Spaghetti with Chilies & Toasted Garlic, Gremolata



  • PASTA:
  • 1 pound dried spaghetti (whatever your favorite might be)
  • ¼ cup great quality extra virgin olive oil
  • 5 garlic cloves, sliced paper thin (use a mandolin)
  • 1 dried red chili pepper, seeded and sliced thin (use dried chili flakes if unavailable, about 1 teaspoon)
  • Kosher salt

  • ¼ cup olive oil
  • 2 tablespoons minced garlic
  • 1 cup plain breadcrumbs
  • 2 tablespoons finely grated orange zest
  • 2 tablespoons finely grated lemon zest
  • ¼ cup Italian parsley, minced
  • 1 tablespoon rosemary, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  • PASTA:
  • 1Bring a large pot of salted water to a boil. Cook the pasta al dente.
  • 2Meanwhile, heat a very large pan with the olive oil on medium heat.
  • 3Add the garlic, season with salt and shake the pan, when the garlic begins to turn golden add the chili and the second it sizzles add about ¼ cup of the boiling pasta water into the pan, set it aside until the pasta is ready.
  • 4When the pasta is al dente, drain and add it to the pan with the garlic. Toss to coat well and serve with a sprinkle of gremolata over the top.
  • 1Heat the oil in skillet on medium heat.
  • 2Add the garlic, cook stirring for 1 minute. Add the breadcrumbs, cook stirring for 2 minutes.
  • 3Add the zests and cook for an additional 2 minutes.
  • 4Remove from the heat and add the herbs. Season to taste with salt and pepper.

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