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“This recipe is from the restaurant Luce in Portland, Oregon.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 ounces spaghettini
  • kosher salt, to taste
  • 3 tablespoons vegetable oil
  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, lightly crushed
  • 3 dried hot chili peppers (Calabrian) or 3 dried arbol chiles
  • 4 tablespoons parmesan cheese, finely grated

Directions

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
  2. Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).
  3. Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isnt ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.
  4. Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 tbsp pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.
  5. Divide pasta among bowls and garnish each with 1 tbsp Parmesan.

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