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Calabrian Chili Butter & Roasted Garlic 'Nodi Marini' Pasta

Difficulty Level: Easy

Cook Time: 1.5 hours

Serving Size: 4-6 servings


  • 1/2 lb. Nodi Marini or other short pasta (other common names for this pasta shape is Girelle or Trottole)

  • 2 bulbs of garlic

  • 3 tbsp. extra virgin olive oil

  • 4 garlic cloves, sliced

  • 1 tbsp. crushed Calabrian chili paste

  • 1 tbsp. tomato paste

  • Salt to taste

  • 4 tbsp. butter

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. Italian parsley, finely chopped

  • 1/3 cup lemon-garlic panko breadcrumbs

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Roasted Garlic:

  1. Preheat oven to 400°F. To roast the garlic, slice the top off of the bulbs so the tops of the cloves are showing. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in tin foil and roast in the oven for 45 minutes.

Calabrian Chili & Roasted Garlic Pasta:

  1. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  2. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the garlic for1-2 minutes until fragrant.

  3. Stir in the crushed Calabrian chili pepper, tomato paste and salt to taste.

  4. Strain the pasta and add it to the pan with the Calabrian chili sauce and 1/4 cup of pasta water. Toss over medium heat until combined.

  5. In a separate dish, mash the roasted garlic until it forms a paste-like consistency and then stir into the pasta along with another 1/4 cup of pasta water.

  6. Stir in the butter, grated Parmigiano and parsley and toss again until combined. Add more pasta water as needed, 1/4 cup at a time.

  7. Plate and top with breadcrumbs and more parsley.


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