Pasta with Charred Garlic, Chili, and Peas
Ingredients
- 12 ouncespasta (any short shape (penne, fusilli, orecchiette))
- 1½ cupsfrozen peas
- 6 clovesgarlic
- ¼ cupolive oil
- ½ teaspoonred pepper flakes
- 1fresh lemon
- ·salt
- ·black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut fresh lemon in half for easy squeezing.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta until 1 minute before al dente (it will finish cooking in the sauce). Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 2–3 minutes until the garlic turns deep golden and begins to crisp (watch carefully so it doesn't burn).
- 03
Add frozen peas to the skillet and stir for 2 minutes until warmed through.
- 04
Add the drained pasta to the skillet along with 1/2 cup pasta water. Toss gently over low heat for 1–2 minutes, adding more pasta water a splash at a time if the mixture looks dry. The starch will help create a light sauce.
- 05
Squeeze fresh lemon juice over the pasta (about 2 tablespoons), taste, and adjust salt and black pepper. Serve hot.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. A small dried chili or two steeped in the oil gives smoky spice. Fresh basil or parsley stirred in at the end adds brightness to balance the heat.
Charring the garlic slowly is key to the bold flavor — don't rush it or use high heat. The pasta water starch ties everything together without cream or butter.