Garlic-Parsley Spaghetti with Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and aromatic pasta dish where spaghetti is tossed in a fragrant garlic and olive oil sauce with a subtle kick of chili, finished with fresh parsley. This italian-inspired pasta ready in about 20 minutes pairs spaghetti, extra virgin olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 1100 calories and feeds 2, 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.

Prep: 10 min Cook: 10 min Serves 2 Italian cuisine 1100 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain while reserving 1/2 cup pasta water.
  2. Step 2: Heat 1/2 cup olive oil in a large skillet over medium heat. Add 6 minced garlic cloves and 1/4 teaspoon red pepper flakes, sautéing for 1-2 minutes until garlic is golden and fragrant — do not brown.
  3. Step 3: Add drained spaghetti to the skillet along with 2 tablespoons reserved pasta water. Toss vigorously for 1 minute until pasta is evenly coated and sauce thickens slightly.
  4. Step 4: Stir in 1/4 cup chopped parsley and season with additional salt to taste (if needed). Toss once more to combine.

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Frequently asked questions

How long does Garlic-Parsley Spaghetti with Chili Oil 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 Garlic-Parsley Spaghetti with Chili Oil?

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 Garlic-Parsley Spaghetti with Chili Oil?

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 Garlic-Parsley Spaghetti with Chili Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic-Parsley Spaghetti with Chili Oil?

Italian 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.

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