Serves: 2–3

Time: 20 minutes

Ingredients:

8 oz (225g) spaghetti or linguine

3 tbsp Olevano red chili pepper–infused olive oil

4 cloves garlic, thinly sliced

1 tsp lemon zest (optional for brightness)

1/4 cup chopped fresh parsley

1 tbsp chopped fresh basil (or more parsley)

1 tsp chopped fresh rosemary (or 1/2 tsp dried)

Salt, to taste

Freshly ground black pepper

Freshly grated Parmesan (optional)

Optional: a handful of cherry tomatoes or sautéed mushrooms

Instructions:

Cook the pasta:

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.

Infuse the oil with garlic:

In a large pan over low-medium heat, add the Olevano chili oil. Toss in the sliced garlic and sauté gently for 2–3 minutes until fragrant and just golden (not brown!).

Add herbs and zest:

Stir in lemon zest, rosemary, and a pinch of black pepper. Cook for 30 seconds to release their aromas.

Toss the pasta:

Add the drained pasta directly into the pan. Toss well to coat. If it looks dry, splash in a bit of the reserved pasta water.

Finish with herbs:

Stir in parsley and basil right before serving for a burst of freshness.

Serve:

Plate and finish with Parmesan (if using), a final drizzle of Olevano chili oil, and extra herbs if desired.