Spaghetti Al Zenzaro

This is aglio e olio with a passport stamp. The classic Italian garlic-and-oil spaghetti gets a jolt of fresh ginger sliced and warmed in the oil, which lends a clean, peppery brightness you don’t expect in an Italian pasta. Red pepper flakes bring the heat, and a finish of basil and mint keeps the whole bowl tasting like summer.

The technique is dead simple but easy to botch. Warm the garlic, ginger, and chili gently in olive oil until the garlic just turns golden at the edges, then stop. Push it to brown and the garlic goes bitter, ruining the sauce. The ginger slices are there only to perfume the oil, so fish them out before tossing.

Time the pasta so it hits al dente right as the oil is ready, then toss them together while everything is hot so the noodles drink up the flavored oil. Salt to taste, add the torn herbs off the heat so they stay fresh and green, and serve immediately. It comes together fast, costs almost nothing, and happens to be entirely vegan.

Kitchen Tips

• Cook the garlic only until golden at the edges, never browned. Browned garlic turns bitter and can’t be rescued.
• Remove the ginger slices before tossing. They’ve done their job flavoring the oil and aren’t pleasant to bite into.
• Save a splash of the starchy pasta water to loosen and emulsify the oil if it looks dry.
• Add the basil and mint off the heat so they stay bright and fragrant instead of wilting to mush.

Variations

• Finish with grated Parmesan or pecorino (this drops the vegan status but adds savory depth).
• Add a squeeze of lemon or some zest for extra brightness.
• Toss in sauteed shrimp or toasted breadcrumbs to make it more of a meal.