Spaghettini with Garlic and Dried Chile

By danyell923

Recipes & Menus | recipes

Spaghettini with Garlic and Dried Chile
If you can find dried Calabrian peppers use them; chiles de árbol are a good substitute.

4 Servings

Recipe by Luce in Portland, OR

Photograph by Marcus Nilsson

September 2012

Ingredients

• 8 ounces spaghettini
• Kosher salt
• 3 tablespoons vegetable oil
• 1 tablespoon extra-virgin olive oil
• 3 large garlic cloves, lightly crushed
• 3 dried Calabrian peppers or chiles de árbol
• 4 tablespoons finely grated Parmesan

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).

Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isnt ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.

Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 Tbsp. pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.

Divide pasta among bowls and garnish each with 1 Tbsp. Parmesan.

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