Aglio Olio Express Pasta

# 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 - Sea salt, to taste

07 - Freshly ground black pepper, 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. Cook spaghetti 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 often, until fragrant and golden, about 1–2 minutes. Avoid burning garlic.

03 - Stir red chili flakes into garlic oil and cook for 10 seconds to release aroma.

04 - Add drained spaghetti to the skillet with garlic and chili oil. Toss thoroughly to coat, adding reserved pasta water as needed to loosen the sauce.

05 - Season with salt and black pepper. Remove from heat, toss with chopped parsley, and plate.

06 - Top with Parmesan cheese if desired and serve immediately.

# Expert Advice:

01 -

Ten minutes from hungry to sitting down, no complicated techniques or endless cleanup.
The garlic and oil become a silky sauce that coats every strand—pure comfort in a bowl.
Endlessly adaptable, so you can make it exactly how you like it without second-guessing yourself.

02 -

Low heat is your friend with garlic—turned up too high, it scorches in seconds and tastes acrid and wrong, so resist the urge to rush.
That reserved pasta water is not optional; it's what transforms oil into an actual sauce that clings to the strands instead of pooling at the bottom.
Timing matters here—eat this immediately after plating, because the oil cools quickly and the magic fades.

03 -