Aglio Olio Express Pasta (Printable format)

Fast, flavorful Italian spaghetti infused with garlic, chili flakes, and fresh parsley.

# List of ingredients:

→ 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)

# How to make it:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8 minutes. 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 to 2 minutes. Avoid burning the garlic.
03 - Stir in red chili flakes and cook for 10 seconds to release flavor.
04 - Transfer drained spaghetti directly into the skillet with garlic and chili oil. Toss thoroughly to coat, adding reserved pasta water as necessary to loosen the sauce.
05 - Season with sea salt and freshly ground black pepper. Remove from heat, mix in chopped parsley, and plate.
06 - Optionally, top with freshly grated Parmesan cheese and serve immediately.

# Expert Suggestions:

01 -
  • It's faster than ordering delivery and tastes infinitely better.
  • The ingredient list reads like poetry—just five things, each one essential.
  • There's something deeply satisfying about making restaurant-quality food in under ten minutes.
02 -
  • Garlic burns faster than you think, especially on a high heat; medium-low is your friend, and vigilance is the secret to golden, fragrant slices instead of bitter, burnt ones.
  • That reserved pasta water is not optional—it's what transforms a dry dish into something silky and cohesive, so don't skip it or you'll be disappointed.
03 -
  • Buy the best olive oil you can afford and taste it on bread before cooking with it; you'll know instantly if it's worth keeping in your rotation.
  • If you're cooking for a crowd, make this in batches rather than trying to scale it up; the physics of coating pasta in oil works better with smaller amounts.
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