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This spaghetti with garlic, oil, and chili is a simple, flavorful dish perfect for a quick dinner or lunch.
This dish celebrates simplicity and quality: fresh garlic, chili flakes, and high-quality olive oil blend in a perfect balance that requires no artificial enhancements. Its strength lies in enhancing basic ingredients with boldness, making it ideal for those seeking flavor without complications. When the taste is clear and flavors complement each other, there’s no need to add anything else.
Instructions
- 1
To prepare the spaghetti with garlic, oil, and chili, start by bringing a pot of water to a boil and salting it to taste. Cook the spaghetti until al dente, and while it's cooking, you can prepare the sauce: peel the garlic cloves, cut them in half, and remove the germ (the central green part of each clove).
- 2
Slice the garlic cloves into thin pieces. Take the fresh chili peppers and slice them into thin pieces, removing the stem. If you prefer a milder spice level, you can cut them lengthwise and remove the seeds before slicing. Now, pour the olive oil into a large pan.
- 3
Heat it over low heat and add the garlic and chili peppers. Sauté the sauce over very low heat; the chili and garlic should not burn, but only sauté for a couple of minutes.
- 4
To ensure even browning without the risk of burning, you can tilt the pan so that the oil and sauce collect in one spot, allowing for even cooking. Once the pasta is cooked al dente, transfer it directly to the pan and add a ladle of pasta water.
- 5
Toss for a moment to combine the flavors and emulsify the sauce, then you can plate your spaghetti with garlic, oil, and chili.
- 6
Serve hot!
Ago's Notes
- Adjust the salt according to the salt content of the canned goods.
May the gentle warmth of garlic and chili accompany each bite - enjoy this simplicity, which is the true recipe for harmony.
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