Aglio e Olio Express Pasta (Printer View)

Spaghetti with garlic-infused olive oil and chili flakes for a fast, flavorful Italian dish.

# Components:

→ 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

→ 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)

# Method steps:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 minutes, following package instructions. Reserve ½ cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté gently, stirring frequently, until fragrant and lightly golden, approximately 1–2 minutes. Avoid burning the garlic.
03 - Incorporate red chili flakes into the garlic oil and stir for 10 seconds to release aromas.
04 - Add the drained spaghetti directly to the skillet, tossing thoroughly to coat in the garlic and chili oil. Add reserved pasta water gradually to achieve desired sauce consistency.
05 - Season with sea salt and freshly ground black pepper. Remove from heat, stir in chopped parsley, and transfer to serving dishes.
06 - Top with freshly grated Parmesan cheese if desired and serve immediately.

# Expert Advice:

01 -
  • Ready in the time it takes to boil water, making it a weeknight lifesaver when you're too tired to think.
  • Uses ingredients you probably already have hiding in your pantry, turning scarcity into elegance.
  • The garlic oil is addictive—you'll find yourself spooning it over bread, eggs, and anything else brave enough to get close.
02 -
  • Pasta water is not an afterthought—that starch is what transforms olive oil into sauce, so don't skip reserving it.
  • Low heat and quick timing prevent the garlic from burning, which turns the entire dish from elegant to acrid in seconds flat.
03 -
  • Slice your garlic thinly and evenly so it toasts at the same rate; uneven slices mean some burnt, some pale.
  • The reserved pasta water is your secret weapon—adding it gradually lets you control how silky the dish becomes, so don't pour it all at once.
Return