Aglio e Olio Express Pasta (Printable)

Fast, fragrant spaghetti tossed in garlic oil with a hint 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

→ 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 of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté gently, stirring frequently, until fragrant and just golden, about 1 to 2 minutes. Avoid burning the garlic.
03 - Stir in red chili flakes and cook for an additional 10 seconds.
04 - Add drained spaghetti to the skillet and toss thoroughly to coat with garlic-chili oil. Add reserved pasta water incrementally to loosen the mixture as needed.
05 - Season with sea salt and freshly ground black pepper. Remove from heat, toss with chopped parsley, and transfer to serving plates.
06 - Optionally, sprinkle with freshly grated Parmesan cheese before serving. Serve immediately.

# Expert Tips:

01 -
  • It's ready faster than ordering takeout, and tastes infinitely better.
  • You probably have everything already sitting in your pantry.
  • The pasta water does something almost magical, turning olive oil and garlic into a sauce that clings to every strand.
02 -
  • Pasta water is not trash—that starchy liquid is what transforms a dry mess of garlic oil into actual sauce, so don't skip saving it.
  • Don't cook your garlic on high heat, no matter how impatient you are; low and slow is the only way it stays golden instead of turning black and bitter.
03 -
  • Buy good olive oil and taste it straight from the bottle sometimes so you know what you're working with—a peppery, fruity oil changes this dish completely.
  • If your pasta water evaporates before you need it, just save a cup right when you drain the pasta; cold water works too but isn't quite the same magic.
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