Aglio e Olio Express Pasta (Printer view)

Quick Italian spaghetti tossed in fragrant garlic olive oil and chili flakes for a flavorful meal.

# What You'll Need:

→ Pasta

01 - 7 oz dried spaghetti

→ Infused Olive Oil

02 - 4 tbsp extra-virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1 tsp red chili flakes (adjust to taste)

→ Garnish

05 - 2 tbsp chopped fresh parsley
06 - Freshly ground black pepper, to taste
07 - Sea salt, to taste
08 - 2 tbsp freshly grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 minutes. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a skillet over medium-low heat. Add sliced garlic and sauté gently, stirring frequently, until fragrant and just golden, about 1–2 minutes. Avoid burning the garlic.
03 - Stir in the red chili flakes and cook for 10 seconds.
04 - Add drained spaghetti to the skillet. Toss to coat evenly with garlic-chili oil, adding reserved pasta water as needed to loosen the sauce.
05 - Season with sea salt and freshly ground black pepper. Remove from heat, mix in chopped parsley, and plate.
06 - Sprinkle Parmesan cheese over the pasta if desired and serve immediately.

# Expert Suggestions:

01 -
  • It's done before you finish setting the table, which feels like a small miracle on busy nights.
  • The garlic becomes silky and sweet when you treat it gently, tasting nothing like raw garlic harshness.
  • Somehow this bare-bones dish tastes more elegant than something with ten ingredients.
02 -
  • Burnt garlic tastes bitter and will ruin this entire dish, so stay with it and use medium-low heat even if it feels slow.
  • That reserved pasta water is pure starch and acts like a sauce; it transforms loose oil into something silky that actually clings to the noodles.
03 -
  • Reserve pasta water before draining—this starchy liquid is your secret weapon and turns loose oil into a proper silky coating.
  • Slice garlic thin and cook it low and slow so it sweetens instead of burns, which completely changes the whole character of the dish.
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