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Spaghetti with Garlic Olive Oil and Chile


  • Kosher salt and freshly ground pepper
  • 8 ounces spaghetti or spaghettini
  • ¼ cup OLEA's Garlic Infused Olive Oil
  • 2 tablespoons chopped fresh sage
  • 1 Fresno or long finger chile, thinly sliced
  • 4 ounces Parmigiano-Reggiano, grated (1 cup), plus more for serving (optional)
  • Fresh basil leaves, for serving


Bring a large pot of water to a boil. Season generously with salt. Stir in spaghetti and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water; drain.

Meanwhile, add garlic and oil to a cold large skillet over medium heat. Cook, stirring occasionally, until garlic is just golden, 2 to 3 minutes. Add sage and chile; cook 1 minute more. Stir in 1/2 cup pasta water and a few grinds of pepper. Increase heat to high and cook, swirling skillet occasionally, until reduced by about half, 2 to 3 minutes. Add pasta; toss to coat.

Remove skillet from heat, add cheese, and toss vigorously, adding more pasta water as needed to create a creamy sauce. Season with salt and pepper and serve, with basil leaves and more cheese scattered over top.

Recipe adapted from

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