Spicy Pasta with Garlic and Olive Oil

This vegan pasta recipe is made with garlic, olive oil and YOWZERS!^TMred chili peppers for a little kick. Flavor-packed and perfect for serving with grilled chicken, broiled salmon, roasted shrimp and more.

Course Pasta, Side, Side Dish

Cuisine American, Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 283kcal

Author Liz DellaCroce

Ingredients

8 ounces spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic thinly sliced
2 YOWZERS red chili peppers minced
1 cup cherry tomatoes such as SUNSET angel sweet, halved
salt and pepper to taste
fresh basil optional garnish

Instructions

Prepare pasta according to package instructions, reserving 1/2 cup of the starchy cooking liquid before straining.
In a large, shallow skillet, heat olive oil over medium heat. Add thinly sliced garlic and warm until fragrant, about 30 seconds, before adding in the minced YOWZERS red chili peppers. Heat an additional 15-30 seconds, being careful not to burn the garlic.
Stir in the halved cherry tomatoes and turn heat up to medium high. Sprinkle with salt and pepper and saute until tomatoes begin to soften and burst, about 4 minutes.
Add pasta to the pan along with reserved cooking liquid and toss well with garlic, chilis and tomatoes. Check for seasoning and adjust accordingly. Garnish with basil before serving.

Video

Notes

This pasta tastes delicious hot, room temperature or chilled. Over time you may need to add a bit more olive oil to loosen.

Nutrition