Stovetop Spaghetti with Garlic Chili Oil and Parmesan

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

A quick, flavorful spaghetti dish tossed in homemade garlic chili oil and finished with freshly grated Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 17 minutes pairs spaghetti, salt, olive oil 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.

★ 4.5 (13 ratings) Prep: 5 min Cook: 12 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a rolling boil and add 12 oz spaghetti with 1 tbsp salt. Cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 4 tbsp olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1 tsp red pepper flakes, sauté for 2-3 minutes until garlic is golden and fragrant but not burnt.
  3. Step 3: Add the drained spaghetti and 1/4 cup reserved pasta water to the skillet. Toss well to coat the pasta in the garlic chili oil, cooking for 1-2 minutes until the sauce thickens and clings to the noodles.
  4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh parsley and 3/4 cup freshly grated Parmesan cheese. Season with freshly ground black pepper to taste and serve immediately.

Frequently asked questions

How long does Stovetop Spaghetti with Garlic Chili Oil and Parmesan take to make?

Total time is about 17 minutes (5 min prep + 12 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 Stovetop Spaghetti with Garlic Chili Oil and Parmesan?

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 Stovetop Spaghetti with Garlic Chili Oil and Parmesan?

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 Stovetop Spaghetti with Garlic Chili Oil and Parmesan 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.

Is Stovetop Spaghetti with Garlic Chili Oil and Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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