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Epicurious

Spicy Angel Hair Pasta

Flavored oils are a pantry staple for me. They add instant flavor, whether I’m making a dressing, a marinade, or a topping for pasta. Chili oil is my favorite because it adds a kick that wakes up your taste buds.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

1 pound angel hair pasta
1/2 cup Chili Oil (page 226)
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
1/2 teaspoon salt, plus more to taste
Crushed red pepper flakes
2/3 cup freshly grated Parmesan cheese

Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the pasta cooking liquid.

    Step 2

    Stir together the chili oil, parsley, lemon zest and juice, and salt in a large bowl. Add the angel hair pasta and toss with enough reserved cooking liquid to moisten; you probably won’t need more than 1/4 cup or so. Season the pasta with more salt and with red pepper flakes to taste. Transfer to individual bowls, sprinkle with the Parmesan cheese, and serve.

Everyday Pasta
TagsPastaCapelliniItalianEuropeanParsleyHerbs & SpicesLemonCitrusFruitParmesanCheeseDairySideDinnerNut FreeVegetarianWeeknight MealsSimmerCookbooks
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