Ingredients

1 pound thin spaghetti or vermicelli
½ cup olive oil
5 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary, plus more for garnish
1 tablespoon finely chopped fresh oregano, plus more for garnish
1 tablespoon finely chopped fresh parsley, plus more for garnish
1 cup Tia Lupita Mexican Chili Crunch with Peanuts, or to taste
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
Fresh chives, to garnish
1/2 cup freshly grated Parmigiano-Reggiano, or queso Cotija

Instructions

Bring a large pot of salted water to a rolling boil. Add the pasta and let it come to a boil again. Boil, uncovered, until pasta is al dente, about 7 to 8 minutes. Scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta.

In a large skillet or casserole, heat the olive oil over medium heat. Once it is hot, but not smoking, add the garlic and cook just until fragrant, 20 to 30 seconds, stirring continuously. Add the rosemary, oregano and parsley and cook for another 30 seconds.

Add the Mexican Chile Crunch and continue to stir for another 30 seconds. Add the pasta to the skillet and toss well. Pour in the reserved pasta water, toss and cook for another couple minutes until the sauce reduces and thickens slightly. Remove from the heat. Taste and season with salt and pepper as needed. Serve garnished with some of the fresh herbs and the grated cheese.