Spaghetti with garlic chili oil is easy to make and loaded with fresh spinach and olives. Add seared shrimp or grilled steak for a loaded pasta full of flavor you will love!
This is a great go-to meal because it uses up pantry staples. And if you like spicy pasta, this one is for you! This spaghetti will keep your belly full and your heart warm any time of year.
For dinner parties, I serve this spaghetti with a nice arugula salad or little gem salad and some fresh homemade focaccia bread. And if you're doing a dessert, these mixed berry parfaits with lemon cream would be a great finish to this dinner.
Ingredients You'll Need
- Spaghetti Or Angel Hair Pasta
- Olive Oil
- Crushed Red Pepper Chili Flakes
- Fresh Garlic
- Castelvetrano Olives or any olives you like.
- Fresh Parsley
- Fresh Spinach
- Parmesan Cheese
- Salt
- Black Pepper
Tips for Success
- Be prepped: Chop everything before cooking the sauce. The sauce cooks quickly, so it's nice to have everything ready to prevent overcooking.
- Salt the pasta water: Don't be shy when salting your pasta water, you want it to taste like the ocean. This is how the inside of the pasta gets seasoned.
- Quality ingredients: Using quality ingredients, nice olive oil, beautiful olives, fresh garlic, and good fresh spinach makes a big difference in the final dish.
What are Castelventano Olives?
These are my favorite olives! If you haven't tired them, and you are an olive fan, check them out.
Castelvetrano olives, also known as Nocellara de Belice, are a Sicilian green olive famous for their green color, irresistible buttery-sweet flavor, and crisp, meaty texture.
You can certainly use whatever olives you like or have on hand. Castelvetrano just happen to be absolutely delicious in this pasta dish.
Recipe
Spaghetti with Garlic Chili Oil, Spinach + Olives
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 6 ounces Spaghetti Or Angel Hair Pasta, dried, about ⅓ package.
- 3-4 tablespoon Olive Oil or more if needed
- ½ - 1 teaspoon Crushed Red Pepper Chili Flakes or to taste
- 4-5 Cloves Garlic sliced thin
- ½ Cup Castelvetrano Olives or your favorite olives, chopped
- 1 -2 tablespoon Fresh Parsley chopped
- 2 Cups Fresh Spinach chopped
- 2 tablespoon Parmesan Cheese or to taste
- Salt to taste
Instructions
- Boil the pasta: In a large stockpot, bring water to a boil, and season the water with salt until it tastes like the sea. Drop in the pasta and cook according to package directions or until just al dente. While the pasta is cooking, make the sauce.6 ounces - Spaghetti, Salt - to taste
- Make the sauce: In a saute pan over medium-low heat, gently saute the olive oil with the crushed red peppers and sliced garlic. Watch carefully and cook for 2-3 minutes or until the garlic is fragrant and slightly translucent. (Stir often or swirl the pan to prevent the garlic from sticking and burning.) Stir in the olives and parsley. Then turn off the heat.4 tablespoon Olive Oil, 1-2 teaspoon Crushed Red Pepper Chili Flakes, 4 - 5 Cloves Garlic (sliced thin) ½ Cup Castelvetrano Olives (Chopped),1 - 2 tablespoon Parsley (Chopped)
- Drain the pasta: Once the pasta is al dente, reserve ¼ cup of the cooking liquid, and drain the pasta in a colander. Do not rinse the pasta.
- Finish the sauce: Turn the heat to medium. Once the sauce is simmering, (moving quickly so the garlic doesn't burn) stir in the chopped spinach and the reserved pasta water. Simmer for 1 minute.2 Cups Chopped spinach, ¼ cup Reserved pasta water
- Bring it together: Add the pasta to the sauce. Using tongs, mix the pasta with the sauce, making sure to coat each strand. Allow to cook for 1- 2 minutes or until the pasta has fully been coated in the sauce.Top with a little more chopped parsley, and parmesan cheese and serve!
Notes
Tips for Success
- Be prepped: Chop everything before cooking the sauce. The sauce cooks quickly, so it's nice to have everything ready to prevent overcooking.
- Salt the pasta water: Don't be shy when salting your pasta water, you want it to taste like the ocean. This is how the inside of the pasta gets seasoned.
- Quality ingredients: Using quality ingredients, nice olive oil, beautiful olives, fresh garlic, and good fresh spinach makes a big difference in the final dish.
Nutrition
If you tried this Spaghetti with Chili Garlic Oil or any other recipe on my website, please leave a ? star rating and let me know how it goes in the comments below. I love hearing from you!
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