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Dinner

Spaghetti with Garlic, Oil, and Chile

To make this 25-minute pasta dish that uses practically pantry-exclusive ingredients, olive oil and garlic go into a cold pan and warm up together to let their flavors meld and infuse. Then pasta water gets tossed in—not just for a splash of liquid, but to become part of the sauce and stop the garlic from getting darker. Add a little fresh chile, toss in the noodlesto coat, grate some Parmesan on top, and you have an easy dinner in the bowl.

Ingredients :

    Kosher salt and freshly ground pepper
    8 ounces spaghetti or spaghettini
    2 tablespoons thinly sliced garlic (from 4 cloves)
    ¼ cup extra-virgin olive oil
    2 tablespoons chopped fresh sage
    1 Fresno or long finger chile, thinly sliced
    4 ounces Parmigiano-Reggiano, grated (1 cup), plus more for serving (optional)
    Fresh basil leaves, for serving

Direction :

    Bring a large pot of water to a boil. Season generously with salt. Stir in spaghetti and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water; drain.
    Meanwhile, add garlic and oil to a cold large skillet over medium heat. Cook, stirring occasionally, until garlic is just golden, 2 to 3 minutes. Add sage and chile; cook 1 minute more. Stir in 1/2 cup pasta water and a few grinds of pepper. Increase heat to high and cook, swirling skillet occasionally, until reduced by about half, 2 to 3 minutes. Add pasta; toss to coat.
    Remove skillet from heat, add cheese, and toss vigorously, adding more pasta water as needed to create a creamy sauce. Season with salt and pepper and serve, with basil leaves and more cheese scattered over top.

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