Italian Pasta Tossed with Garlic, Chili, and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Al dente pasta coated in a fragrant olive oil sauce with garlic, red chili flakes, and a fresh herb finish. This Italian-inspired pasta recipe (vegetarian), ready in about 17 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 480 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.

Prep: 5 min Cook: 12 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

12 oz spaghetti
1/4 cup extra virgin olive oil
5 garlic cloves, thinly sliced
1 tsp red chili flakes
1/4 cup fresh parsley, chopped
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup grated Pecorino Romano cheese
1 tsp lemon zest

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Instructions

Step 1: Bring a large pot of salted water to a boil with 2 tsp salt. Add 12 oz spaghetti and cook for 8-10 minutes until just al dente. Reserve 1 cup pasta water then drain pasta.
Step 2: While pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes. Sauté gently for 2-3 minutes until garlic is golden and fragrant but not burnt.
Step 3: Add drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss vigorously for 1-2 minutes to coat pasta in garlic-chili oil and create a light sauce.
Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley, 1/2 cup grated Pecorino Romano cheese, 1 tsp lemon zest, and 1/2 tsp freshly ground black pepper. Toss again until cheese melts and pasta is evenly coated. Serve immediately.