Cape Verdean Spaghetti with Garlic and Chilies
Simple and flavorful spaghetti tossed with garlic, red chilies, and olive oil inspired by Cape Verdean coastal tastes. This african-inspired pasta ready in about 20 minutes pairs spaghetti, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 3 tbsp extra virgin olive oil
- 5 cloves garlic cloves, thinly sliced
- 1 tsp red chili flakes
- 2 tbsp fresh parsley, chopped
- 1 tbsp for pasta water salt
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then reserve 1/2 cup pasta water and drain.
- Step 2: While the pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes, sautéing for 2 minutes until fragrant and garlic edges are golden but not burnt.
- Step 3: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water, 1 tbsp lemon juice, and 2 tbsp chopped fresh parsley. Toss vigorously for 1 minute to coat pasta evenly and create a light sauce.
- Step 4: Season to taste with additional salt if needed, then serve immediately with an optional sprinkle of Parmesan cheese.
Frequently asked questions
How long does Cape Verdean Spaghetti with Garlic and Chilies take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cape Verdean Spaghetti with Garlic and Chilies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Cape Verdean Spaghetti with Garlic and Chilies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cape Verdean Spaghetti with Garlic and Chilies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cape Verdean Spaghetti with Garlic and Chilies?
African pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
