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
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.
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.
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.