Luce's Spaghettini

1. 1

   Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

2. 2

   Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 79 minutes (the long cooking time deepens the flavor).

3. 3

   Tear peppers in half; add seeds and pods to skillet.

4. 4

   Cook, stirring often, until seeds are dark brown, about 2 minutes.

5. 5

   Discard garlic and pods, leaving seeds in oil.

6. 6

   If pasta isnt ready yet, remove skillet from heat; set aside.

7. 7

   Once pasta is cooked, reheat garlic-chile oil until it shimmers.

8. 8

   Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce).

9. 9

   Add 2 tbsp pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.

10. 10

    Divide pasta among bowls and garnish each with 1 tbsp Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.