps ensure the water will be absorbed in 3 to 5 minutes, before the pasta overcooks.

Ingredients
  • ⅓

    cup extra-virgin olive oil

  • 3

    Fresno chilies, seeded, halved and thinly sliced crosswise

  • 8

    medium garlic cloves, smashed and peeled

  • 12

    ounces spaghetti

  • Kosher salt

  • ½

    ounce Parmesan or Pecorino romano cheese, finely grated (¼ cup), plus more to serve

  • ¼

    cup roughly chopped fresh flat-leaf parsley

Step 1

In a 12-inch skillet over medium, combine the oil, chilies and garlic. Cook, stirring occasionally, until the garlic is golden brown, about 5 minutes.

Remove from the heat, then transfer only the garlic a small bowl. Use a fork to mash it to a coarse paste; set aside. Let the oil cool slightly.

Step 2

In a large pot, bring 2 quarts water to a boil. Stir in 1 tablespoon salt and the pasta; cook for 5 minutes. Reserve about 2¼ cups of the cooking water, then drain the pasta.

Step 3

Add 2 cups of the reserved cooking water and the pasta to the skillet.

Bring to a vigorous simmer over medium-high and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, 3 to 5 minutes.

Step 4

Off heat, add the cheese, 1 teaspoon salt and the smashed garlic. Toss, adding cooking water 1 tablespoon at a time as needed so the pasta is silky, not dry.

Transfer to a serving bowl, then sprinkle with the parsley. Serve with additional grated cheese.

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