Spicy Garlic Oil Pasta
Coriander (Aglio e Olio Style)
This highly aromatic garlic oil pasta comes together in minutes. Golden toasted garlic, spicy dried chilies, and a touch of pasta water create a silky sauce that perfectly coats every noodle.
Inspired by the classic Italian aglio e olio, this dish demonstrates how a few pantry staples can transform into an incredible meal. The secret lies in slowly infusing the oil with garlic and chili without burning them, then vigorously tossing the noodles with starchy pasta water to create a beautifully emulsified sauce. A final addition of fresh coriander and grated cheese adds an irresistible savory depth.
Ingredients
- 200 g dry spaghetti
- 4-5 cloves garlic
- 2-3 dried chili peppers
- 1 small bunch fresh coriander
- 3 tbsp cooking oil or extra virgin olive oil
- to taste sea salt
- to taste black pepper
- to taste grated cheese
Instructions
- 1Boil the spaghetti
Place a bundle of dry spaghetti noodles directly into a pot of rolling boiling water. Cook the noodles until they are fully tender and done according to package instructions.
Tip: Ensure the water is at a rolling boil before adding the pasta to prevent sticking. - 2Slice the garlic
Place peeled garlic cloves on a wooden cutting board and use a chefs knife to slice them into thin pieces.
Tip: Slice the garlic evenly so they fry at the same rate without burning. - 3Cut dried chili peppers
Take dried chili peppers and cut them into smaller sections on the wooden cutting board, removing the seeds as needed.
Tip: Be careful when handling chili seeds and avoid touching your face. - 4Chop the coriander
Gather fresh coriander stems and leaves, placing them on the cutting board to chop them into small, manageable pieces.
Tip: Separate the stems from the leaves if you plan to fry the stems earlier in the process. - 5Add oil to the pan
Spray or pour a moderate amount of cooking oil into a clean frying pan, ensuring the base is lightly coated.
Tip: Heat the pan over medium heat before adding your aromatics. - 6Stir-fry garlic and chili
Transfer the sliced garlic and cut dried chili peppers into the hot oil in the pan, stirring continuously until fragrant.
Tip: Keep the heat controlled so the garlic turns golden brown rather than burning black. - 7Add cooked spaghetti
Add the freshly boiled spaghetti directly into the pan containing the fragrant stir-fried garlic and chili oil, allowing the noodles to absorb the infused flavors.
Tip: Toss the pasta immediately after adding it to the oil to prevent sticking and ensure even coating. - 8Pour in pasta water
Pour a small amount of the pasta boiling water into the pan containing the spaghetti, garlic, and chili oil. The starchy water helps emulsify the oil and creates a cohesive sauce that coats the noodles evenly.
Tip: Save a cup of pasta water before draining; the starch is essential for a glossy sauce. - 9Toss with coriander stems
Pour in a splash of the pasta boiling water to create a light emulsion, then add chopped coriander stems and toss everything together evenly.
Tip: Adding pasta boiling water helps bind the oil and flavors nicely to the noodles. - 10Season the pasta
Add fresh coriander leaves, sea salt, and black pepper directly into the pan to season the pasta. Toss everything together thoroughly over heat so the herbs and seasonings distribute evenly throughout the noodles.
Tip: Season gradually and taste to ensure the salt and pepper balance well with the spicy garlic oil.
