Seared Pasta with Garlic and Chili

Ingredients

• 100 g dry pasta (such as spaghetti or linguine)
• 2 tbsp olive oil (divided; for searing and sauce)
• 2 garlic (cloves, thinly sliced)
• 0.5 tsp red chili flakes
• water (for boiling)
• salt (to taste)

Steps

1. 1

   Heat a large stainless steel pan or skillet over medium-high heat with a drizzle of olive oil.

2. 2

   Place the dry, uncooked pasta directly into the hot pan. Sear the pasta, turning occasionally, until it develops a deep golden-brown, toasted color and a nutty aroma.

3. 3

   Carefully remove the toasted pasta from the pan and set aside.

4. 4

   Bring a pot of salted water to a boil. Add the seared pasta and cook until al dente. Note that toasted pasta may take slightly longer or shorter than the package directions; monitor closely.

5. 5

   While the pasta boils, wipe out the skillet and add more olive oil over medium heat. Add the sliced garlic and red chili flakes, sautéing until the garlic is fragrant and just beginning to turn golden.

6. 6

   Drain the pasta, reserving a small amount of pasta water.

7. 7

   Toss the cooked pasta into the skillet with the garlic and chili oil. Add a splash of pasta water if needed to emulsify the sauce and coat the noodles thoroughly. Serve immediately.

Notes

Searing the pasta before boiling changes the starch structure, resulting in a firmer texture and a distinct toasted flavor profile similar to toasted grains.

Nutrition per serving

• pasta
• vegetarian
• seared pasta
• main dish
• quick meal
• garlic
• spicy