Ingredients
1 lb Spaghettoni pasta
1/3 cup extra virgin olive oil
6 cloves garlic, thinly sliced
2–3 tablespoons Calabrian chili paste (adjust to heat preference)
1/2 cup fresh Italian parsley, chopped
1 teaspoon sea salt (plus more for pasta water)
1/2 cup reserved pasta water
Optional: Grated Pecorino Romano for serving
Instructions
Step 1: Bring a large pot of water to a rolling boil and add a generous amount of salt. Cook the spaghettoni according to package instructions until just before al dente.
Step 2: While the pasta cooks, add the olive oil and sliced garlic to a large skillet over medium-low heat. Sauté until the garlic is fragrant and turns a light golden color.
Step 3: Stir the Calabrian chili paste into the oil and garlic, cooking for another 1 minute to release the oils and aromas.
Step 4: Reserve 1 cup of pasta water, then drain the spaghettoni (or use tongs to transfer it directly to the skillet).
Step 5: Increase the heat to medium and toss the pasta with the chili oil, adding reserved pasta water 1/4 cup at a time until a glossy sauce forms.
Step 6: Remove from heat, stir in the fresh parsley, and serve immediately with an optional dusting of Pecorino Romano.
Notes
Always reserve more pasta water than you think you need; it is the key to a silky sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Spaghettoni, Calabrian Chili, Garlic Pasta, Italian Recipes, Spicy Pasta, Quick Dinner
