Spaghetti With Olive Oil, Garlic, And Pan-Fried Jalapeños
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/3 cup extra-virgin olive oil, plus more for serving
  • 6 -8 jalapeños, seeded and julienned
  • 12 large cloves garlic, sliced thinly
  • 6 quarts water
  • 1 tablespoon sea salt, plus more to taste
  • 1 pound spaghetti
Directions
  1. Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and the jalapeños, toss well, and sauté until the jalapeños are golden brown at the edges, tossing only occasionally, for 5-6 minutes. Add the garlic, toss again, and sauté for a few seconds. (Be careful not to brown the garlic or it'll become bitter.) Remove from the heat and set aside.
  2. Bring the water to a boil in a large pot over high heat. When the water is boiling, add the salt and pasta. Cook the pasta until tender but still al dente. Drain well and reserve some pasta water.
  3. Return the skillet to the stove over medium-high heat. When the oil begins to sizzle, add the pasta, reserved pasta water, and salt. Toss well and remove from the heat. Divide into pasta bowls, drizzle with olive oil, and serve immediately.