This spicy garlic pasta is one of the easiest pasta recipes that you could ever make with the most satisfying and delicious results. Oh, my goodness will be repeated as you taste it while realizing the simplicity of it all!
If you love garlic and you love quick and easy recipes, especially for busy weekdays, you're in the right place. Four ingredients and 10 minutes, that's all you need to whip up this dish with a spicy kick!
The inspiration for this recipe came about when we were making my husband's favorite pasta recipe. If I ever ask him what he wants for dinner, his reply is always pasta garlic and chili or pasta with anchovies and then on occasion for a creamy pasta, it will be this Zio Michele (Creamy Bacon and Tomato).
As delicious as these all are, I'm a home cook who is always testing flavors and wanting the food to call my name. Honestly it's like a old record😀
You cannot argue with anyone who has grown up eating a particular dish even if you think it might benefit from a bit of a twist, especially an Italian. Their way is the correct way and that's that.
Or is it 🙂 I love this authentic Spaghetti Aglio Olio E Peperoncino Recipe and we always eat it as per tradition, with the garlic sliced, slightly golden before you add the chili and a host of other things, you can read the full recipe. Personally, my anosmic side kicked in and I needed a lot more garlic and a spicier pop of heat, so this is my version.
Let the records show, that this is not a Spaghetti Aglio Olio E Peperoncino Recipe it is my spicy garlic pasta.
This recipe is perfect for dinner, but we whip it up for lunch too any day of the week. It's an Italian classic spin off from my Spaghetti Aglio Olio E Peperoncino Recipe just with twice the number of garlic and much less pasta to keep those winter blues away.
How To Make Spicy Garlic Pasta
This recipe uses 4 ingredients. Whatever the number is that you are thinking for garlic, double it! Here's what you will need.
Garlic: Garlic, peeled, thinly sliced and divided.
Pasta: Spaghetti is most suited, let's not debate 🙂 use any pasta you like.
Olive oil: The best quality you can find.
Dried chili flakes: Preferred to fresh chili in this recipe, but both red pepper flakes and fresh chili work.
Optional Ingredients: Chopped fresh parsley and parmesan cheese.
Instructions
An easy step by step method for a recipe with a ton of flavor!
Step 1: Cook the Pasta
Bring a large pot of water to boil and cook the spaghetti as per package instructions, with 1-2 minutes under al dente.
Step 2: Flavor Aromatics
In a large skillet or large pan, heat the extra virgin olive oil over low heat. Add the sliced garlic and as the texture starts to change (a couple seconds) add the red chili flakes. Give the pan a gentle shake or mix the chili flakes and garlic with a spoon. Cook for 1 minute.
Move the pan off the heat while it cooks to regulate the heat in the pan, so they don't burn.
Step 3: Combine
Add the cooked spaghetti and with a pair of tongs, start lifting and tossing the spaghetti into the chili and garlic, 10 seconds! Add the pasta water and keep lifting and tossing, 1 minute. Remove from the heat.
Depending on how much sauce you want, you will add more reserved pasta water for more sauce. Remove the pan with a little sauce left in the pan, the pasta will absorb it all anyway.
How To Serve Spicy Pasta
Serve this dish with a handful of freshly chopped parsley that you can whip into the pasta in the last few strokes of tossing.
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Serving with fresh black pepper might not be necessary, it's already hot. Serve with freshly grated Parmesan cheese, Pecorino cheese, a squeeze of fresh lemon or more red chili flakes.
Here are more serving options:
- Spicy Garlic Butter Sauce: For the garlic oil and chili you can use butter instead of oil.
- For a Spicy Garlic Butter Linguini: Use the butter sauce from above and use linguini pasta instead of Spaghetti.
- Salad: Salad is always a great idea as a side dish. Try this Italian Caprese Salad (Insalata Caprese) or these Caprese Salad Sticks to keep the Italian theme going.
- I find that good old bread is a definite side dish to any meal, try this Homemade Ciabatta Bread or these Crusty Bread Rolls.
Recipe Notes
- Save a cup of pasta water to help create a sauce. In the recipe card below, we call for 2 cups of water because you may need more reserved pasta water.
- Feel free to use any long pasta.
- You can use fresh chili, thinly sliced or chili flakes. You can also use a little of both.
- This recipe uses fresh parsley but any fresh herb of your choice works, with fresh basil being the 1st choice.
Variations
Protein: Add your protein of choice to up your protein. From roast chicken leftovers, rotisserie, or seafood is great in this spicy pasta.
Adventurous: A little more daring 🙂 let me share. For an Asian inspired dish, use sesame oil instead of extra virgin olive oil, add a touch of fish sauce, regular soy sauce and swop the spaghetti for ramen noodles. Finish with a ½ teaspoon sesame oil instead. A completely different dish I know, but equally as tasty!
Crunchy Texture: Add chopped green onions to the chili garlic and oil and toasted breadcrumbs. Serve over the pasta.
Storage Instructions
This spicy garlic pasta is best served warm and fresh hence the small quantities used per serving. Should you need to store any leftovers, refrigerate in an airtight container for 3-4 days. Reheat in the microwave on 10 second bursts for 30 seconds roughly or reheat on the stove on medium-high heat with a splash of water until warmed through.
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Spicy Garlic Spaghetti Pasta Recipe in 10 Minutes
Ingredients
- 200 grams spaghetti, or any other long pasta
- 1 tablespoon salt or to taste to cook the pasta
- 2 cups reserved pasta water
- ½ cup extra virgin olive oil
- 10 garlic cloves, peeled and sliced
- 4 tsps. dried chili flakes
Optional ingredients
- chopped parsley
- Parmesan cheese, Pecorino
Instructions
- Cook the pasta: Bring a large pot of water to boil and 1 Tbsp salt or to taste to cook the pasta. Cook the 200 grams spaghetti, or any other long pasta per packet instruction with about 1 minute under al dente. Once cooked, drain, reserving 2 cups of pasta water.200 grams spaghetti, or any other long pasta, 1 tablespoon salt or to taste to cook the pasta
Meanwhile Make the Garlic Chili Oil
- In a large skillet or frying pan, heat the ½ cup extra virgin olive oil over low heat. Add 10 garlic cloves, peeled and sliced and cook until fragrant, about 1 minute. Add 4 tsps. dried chili flakes and be careful to not burn them. Gently lift the pan or skillet off the heat and swirl the garlic and chili flakes around, this helps regulate the heat in the pan and prevents them from burning.Remove half of the garlic chili oil to a small bowl and set aside.½ cup extra virgin olive oil, 10 garlic cloves, peeled and sliced, 4 tsps. dried chili flakes
- Add the pasta: Add the cooked spaghetti to the now remaining half of the garlic chili oil in the skillet and with a pair of tongs, lift the spaghetti and toss with the garlic, chili and oil. Start to add the 2 cups reserved pasta water about ¼ cup at a time so that you can regulate how much sauce you want. More water, equals more sauce as the oil and water emulsify.2 cups reserved pasta water
- Cooling the pan down: Adding the pasta, lifting and tossing the pasta as you add splashes of reserved pasta water helps cool the heat from the pan down.
- Serve: Add chopped parsley and toss again. Serve with the reserved garlic chili oil that was set aside earlier. Enjoy! Add, if using, freshly grated Parmesan cheese, Pecorino or Pecorino cheese.chopped parsley, Parmesan cheese, Pecorino
Notes
-
- Save a cup of pasta water to help create a sauce. In the recipe card below, we call for 2 cups of water because you may need more reserved pasta water.
-
- Feel free to use any long pasta.
-
- You can use fresh chili, thinly sliced or chili flakes. You can also use a little of both.
-
- This recipe uses fresh parsley but any fresh herb of your choice works, with fresh basil being the 1st choice.
Storage Instructions
This spicy garlic pasta is best served warm and fresh hence the small quantities used per serving. Should you need to store any leftovers, refrigerate in an airtight container for 3-4 days. Reheat in the microwave on 10 second bursts for 30 seconds roughly or reheat on the stove on medium-high heat with a splash of water until warmed through. It won't be as fresh as when served warm but it's still good enough to eat rather than waste.Nutrition
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