I get it -- sometimes only a big bowl of pasta will do!
This recipe was adapted from Nigella Lawson’s ‘Slut’s Spaghetti’ and Real Simple’s ‘Winter Spaghetti with Calabrian Chile and Garlic’. Taking the best of both recipes to create a spicy spaghetti that will immediately be a favorite go-to, easy to make, dish for your family and friends…or…just…you!
Our family loves spicy – the more tingle on your tongue, the better! Having a recipe that is quick, easy and packed with flavor is a winner every time. In just 15 minutes and some staple pantry ingredients, this pasta is nothing short of restaurant-worthy! One must-have pantry ingredient to stock up on for this recipe is Calabrian Chiles in Oil from Williams-Sonoma.
This recipe is super flexible! If you aren’t into the pop of salt or brine from the capers and olives, you can omit. If you can't find the Calabrian Chile in oil, use another chile sauce. If you don't have spaghetti, use what you have (spaghetti is ideal since this amazing sauce coats every millimeter of pasta!). You can even add roasted chicken slices or poached shrimp at the tomato paste stage!
Shall we heat things up?
Here’s what you’ll need:
2 tablespoons kosher salt, for cooking pasta
12 ounces spaghetti
6 tablespoons olive oil
6 cloves garlic, thinly sliced
6-8 Anchovy fillets, finely chopped
3 tablespoons tomato paste
1/3 cup chopped black olives (optional)
2 tablespoons capers (optional)
2-3 tablespoons crushed Calabrian chiles in oil
3 tablespoons fresh basil, sliced very thinly for garnish
1/4—1/3 cup grated parmesan, to sprinkle on top before serving
Let’s get cooking:
Bring a large pot of water to a boil. Add salt and return to boil. Add spaghetti and cook, stirring occasionally, until al dente, 8 to 10 minutes.
In a medium skillet, heat olive oil over medium heat.
Add anchovies, cook until anchovies have melted and infused the olive oil.
Add garlic, cook, stirring constantly, until garlic is golden, 4 to 5 minutes.
Stir in tomato paste, chiles (to your heat level), olives, capers, cook, stirring constantly, until tomato paste becomes slightly darker, about 1 minute. Let simmer gently until the pasta finishes boiling and is ready.
When the pasta is almost done, reserve 1 cup of the boiling liquid.
Using tongs, transfer pasta from the pot to the skillet directly into the sauce and turn up the temperature a little bit. If needed, add reserved pasta water, starting with 1/2 cup until you reach your desired consistency.
Let pasta and sauce simmer together, tossing until fully combined, about 1 minute.
To serve, plate pasta and sprinkle fresh parsley and parmesan on top.
Enjoy!
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