Chile Crunch Pasta

Chile Crunch pasta recipe with Chile Crunch spicy condiment

Chile Crunch Pasta

Serves 4


  • 1 lb. angel hair pasta (thin spaghetti)
  • 15-20 fresh basil leaves
  • 3 pints cherry tomatoes
  • 2 garlic cloves finely chopped
  • ¼ cup virgin olive oil
  • ¼ cup grated Parmesan cheese
  • salt and cracked black pepper to taste
  • pinch of sugar
  • 1 tablespoon CHILE CRUNCH


Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

Toss the pasta with tomato sauce and basil. Top with Parmesan and CHILE CRUNCH. 

Older post Newer post