Ingredients

• 250g (about 9 oz) Spaghetti
• 3 tbsp Chili Pepper Infused Olive Oil
• 2 cloves garlic, thinly sliced
• ½ tsp red chili flakes (optional, for extra heat)
• Salt to taste
• 1 tbsp Balsamic Vinegar (optional, for a slight sweetness to balance the spice)
• 2 tbsp chopped fresh parsley
• Freshly grated Parmigiano-Reggiano or Pecorino Romano (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving ½ cup of the pasta water before draining.
2. In a large skillet, warm Chili Pepper Infused Olive Oil over medium-low heat. Add the sliced garlic and gently sauté until golden and fragrant (about 1–2 minutes). Do not let it burn. Add chili flakes if you want extra spice.
3. Add the cooked pasta directly into the skillet with a splash of the reserved pasta water. Toss well so the oil coats the noodles evenly.
4. Add chopped parsley and season with salt. For a subtle sweetness and shine, drizzle a few drops of balsamic vinegar and toss once more.
5. Plate immediately. Finish with a light drizzle of chili pepper oil and a sprinkle of cheese if desired.

Tips from the Chefs

• Cook the sliced garlic gently over low heat, not high. You want it golden and fragrant, not browned. Burnt garlic turns bitter and will overpower the chili oil.
• Before adding the pasta to the pan, add a splash of starchy pasta water to the garlic–chili oil. Then toss the pasta vigorously. This creates a creamy, glossy sauce that clings to every strand — instead of oily pasta sitting in the bowl.
• To keep the Calabrian chili aroma bold and fresh, add your final drizzle of Delizie di Calabria Chili Pepper Oil after removing the pan from the heat. Heat dulls aromatic oils — finishing at the end gives you that bright, spicy, fragrant kick.