Description
A quick and flavorful pasta dish featuring homemade chili oil.
Ingredients
Scale
- 12 oz pasta (spaghetti or linguine)
- 1/2 cup neutral oil (like canola or vegetable)
- 1/4 cup dried chili flakes
- 2 tablespoons Sichuan peppercorns
- 3 cloves garlic, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Pinch of salt
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, prepare the chili oil. Heat the neutral oil in a small saucepan over medium-low heat.
- Add the chili flakes and Sichuan peppercorns to the warm oil. Heat gently for 5 to 7 minutes, stirring occasionally. Do not let the spices burn; they should sizzle lightly.
- Remove the pan from the heat. Carefully add the sliced garlic. The residual heat will toast the garlic. Let it steep for 10 minutes.
- Strain the oil, discarding the solids (or save them for another use). You should have flavored chili oil.
- In a large bowl, combine 3 tablespoons of the chili oil, soy sauce, sugar, and salt.
- Add the drained pasta and a splash of the reserved pasta water to the bowl. Toss well to coat. Add more pasta water if the sauce seems too dry.
- Serve immediately.
Notes
- You can adjust the amount of chili flakes based on your preferred spice level.
- Use high-quality dried chili flakes for the best flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 4
- Protein: 15
- Cholesterol: 0
Keywords: chili oil, pasta, spicy, quick dinner, asian pasta