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Spaghetti with Garlic, Olive Oil and Chilies
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.
4
Servings
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.
30 minutes
Ingredients
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⅓
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3
Fresno chilies, seeded, halved and thinly sliced crosswise
Directions
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01In 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.
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