Crispy Garlic & Chile Oil Pasta with Burst Tomatoes
Ingredients
- 1 poundpasta (any short shape (penne, fusilli, rigatoni))
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ½ cupolive oil
- 1 teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ cupfresh parsley
- 2 ouncesparmesan cheese (for finishing)
Prep
- 01
Thinly slice 6 garlic cloves.
- 02
Chop 1/4 cup fresh parsley.
- 03
Shave or grate 2 ounces parmesan cheese.
Method
- 01
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente; reserve 1 cup pasta water before draining.
- 02
While pasta cooks, thinly slice the 6 garlic cloves. Pour the 1/2 cup olive oil into a large skillet over medium heat.
- 03
Add sliced garlic and 1/2 teaspoon red pepper flakes to the oil. Cook for 2–3 minutes, stirring often, until the garlic is pale golden and fragrant (don't let it brown).
- 04
Add the 1.5 pounds cherry tomatoes to the skillet. Increase heat to medium-high and cook for 4–5 minutes, shaking the pan occasionally, until tomatoes begin to blister and burst.
- 05
Add the cooked pasta to the skillet along with 1/2 cup reserved pasta water. Toss to combine, cooking for 1–2 minutes to meld flavors. Add more pasta water if needed for a silky sauce.
- 06
Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.
- 07
Divide among bowls. Top with fresh parsley and shaved or grated parmesan.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. A small dried chili (like an árbol) steeped in the oil builds complexity. Fresh basil or a squeeze of lemon juice at the end brightens the spice.
The pasta water is essential—its starch emulsifies with the oil to create a cohesive sauce. Extra red pepper flakes at the table let guests dial up their own heat.