Back to Spaghetti with Garlic, Oil, and Chile All Reviews for Spaghetti with Garlic, Oil, and Chile - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spaghetti with Garlic, Oil, and Chile Credit: Johnny Miller Recipe Summary total: 25 mins Servings: 2
Ingredients Ingredient Checklist Kosher salt and freshly ground pepper 8 ounces spaghetti or spaghettini 2 tablespoons thinly sliced garlic (from 4 cloves) 1/4 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
Cook’s Notes Fresh chile adds heat and delicate flavor, but you can remove the seeds if you prefer less spice.
Gallery Spaghetti with Garlic, Oil, and Chile Credit: Johnny Miller
Recipe Summary total: 25 mins Servings: 2
Gallery
Spaghetti with Garlic, Oil, and Chile Credit: Johnny Miller
Spaghetti with Garlic, Oil, and Chile
Credit: Johnny Miller
Spaghetti with Garlic, Oil, and Chile
Recipe Summary total: 25 mins Servings: 2
Recipe Summary
total: 25 mins
Servings: 2
total: 25 mins
total:
25 mins
Servings: 2
2
Ingredients
Ingredients
- Kosher salt and freshly ground pepper 8 ounces spaghetti or spaghettini 2 tablespoons thinly sliced garlic (from 4 cloves) 1/4 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
Directions
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.
Cook’s Notes Fresh chile adds heat and delicate flavor, but you can remove the seeds if you prefer less spice.
Cook’s Notes
Fresh chile adds heat and delicate flavor, but you can remove the seeds if you prefer less spice.
Reviews (9)
Add Rating & Review
Reviews (9)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 03/19/2009 I added 3 cloves of garlic, minced. I left the garlic in, but it still could've used more garlic and chile. The lemon zest and juice added a nice tang.
Martha Stewart Member Rating: Unrated 02/20/2009 to all the folks making fun of the editors for using the word chile, get a dicitionary! Chile can be the country and also the pepper.
Martha Stewart Member Rating: Unrated 02/19/2009 Why would you remove the garlic from the noodles? And exactly how would you remove crushed garlic from it? Someone needs to do a better job of editing :) and LOL at chile :) If my friends make this for me, I will have to ask if they dug through my food to remove the garlic :)
Martha Stewart Member Rating: Unrated 02/18/2009 Ha ha ha... No... it' just that "chile" is different from "chili", and this recipe calls for chile, right?
Martha Stewart Member Rating: Unrated 02/18/2009 Were you proposing to incorporated the entire country of Chile in this recipe?
Martha Stewart Member Rating: Unrated 02/18/2009 I have been making this since I was 18 my grandmother called it pasta con piselli which is pasta with peas=) She put a ton more garlic though and cold peas with plenty of parmesan, salt and olive oil. Try it cold with the peas it's yummy!
Martha Stewart Member Rating: Unrated 02/17/2009 This is a favorite here. I've been fixing this for years. Lots of olive oil, garlic and parm cheese and the lemon is a great touch. - yummy. Whenever I have some steamed broccoli left over, I'll add that too. This seems to go well with angel hair or a thinner pasta although I've made it with fettuccini many times as well. Great use for left-over pasta, too, if there's such a thing as left-over pasta!
Martha Stewart Member Rating: Unrated 02/17/2009 I make this pasta often, almost the exact same recipe but without the lemon, even my kids love it, sounds yummy with lemon, next time i will try it like this, don't know why I hadn't thought of it before!!!
Martha Stewart Member Rating: Unrated 02/17/2009 This is so very good and easy. My family wants me to leave the garlic
Martha Stewart Member
Rating: Unrated 03/19/2009
I added 3 cloves of garlic, minced. I left the garlic in, but it still could’ve used more garlic and chile. The lemon zest and juice added a nice tang.
Rating: Unrated
Rating: Unrated 02/20/2009
to all the folks making fun of the editors for using the word chile, get a dicitionary! Chile can be the country and also the pepper.
Rating: Unrated 02/19/2009
Why would you remove the garlic from the noodles? And exactly how would you remove crushed garlic from it? Someone needs to do a better job of editing :) and LOL at chile :) If my friends make this for me, I will have to ask if they dug through my food to remove the garlic :)
Rating: Unrated 02/18/2009
Ha ha ha… No… it’ just that “chile” is different from “chili”, and this recipe calls for chile, right?
Were you proposing to incorporated the entire country of Chile in this recipe?
I have been making this since I was 18 my grandmother called it pasta con piselli which is pasta with peas=) She put a ton more garlic though and cold peas with plenty of parmesan, salt and olive oil. Try it cold with the peas it’s yummy!
Rating: Unrated 02/17/2009
This is a favorite here. I’ve been fixing this for years. Lots of olive oil, garlic and parm cheese and the lemon is a great touch. - yummy. Whenever I have some steamed broccoli left over, I’ll add that too. This seems to go well with angel hair or a thinner pasta although I’ve made it with fettuccini many times as well. Great use for left-over pasta, too, if there’s such a thing as left-over pasta!
I make this pasta often, almost the exact same recipe but without the lemon, even my kids love it, sounds yummy with lemon, next time i will try it like this, don’t know why I hadn’t thought of it before!!!
This is so very good and easy. My family wants me to leave the garlic
All Reviews for Spaghetti with Garlic, Oil, and Chile
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaghetti with Garlic, Oil, and Chile
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
