Aglio e Olio Express Pasta (Printable Page)

Fast spaghetti in garlic olive oil with a touch of chili and fresh parsley.

# 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 - Sea salt, to taste
07 - Freshly ground black pepper, to taste
08 - 2 tbsp freshly grated Parmesan cheese, optional

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, approximately 8 minutes. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-low heat. Add sliced garlic and gently sauté, stirring frequently, until aromatic and lightly golden, about 1 to 2 minutes. Avoid burning the garlic.
03 - Incorporate red chili flakes into the garlic oil and stir for 10 seconds to release flavor.
04 - Transfer drained spaghetti into the skillet with garlic-chili oil. Toss thoroughly to coat, 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 immediately.
06 - Sprinkle with freshly grated Parmesan cheese if desired and serve at once.

# Expert Tips:

01 -
  • Its the perfect emergency dinner that never feels like a compromise
  • You probably have everything you need right now in your kitchen
02 -
  • Burnt garlic ruins everything instantly, so keep the heat moderate and watch it like a hawk
  • That starchy pasta water is the secret to making the oil actually coat the noodles instead of sitting on top
03 -
  • Use tongs to toss the pasta in the oil, they work better than a wooden spoon for coating every strand
  • A squeeze of lemon juice right at the end brightens everything and cuts through the richness
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