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.

　　

Ingredients

4 to 6 servings

　　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

　　

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