Crispy Garlic & Red Pepper Flake Pasta with Charred Broccolini
Ingredients
- 1 poundspaghetti or linguine
- 1 poundbroccolini
- 8 clovesgarlic
- ¾ teaspoonred pepper flakes
- ½ cupolive oil
- 1lemon
- 2 ouncesparmesan cheese
- ·kosher salt
- ·black pepper
Prep
- 01
Slice 8 garlic cloves thinly.
- 02
Cut 1 pound broccolini into 2-inch florets.
- 03
Cut 1 lemon into wedges.
- 04
Shave or grate 2 ounces parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, stirring constantly, until the garlic is golden and fragrant (about 3 minutes). Watch closely so it doesn't burn.
- 03
Toss broccolini into the skillet with the garlic oil. Increase heat to medium-high and cook for 5–7 minutes, stirring occasionally, until the broccolini is charred on the edges and tender.
- 04
Add the drained pasta to the skillet with the broccolini and garlic oil. Toss well, adding pasta water a splash at a time (about 1/2 cup) to create a light sauce that coats the noodles.
- 05
Season with kosher salt and black pepper to taste. Divide among bowls, top with shaved parmesan, and serve with lemon wedges for squeezing.
Spice Tips
Red pepper flakes deliver steady heat here, but you can adjust to taste. For milder flavor, use 1/2 teaspoon instead. For serious fire, go up to 1 full teaspoon and add a pinch of cayenne. A squeeze of fresh lemon juice at the end brings brightness that cuts the heat beautifully.
This recipe relies on high-quality olive oil for flavor. Extra-virgin olive oil works beautifully here. For extra depth, finish with a tiny drizzle of additional oil after plating.