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Spaghetti with Garlic and Chile

Try this simple spaghetti recipe, courtesy of Everyday Food editor Anna Last, for a delicious dinner in a pinch.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2009


  • 1 pound spaghetti
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1 clove garlic, crushed
  • 1 small red chile pepper, halved, or pinch of crushed red-pepper flakes
  • Zest of 1 lemon
  • 1 lemon, halved
  • 1/2 cup coarsely chopped fresh basil
  • Freshly grated Parmesan cheese, for serving


  1. Bring a large pot of water to a boil. Generously salt water and return to a boil. Add spaghetti and cook, according to package directions, until al dente.

  2. Drain spaghetti, reserving 1/2 cup pasta-cooking liquid, and return pot to stove. Add olive oil, garlic, and chile or red-pepper flakes; cook, stirring, over medium-low heat, 3 to 4 minutes. Add spaghetti and stir to coat. Add zest, lemon juice, basil, and reserved cooking liquid, if desired. Season with salt and pepper and stir to combine. Remove from heat.

  3. Remove garlic and chile pepper, if using, and discard. Divide pasta evenly between 4 serving plates; serve immediately with cheese and drizzle with olive oil, if desired.

Reviews Add a comment

  • Rowland4
    19 MAR, 2009
    I added 3 cloves of garlic, minced. I left the garlic in, but it still could've used more garlic and chile. The lemon zest and juice added a nice tang.
  • jrjka
    20 FEB, 2009
    to all the folks making fun of the editors for using the word chile, get a dicitionary! Chile can be the country and also the pepper.
  • melindatoad
    19 FEB, 2009
    Why would you remove the garlic from the noodles? And exactly how would you remove crushed garlic from it? Someone needs to do a better job of editing :) and LOL at chile :) If my friends make this for me, I will have to ask if they dug through my food to remove the garlic :)
  • ariadnaquijano
    18 FEB, 2009
    Ha ha ha... No... it' just that "chile" is different from "chili", and this recipe calls for chile, right?
  • bridgenut
    18 FEB, 2009
    Were you proposing to incorporated the entire country of Chile in this recipe?
  • HuaLover
    18 FEB, 2009
    I have been making this since I was 18 my grandmother called it pasta con piselli which is pasta with peas=) She put a ton more garlic though and cold peas with plenty of parmesan, salt and olive oil. Try it cold with the peas it's yummy!
  • geekygrandma
    17 FEB, 2009
    This is a favorite here. I've been fixing this for years. Lots of olive oil, garlic and parm cheese and the lemon is a great touch. - yummy. Whenever I have some steamed broccoli left over, I'll add that too. This seems to go well with angel hair or a thinner pasta although I've made it with fettuccini many times as well. Great use for left-over pasta, too, if there's such a thing as left-over pasta!
  • AndreaRobin
    17 FEB, 2009
    I make this pasta often, almost the exact same recipe but without the lemon, even my kids love it, sounds yummy with lemon, next time i will try it like this, don't know why I hadn't thought of it before!!!
  • majoan
    17 FEB, 2009
    This is so very good and easy. My family wants me to leave the garlic