Garlic, Oil, and Chilli Pasta

Name: Garlic, Oil, and Chilli Pasta
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g short pasta; 1/4 cup olive oil; 5 cloves garlic; 1 hot green chilli; 1/2 cup parsley; 1 tbsp salt

Short pasta coated with olive oil, garlic, chilli, and parsley.

Vegan

Cooking time: 18 min
Hands-on time: 10 min
Free time: 8 min
Difficulty: Easy
Cuisine: Italian
Calories: 430
Contains: Gluten

Pasta water is the bridge between oil and pasta; without it, oil pools below while the pasta stays dry.

Before you start

Before turning on the heatChoose pasta with a packet cooking time of eight minutes or less.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the pasta

400 g short pasta — packet time 8 minutes or less
1/4 cup olive oil — extra virgin
5 cloves garlic — very thinly sliced
1 hot green chilli — finely chopped
1/2 cup parsley — chopped
1 tbsp salt — for the pasta water

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Medium pot with a lid — The pasta water is used to loosen the sauce and bind it to the pasta.
Wide sauce skillet — Set it out before starting so the recipe stays within its short cooking time.

Method

Bring water to the boil in a covered pot while slicing the garlic, chilli, and parsley.
3 min
You’ll know it’s ready when
The sauce ingredients are ready before the pasta goes into the water.
Tip: This is a short recipe; preparing everything first prevents the pasta from overcooking.
Boil the pasta in salted water until just firm, reserving half a cup of the cooking water.
8 minYou can walk away
You’ll know it’s ready when
The pasta is tender outside with a little resistance at the center.
Tip: Drain it a minute before fully cooked because it will finish in the sauce.
Warm the oil gently and cook the garlic and chilli until only the edges turn golden.
3 min
You’ll know it’s ready when
The garlic is pale gold and smells sweet, not burnt.
Tip: Keep the heat moderate so garlic does not burn and yogurt does not split.
Add the drained pasta and half a cup of pasta water and toss vigorously until emulsified.
3 min
You’ll know it’s ready when
The sauce coats every piece without pooling in the pan.
Tip: Add pasta water a spoonful at a time; excess cannot be taken back out.
Turn off the heat, add parsley, and adjust salt and chilli.
1 min
You’ll know it’s ready when
The flavor is balanced and the pasta is hot and ready to serve.
Tip: Serve at once; a quick sauce thickens as it stands.