Calabrian Chili Aglio e Olio Sauce

Ingredients

• 1/2 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 3 tbsp Calabrian chili paste (or 4 whole packed Calabrian chilies, minced)
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 1 anchovy fillet in oil, minced (optional but recommended)
• 1 tsp lemon zest
• 2 tbsp fresh flat-leaf parsley, minced
• 1/4 tsp fine sea salt

Instructions

1. 1

   Combine olive oil and sliced garlic in a cold, small saucepan or skillet.

2. 2

   Place over medium-low heat and cook slowly, swirling occasionally, until the garlic is lightly golden and fragrant, about 8–10 minutes. Do not rush — burnt garlic is bitter.

3. 3

   Add minced anchovy (if using) and stir until it dissolves into the oil, about 1 minute.

4. 4

   Add Calabrian chili paste and red pepper flakes. Stir and cook for 2 minutes.

5. 5

   Remove from heat. Stir in oregano and lemon zest.

6. 6

   Cool slightly and fold in fresh parsley.

7. 7

   Use immediately tossed with al dente pasta and pasta water, or store in a sealed jar in the refrigerator for up to 2 weeks.

8. 8

   Bring to room temperature and stir well before each use. Excellent also on grilled bread, pizza dough, or roasted vegetables.