Pasta alla Diavola with Crispy Garlic Oil
Ingredients
- 1 poundspaghetti or linguine
- 8 clovesgarlic
- 1 teaspoonred pepper flakes (adjust to taste)
- 4anchovy fillets
- ½ cupextra-virgin olive oil
- ·parmesan cheese
- ·fresh parsley
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 8 cloves garlic
- 02
Chop a handful of fresh parsley
- 03
Grate parmesan cheese
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 02
While the pasta cooks, combine 1/2 cup olive oil, 8 minced garlic cloves, and 1 teaspoon red pepper flakes in a large skillet over medium heat. Cook gently for 3–4 minutes, stirring often, until the garlic is golden and fragrant but not brown.
- 03
Add 4 anchovy fillets to the oil and stir for 30 seconds until dissolved into the oil.
- 04
Add the drained pasta to the skillet and toss well. Add pasta water 1/4 cup at a time, tossing constantly, until the pasta is glossy and loosely coated—you may not need all of it.
- 05
Season with salt and black pepper to taste. Divide among bowls, drizzle with extra oil from the pan, and top with grated parmesan and chopped fresh parsley.
Spice Tips
For milder heat, start with 1/2 teaspoon red pepper flakes and add more to your bowl. For serious fire, increase to 1 1/2 teaspoons or finish with fresh hot chilies. A pinch of smoked paprika adds depth without more heat.
The anchovy dissolves completely into the oil—it deepens the savory backbone without tasting fishy. Use good quality extra-virgin olive oil; it's the star here.