10-Minute Spicy Garlic
Chili Spaghetti

Ready in just 10 minutes, this silky garlic and chili spaghetti transforms three pantry staples into a restaurant-quality meal. An immersion blender emulsifies the infused oil and starchy pasta water into a rich, creamy sauce that perfectly coats every noodle.

Ingredients

• 200 g dry spaghetti
• 6 cloves garlic
• 3 whole red chili peppers or millet peppers
• 60 ml extra virgin olive oil
• to taste salt
• to taste black pepper
• 1 small bunch fresh parsley
• optional Parmesan cheese

Instructions

1. 1Salt the boiling water

   

   Bring a large pot of water to a rolling boil over high heat. Generously season the water with salt until it tastes well-seasoned; this is a crucial step for flavoring the pasta from the inside out as it cooks.

   Tip: Do not add oil to the pasta water, as it creates a slick coating on the noodles that will prevent your delicious garlic oil sauce from clinging to them later.
2. 2Cook the spaghetti

   

   Drop the dry spaghetti noodles straight into the boiling, salted water. As the submerged ends begin to soften, gently push the rest of the pasta down until it is fully submerged. Cook the pasta until it reaches a firm al dente texture.

   Tip: Stir the pasta occasionally during the first few minutes of boiling to prevent the long strands from sticking together in clumps.
3. 3Heat the olive oil

   

   Place a wide pan or wok over medium-low heat. Pour in a generous amount of high-quality olive oil. Using ample oil is essential for this recipe, as it will serve as the primary base for your rich and silky pasta sauce.

   Tip: Extra virgin olive oil provides the best authentic flavor, but be careful to manage your heat so it does not reach its smoking point.
4. 4Infuse the oil with garlic

   

   Add the thickly sliced raw garlic directly into the warm olive oil. Keep the stovetop heat on medium-low to gently and slowly infuse the oil with the rich, aromatic garlic flavor without letting the slices burn.

   Tip: If the garlic starts to brown too quickly or violently sizzle, lower the heat immediately. Burnt garlic will turn the entire dish bitter.
5. 5Add the chopped chilies

   

   Toss the freshly chopped red chili peppers into the pan alongside the simmering garlic. Stir them together in the warm oil so the heat of the chilies can release and build a beautifully spicy and vibrant flavor profile.

   Tip: You can easily adjust the amount of fresh chili depending on your personal spice tolerance, or substitute with dried red chili flakes if preferred.
6. 6Fry until golden and crispy

   

   Tilt the pan slightly to pool the infused oil in one corner, allowing the garlic slices and chilies to essentially deep-fry together. Continue cooking gently until the garlic turns a light, appetizing golden brown and becomes perfectly crispy.

   Tip: Watch the pan very closely at this stage. Garlic can go from perfectly golden and crispy to unpleasantly burnt in just a matter of seconds.
7. 7Reserve garlic and chili

   

   Using a slotted spoon, carefully scoop the golden garlic slices and crisp chilies out of the pan, leaving the infused olive oil behind. Transfer the aromatics to a small glass bowl to keep them crunchy for the final garnish and prevent them from burning.

   Tip: Be quick when removing the fried aromatics, as residual heat in the oil can continue to cook and potentially burn them while they sit in the pan.
8. 8Transfer aromatics for blending

   

   Spoon a portion of the fried garlic, chili slices, and infused olive oil from your bowl to transfer into a tall blending cup. Reserving a little bit of the crispy garlic and chili will give you a fantastic garnish for the final plating.

   Tip: Make sure you include enough of the infused oil in the blending cup so the mixture purees smoothly without getting stuck.
9. 9Puree the garlic chili sauce

   

   Use an immersion blender to puree the garlic, chili, and oil until it forms a thick, smooth, and cohesive sauce. This concentrated paste will disperse evenly through the pasta, ensuring every bite is packed with rich flavor.

   Tip: Pulse the blender slowly at first to avoid splashing the oil, then blend continuously until smooth.
10. 10Add spaghetti to the skillet

    

    Transfer the freshly cooked spaghetti straight from the boiling water into the skillet. Adding the hot pasta directly to the pan allows it to mingle with any residual infused oil and prepares it to quickly absorb the blended sauce.

    Tip: Cook the pasta until just shy of al dente, so it can finish cooking in the pan and soak up the sauce without becoming mushy.
11. 11Add sauce and pasta water

    

    Spoon the freshly blended garlic and chili sauce over the pasta. Next, pour in a ladle of the hot, starchy pasta cooking water. The starch in this water acts as a crucial binder that will help the oil and sauce emulsify.

    Tip: The pasta water should be hot; cold water will lower the pans temperature and stall the cooking process.
12. 12Toss to emulsify

    

    Use kitchen tongs to rapidly toss and stir the spaghetti over heat. The vigorous agitation forces the starchy pasta water and the infused oil to combine, creating a luxuriously thick and creamy sauce that coats every single noodle perfectly.

    Tip: If the sauce looks too oily, add another splash of pasta water and keep tossing. If its too watery, let it reduce for a few more seconds.
13. 13Season with black pepper

    

    With the pasta well-coated in the emulsified sauce, season it generously with freshly ground black pepper. The sharp, earthy bite of the pepper beautifully balances the richness of the garlic-infused oil.

    Tip: Always use freshly ground black pepper for the most robust flavor, as pre-ground pepper quickly loses its aromatic oils.
14. 14Add fresh herbs

    

    Sprinkle chopped fresh parsley over the seasoned pasta. The vibrant green herbs add a pop of color to the dish and bring a bright, fresh flavor that perfectly complements the savory, spicy profile of the spaghetti.

    Tip: Add the fresh herbs at the very end of cooking to ensure they maintain their vibrant color and delicate flavor.
15. 15Toss everything together

    

    Use tongs to quickly toss and stir the pasta in the pan. Make sure the freshly added parsley and black pepper are evenly distributed throughout the dish, and that every strand of spaghetti is thoroughly coated in the silky sauce.

    Tip: Tossing the pasta vigorously helps release its starches, which bind with the oil to create a creamier, more cohesive sauce.
16. 16Add Parmesan cheese

    

    For a richer, milkier flavor, grate fresh Parmesan cheese directly over the hot spaghetti in the pan. The residual heat from the pasta and sauce will gently melt the cheese, adding a savory, creamy depth to the dish.

    Tip: Turn off the heat before adding the Parmesan to prevent the cheese from clumping or the sauce from splitting.

Storage & Reheating

Burn It Off

Frequently Asked Questions