Crispy Garlic & Chile Oil Pasta with Wilted Spinach
Ingredients
- 1 poundpasta (any shape)
- 10 ouncesfresh spinach
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ½ cupolive oil
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1lemon
- 2 ouncesparmesan cheese
Prep
- 01
Slice 6 garlic cloves thinly.
- 02
Zest and halve 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
- 02
While the pasta cooks, warm 1/2 cup olive oil in a large skillet over medium heat. Add the sliced garlic and 1/2 teaspoon red pepper flakes. Cook, stirring frequently, until the garlic is golden and crispy, about 4-5 minutes. Watch carefully so it doesn't burn.
- 03
Add the spinach in batches to the garlic oil, stirring gently until it wilts completely, about 2-3 minutes total.
- 04
Add the drained pasta to the skillet with the spinach and garlic oil. Toss well, adding pasta water 1/4 cup at a time until the pasta is silky and coated, about 1-2 minutes. Season with salt and black pepper.
- 05
Divide into bowls. Grate lemon zest over top, shave or grate 2 ounces parmesan cheese over each portion, and serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 3/4 or 1 teaspoon. A pinch of cayenne adds sharper spice. Finish with fresh lemon juice squeezed from the reserved lemon half for brightness that cuts through the oil.
Don't skip reserving pasta water—it's key to emulsifying the oil and coating the pasta evenly. The recipe comes together in under 30 minutes start to finish.