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Spaghetti with Garlic & Red Chili Peppers is a minimal pasta dish in which sliced garlic and whole dried chilies flavor a mixture of olive oil and ghee.

The garlic is cooked only until it begins to brown, while the dried chilies darken and perfume the oil. Leave the whole chilies in the pasta for flavor, but do not eat them.

Cooked spaghetti is tossed directly into the seasoned fat, then finished with salt, pepper, and grated Parmesan.

Ingredients

• Spaghetti, cooked al dente, enough for 4–6 people
• 1–2 teaspoons olive oil
• 1–2 teaspoons ghee or butter
• 3 whole dried red chilies
• 6–8 cloves garlic, thinly sliced
• Salt and freshly ground pepper to taste
• 1/2 cup Parmesan cheese, grated

Method

Heat the olive oil and ghee in a frying pan over medium-high heat. Add the whole dried chilies and sliced garlic and sauté, tossing regularly, until the garlic begins to brown and the chilies darken. Add the cooked spaghetti and toss until evenly coated with the seasoned oil. Add salt and freshly ground pepper to taste, sprinkle with Parmesan, and serve. Remove the whole chilies before eating if preferred. Makes 4–6 servings.