Category: Main Meals, Pasta, Vegetarian, Spicy & Savoury
Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Difficulty: Medium
Ingredients:
For the Chili Oil:
- 3 tbsp olive oil
- 1 small garlic clove, thinly sliced
- 1 tbsp red chili flakes (adjust to taste)
- 1 tsp paprika
- 1 tsp soy sauce
For the Pasta:
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 500 g spaghetti
- Grated Parmesan cheese, for serving
- Chopped parsley, for garnish
Instructions:
1. Make the chili oil:
- Heat 3 tbsp olive oil in a small saucepan over medium heat.
- Add thinly sliced garlic and sauté until fragrant (do not brown).
- Stir in chili flakes and paprika. Cook 2–3 minutes.
- Add soy sauce, stir, and simmer for 2 more minutes. Remove from heat and set aside.
2. Caramelise the onions:
- Thinly slice the onion into even rings.
- Heat 2 tbsp olive oil in a large deep frying pan over medium heat.
- Add onions, sprinkle a pinch of salt, and cook slowly, stirring occasionally, until golden and soft (about 15–20 minutes).
- When onions begin to brown, add minced garlic and cook until fragrant. Season with salt and black pepper.
3. Cook the pasta:
- Boil pasta according to package instructions until al dente.
- Drain, reserving about 1 cup of pasta water.
4. Combine pasta and onions:
- Add caramelised onions to the cooked pasta and toss to combine.
- Drizzle with prepared chili oil and toss until pasta is evenly coated.
- If the pasta seems dry, add reserved pasta water a little at a time to loosen the sauce.
5. Serve:
- Top with grated Parmesan and chopped parsley. Serve immediately.
Optional Tips:
- Add roasted cherry tomatoes or sautéed mushrooms for extra flavour.
- For a vegan version, skip the Parmesan or use a plant-based alternative.
- Adjust chili flakes according to your spice tolerance.
