This pasta hits every overstimulated craving at once: the crunch of garlic chips, the warm slap of chili oil, the buttery slick of noodles that somehow feel both lazy and luxurious. It’s dinner party energy with Trader Joe’s effort, which is really the emotional sweet spot of the season.
Why You’ll Love This Recipe
- Pantry-friendly hero — spaghetti, chili crisp, garlic. That’s the holy trinity of easy weeknight pasta.
- Texture for days — crunchy garlic, toasty breadcrumbs, silky noodles.
- Chic with zero labor — the algorithm would call it “effortless elegance.” You can call it survival.
- Heat you can control — spicy enough for adults, mellow enough for toddlers with a few tweaks.
- Small-bowl magic — perfect for apéro-style servings or “I need something rewarding immediately” dinners.
Tips, Tricks & Variations
Chili crisp is doing most of the heavy lifting here, so use one you love. If you prefer a milder version, stir in a touch of butter or cream — it softens the edges without muting the flavor. Udon and ramen both work beautifully if you’re in a noodle-first mood.
For the crunch factor, don’t skip the toasted panko. It behaves like parmesan’s chaotic cousin and gives the dish its signature texture. If you’re cooking for mixed heat levels, simply pull out a small portion of noodles before adding extra chili oil. Toddler bowl saved, adult bowl maximized.
Leftovers reheat surprisingly well with a splash of water or oil, and if you want to dress it up for company, serve with a simple green salad and a bottle of red.
Serving & Pairings
This spaghetti loves a glass of red wine, a chilled Lambrusco, or sparkling water with a citrus slice. Serve alongside roasted broccoli, a shaved fennel salad, or nothing at all — it’s a full meal in its own glossy ecosystem.
FAQ
Can I make this dairy-free?
Yes. Skip the parmesan and add an extra spoonful of toasted panko or nutritional yeast for savory depth. The chili crisp carries plenty of flavor.
What pasta works best here?
Spaghetti gives the best sauce cling, but linguine, udon, or even instant ramen noodles hold their own. Use whatever long noodle you have.
Does this work with gluten-free pasta?
Absolutely — just reserve extra pasta water. Gluten-free noodles love hydration and will drink up the sauce quickly.
Crunchy Garlic Chili Oil Spaghetti
Ingredients
Main
- 12 oz spaghetti
- 6 tablespoons chili crisp or chili oil with crunchy bits
- 6 garlic cloves thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar or lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 –1/2 teaspoon red pepper flakes optional
Crunchy Breadcrumb Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- Pinch of salt
Finishes
- 1/3 cup grated parmesan
- 1/4 cup chopped parsley or scallions
Instructions
- Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water.
- In a skillet, warm the olive oil over medium heat. Add sliced garlic and cook until pale golden and crisp. Remove half the garlic chips and set aside.
- Add the chili crisp, soy sauce, vinegar, salt, and pepper to the skillet. Stir until fragrant.
- Add the cooked spaghetti directly into the skillet. Toss to coat, adding splashes of pasta water until the sauce becomes glossy and clings to the noodles.
- Toast the panko in a small pan with 1 tablespoon olive oil and a pinch of salt until golden.
- Plate the pasta and top with breadcrumbs, parmesan, parsley, and the reserved garlic chips.