An Italian classic meets Shaanxi soul. This "Spicy Aglio e Olio" uses our Crispy Chili Oil to create a smoky, crunchy, and addictive coating for every strand of spaghetti.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Level: Easy
- Servings: 2 people
Ingredients
- 2 tbsp of Kun Taste Studio Crispy Chili Oil
- 200g spaghetti or linguine
- 3 cloves garlic, thinly sliced
- 2 tbsp extra virgin olive oil
- A handful of fresh parsley, chopped
- (Freshly) grated Parmesan cheese
- Salt for pasta water
Instructions
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Boil Pasta: Cook the spaghetti in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water before draining.
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Infuse Oil: In a large pan, heat the olive oil over medium-low heat. Add the sliced garlic and sauté until golden and fragrant (do not burn).
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Add the Heat: Stir in the Crispy Chili Oil, allowing the flakes to sizzle for 30 seconds to release their smoky aroma.
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Emulsify: Add the drained pasta and the reserved pasta water to the pan. Toss vigorously over medium heat until the oil and water emulsify into a glossy sauce that clings to the noodles.
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Finish: Stir in the fresh parsley and a handful of Parmesan. Serve immediately with an extra drizzle of chili oil on top.
Pro Tips
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The pasta water is the secret to a glossy sauce; the starch helps the chili oil bind perfectly to the spaghetti.
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Use the "sediment" at the bottom of the chili oil jar to ensure you get maximum crunch and spice.
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For a protein boost: This pasta pairs beautifully with grilled shrimp or scallops.