Gigi's Chili Oil Pasta

$To make Gigi's Chili Oil Pasta, you need these main ingredients: - 250g spaghetti or linguine - 4 tablespoons chili oil - 3 cloves garlic, thinly sliced - 1 teaspoon red pepper flakes (adjust to taste) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - 1/4 cup grated Parmesan cheese (plus extra for serving) - Salt and pepper to taste These ingredients come together to create a simple yet flavorful dish. The chili oil gives it a nice kick, while the garlic adds depth. You can use these optional garnishes to elevate your dish: - Fresh basil leaves - Extra grated Parmesan cheese These garnishes add freshness and a burst of flavor. They also make the dish look more appealing. If you need to swap some ingredients, here are a few ideas: - Use olive oil instead of chili oil for a milder flavor. - Any short pasta can work if you don't have spaghetti or linguine. - For a dairy-free option, try nutritional yeast in place of Parmesan. These substitutions keep the dish tasty while allowing you to adapt based on what you have. {{ingredient_image_1}} First, bring a large pot of water to a boil. Add salt to the water. This step adds flavor to the pasta. Next, add 250g of spaghetti or linguine. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Remember to stir the pasta occasionally. Once done, reserve 1 cup of pasta water. Drain the pasta in a colander. Now, grab a large skillet. Heat 4 tablespoons of chili oil over medium heat. Once the oil is hot, add 3 cloves of thinly sliced garlic. Sauté for about 2 to 3 minutes. You want the garlic to be fragrant and lightly golden. Do not let it burn. Next, sprinkle in 1 teaspoon of red pepper flakes. Stir for another 30 seconds to mix the flavors. Then, toss in 1 cup of halved cherry tomatoes. Cook for 2 to 3 minutes until they soften. Add the drained pasta to the skillet. Toss it gently to coat it with the chili oil sauce. If it seems dry, pour in some of the reserved pasta water. Now, stir in 1 cup of baby spinach. Cook for another 1 to 2 minutes until the spinach wilts. Season the dish with salt and pepper to your taste. Finally, remove the skillet from heat and stir in 1/4 cup of grated Parmesan cheese. Mix well to spread the cheese evenly. Serve hot and garnish with fresh basil leaves and more Parmesan cheese. Enjoy your delicious meal! To cook pasta just right, start with a big pot of water. Use about 4 quarts for every pound of pasta. Bring it to a rolling boil. Add a good pinch of salt. This adds flavor. Add your spaghetti or linguine. Cook it for the time listed on the package. Aim for al dente. This means the pasta should be firm but not hard. Before draining, save one cup of pasta water. This water helps to make the sauce creamy. Gigi's Chili Oil Pasta is all about spice. Start with 1 teaspoon of red pepper flakes. If you want more heat, feel free to add more. Mix in the chili oil gently. Taste as you go. You can also use less chili oil if you want it mild. Remember, you can always add spice, but you can't take it away! Garlic is key in this dish. Slice it thin and sauté it until golden. This brings out the sweet and nutty flavors. Fresh herbs make a difference too. Add fresh basil leaves right before serving. It brightens the dish and adds freshness. You can also use parsley if you like. For an extra kick, drizzle more chili oil on top before serving. Enjoy your flavorful meal! Pro Tips Use High-Quality Chili Oil: The flavor of your dish will greatly depend on the quality of the chili oil you use. Opt for artisanal or homemade chili oil for the best taste. Fresh Garlic is Key: Always use fresh garlic for the best flavor. Avoid pre-minced garlic as it can lose its pungency and aroma. Adjust Spice Level: Customize the heat level by adjusting the amount of red pepper flakes. Start with a small amount and add more as needed to suit your taste. Reserve Pasta Water: Don't forget to reserve some pasta water before draining. This starchy water helps to create a silky sauce that clings to the pasta. {{image_2}} You can add protein to Gigi's Chili Oil Pasta in many ways. Cooked shrimp or chicken pairs well with the spicy sauce. For shrimp, sauté them in the chili oil until pink. If using chicken, grill or pan-sear it before adding. You can also use canned tuna for a quick fix. Just mix it in with the pasta. Each protein will add a unique taste and texture. To make this dish vegetarian, skip the Parmesan cheese. Use a plant-based cheese or nutritional yeast instead. For a vegan option, replace the cheese and make sure your chili oil contains no animal products. You can also add more vegetables, like bell peppers or zucchini. This will keep the dish hearty and filling without any meat. Swap ingredients based on the season for fresh flavors. In spring, try adding asparagus or peas. Summer is great for fresh corn or zucchini. In fall, butternut squash or pumpkin can add warmth. Winter calls for kale or Brussels sprouts, which add a nice crunch. These swaps keep the dish exciting all year round. To keep Gigi's Chili Oil Pasta fresh, store it in an airtight container. Let the pasta cool to room temperature first. Once cooled, place the pasta in the container. Seal it tightly and refrigerate. It will stay good for up to three days. If you want to enjoy it later, make sure to separate the sauce and the pasta. This way, the pasta won't get soggy. When you're ready to eat the leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of water or a little more chili oil to keep it moist. Stir the pasta often to heat it evenly. You can also use a microwave. Just cover it and heat in short bursts. Stir between each burst until it’s hot. If you want to freeze Gigi's Chili Oil Pasta, follow these steps. Cool the pasta completely and store it in freezer-safe bags. Remove as much air as you can before sealing. The pasta can last up to three months in the freezer. To eat, thaw it overnight in the fridge. Reheat it on the stove for the best taste. You can use spaghetti or linguine for Gigi's Chili Oil Pasta. Both types work well because they hold sauce nicely. Spaghetti has a classic twist, while linguine offers a flat surface for extra flavor. If you want a different shape, feel free to try fettuccine or bucatini. Just keep in mind the cooking time may change slightly. Yes, you can make Gigi's Chili Oil Pasta ahead of time. Cook the pasta and sauce separately. Store them in airtight containers in the fridge. When you're ready to eat, reheat the pasta and sauce together. You may need to add a splash of water or oil to bring moisture back. This dish tastes great even after being stored! To adjust the recipe for larger servings, simply double or triple the ingredients. Use 500g of pasta for four servings or 750g for six. Keep the same ratios for chili oil, garlic, tomatoes, and spinach. Just remember to use a larger skillet for cooking. This way, everything mixes well and stays flavorful. You now know how to make Gigi's Chili Oil Pasta. We covered the main ingredients, cooking steps, and tips for success. I shared ways to add proteins and modify the dish for different diets. Proper storage and reheating tips help keep your pasta fresh. When you try this recipe, feel free to experiment with flavors. Enjoy your cooking and impress everyone with this tasty dish. Your kitchen will smell amazing, and your taste buds will thank you.$

A spicy and flavorful pasta dish featuring chili oil, garlic, and fresh vegetables.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 2

Calories 500 kcal

Ingredients

250 g spaghetti or linguine
4 tablespoons chili oil
3 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
1 cup cherry tomatoes, halved
1 cup baby spinach
1/4 cup grated Parmesan cheese
to taste salt and pepper
for garnish fresh basil leaves

Instructions

Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a large skillet, heat the chili oil over medium heat. Once hot, add in the sliced garlic and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
Add in the red pepper flakes and stir for another 30 seconds, allowing the flavors to meld.
Toss in the halved cherry tomatoes and sauté for about 2-3 minutes until they start to soften and release their juices.
Add the cooked pasta to the skillet and toss to combine. If needed, add a bit of the reserved pasta water to help coat the spaghetti in the chili oil mixture.
Stir in the baby spinach and cook for an additional 1-2 minutes until wilted. Season with salt and pepper to taste.
Remove from heat and stir in the grated Parmesan cheese. Mix until evenly distributed.
Serve hot, garnished with fresh basil leaves and additional Parmesan cheese on top.

Notes

Serve in a wide pasta bowl, garnished with extra Parmesan and a sprig of fresh basil for a vibrant finish. A drizzle of additional chili oil on top can also enhance the look and flavor!

Keyword chili oil, pasta, spicy, vegetarian