Description
A quick and flavorful Chili Garlic Pasta recipe that combines the heat of fresh chili peppers with aromatic garlic, tossed in olive oil and seasoned with soy sauce and lemon juice for a zesty and satisfying meal perfect for any weeknight.
Ingredients
Scale
pasta
- 12 oz spaghetti
sauce & seasoning
- 5 cloves fresh garlic, minced
- 1 red chili pepper, finely chopped (adjust for heat)
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 2 tbsp low-sodium soy sauce
- 1 tbsp lemon juice
Instructions
- Boil the pasta: Cook the spaghetti in salted boiling water until al dente, usually about 8-10 minutes. Before draining, reserve 1/2 cup of the pasta cooking water to help with sauce consistency later.
- Sauté garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped red chili pepper, sautéing them together until fragrant and golden, about 2 minutes. Take care not to burn the garlic to maintain its flavor.
- Combine pasta: Add the drained spaghetti directly into the skillet with the garlic and chili oil. Toss well to coat the pasta evenly with the infused olive oil mixture.
- Make it saucy: Stir in the low-sodium soy sauce and lemon juice for tanginess and depth. Gradually add the reserved pasta water to achieve your preferred sauce consistency, tossing continuously to integrate all the flavors.
- Garnish: Remove from heat and sprinkle the freshly chopped parsley on top for a fresh and vibrant finish. Serve immediately while warm.
Notes
- Adjust the amount of chili pepper according to your heat preference.
- Reserve some pasta water to help emulsify the sauce and prevent it from being too dry.
- Use fresh garlic for the best aroma and flavor.
- This dish pairs well with a simple green salad or crusty bread.
- Low-sodium soy sauce helps maintain a balanced saltiness without overpowering the dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
