Aglio Olio Express Pasta (Printable Version)

Spaghetti cooked al dente, coated with garlic oil, chili, and fresh parsley in minutes.

# What You Need:

→ Pasta

01 - 7 ounces dried spaghetti

→ Infused Olive Oil

02 - 4 tablespoons extra-virgin olive oil
03 - 4 large garlic cloves, thinly sliced
04 - 1 teaspoon red chili flakes

→ Garnish

05 - 2 tablespoons chopped fresh parsley
06 - Freshly ground black pepper to taste
07 - Sea salt to taste
08 - 2 tablespoons freshly grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook al dente according to package instructions, about 8 minutes. Reserve ½ cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and sauté gently, stirring frequently, until fragrant and lightly golden, about 1 to 2 minutes. Avoid burning.
03 - Incorporate red chili flakes into garlic oil and stir for 10 seconds to release aroma.
04 - Transfer drained spaghetti to the skillet with garlic and chili oil. Toss thoroughly to coat, adding reserved pasta water gradually to loosen the sauce as needed.
05 - Season with sea salt and freshly ground black pepper. Remove from heat, sprinkle chopped parsley, and plate immediately.
06 - Top with freshly grated Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It's genuinely ready in 10 minutes—no cheating, no shortcuts required.
  • The flavor lands completely despite having just four core ingredients, which feels like discovering a loophole in cooking.
  • That moment when garlic goes from raw to golden, releasing everything it has—it's pure kitchen magic you can taste.
02 -
  • Garlic burns faster than you think it will—stay close, keep the heat medium-low, and trust your nose; it will warn you before it's too late.
  • That reserved pasta water isn't optional; the starch in it is what transforms the oil into something silky that actually clings to each strand instead of just pooling at the bottom.
03 -
  • Taste the pasta water before you drain it—if it tastes like ocean, you've salted correctly, and that water becomes part of your final dish's flavor.
  • Some nights I finish with a whisper of good lemon zest on top, grating it right over the plate so it stays bright and doesn't lose itself to the heat.
Go Back