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