Have you ever had a pasta emergency? You know what I mean. You’re craving pasta, your pantry is not fully stocked, you have a bunch of somewhat random ingredients and you just want food. Why? Because if you go to the grocery store at that moment, you’ll will just keep buying things, and then going to a fast food joint and buy food. Why? because reasons. Trust me. I’ve been there. (A lot).
This Spict Garlic Pasta only uses 11 ingredients. 10 of them is things we already have in our pantry. Long pasta, butter, garlic, chili flakes, soy sauce, parm cheese, olive oil, and scallions. The weird ingredient? You’ll have to find out.
At the end, what you get is a very silky smooth pasta with a very nutty flavor. You will also get a hint of spiciness from those chili flakes. In all, this can be an awesome pasta dish for #MeatlessMonday or just any night of the week.
Time: 20 minutes total
- 6-8 ounces of Spaghetti (any long pasta would do)
- 5 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1 tsp (more if you want it super spicy) of chili flakes
- 2 tablespoons of soy sauce
- 3 tablespoons of oyster sauce (the somewhat weird ingredient)
- Parmesan cheese
- 2 scallions cut on a bias
– 4 tablespoons of Oilive Oil
-4-6 garlic cloves
If you have some garlic chili oil (recipe here) you can just use that!
- In a Dutch oven or big pot, boil the pasta until its al dente. Reserve 1/2 cup of the pasta water.
- In a large pan, make the chili oil:
Cut the garlic into slivers. Add the oil to the pan and the garlic. Cook the garlic until its started to golden. Put the garlic oil into a bowl and set aside.
- While the pasta is cooking, using the same pan you made your garlic oil, add the butter and chili flakes. Cook until the butter is just melted. If it colors its fine (in my mind), but not a lot. Once it melts and starts to bubble add the soy sauce and the oyster sauce. Simmer and take off the heat.
- When pasta is al dente, add to the pan with the sauce mixture. Place pan on the stove on medium high and twirl the pasta is completely coated. If it doesn’t seemed saucy enough, add SOME, not all, of the pasta water. Divide into bowls, add some of the garlic oil (and chips of garlic) and top with scallions and Parmesan cheese!
If you like recipes like this, click that Follow button. To get email updates, subscribe to the blog! You can also follow on Facebook with the page “Boricua in the Midwest” and follow my Instagram @boricuainthemidwest for the blog’s posts and @lokoxmusica where you can get a snapshot of my life filled with music & food!