Crunchy Garlic Chili Oil Spaghetti
A glossy, fiery, crunchy spaghetti tossed in chili oil and garlic chips — fast, textural, and perfect for nights when you want something chic with almost no effort.
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.
Notes
Use ramen, udon, or linguine as swaps. For less heat, reduce chili crisp or add a splash of cream. For apéro-style serving, portion into small bowls with extra garlic chips.