Traditional recipes

Spaghettini with Garlic and Dried Chile

Spaghettini with Garlic and Dried Chile


  • 3 tablespoons vegetable oil
  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, lightly crushed
  • 3 dried Calabrian peppers or chiles de árbol
  • 4 tablespoons finely grated Parmesan

Recipe Preparation

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

  • Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).

  • Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isn't ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.

  • Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 Tbsp. pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.

  • Divide pasta among bowls and garnish each with 1 Tbsp. Parmesan.

Recipe by Lauren Fortgang of Le Pigeon in Portland OR,

Nutritional Content

One serving contains: Calories (kcal) 430 Fat (g) 24 Saturated Fat (g) 4.5 Cholesterol (mg) 240 Carbohydrates (g) 42 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 10 Sodium (mg) 240Reviews Section

Watch the video: Italian Grandma Makes Spaghetti Aglio e Olio Garlic u0026 Oil (October 2021).