Aglio e 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)

# Method Steps:

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, then drain.

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, about 1 to 2 minutes. Avoid burning.

03 - Stir red chili flakes into the garlic oil and cook for 10 seconds.

04 - Transfer drained spaghetti into the skillet with garlic and 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, toss with chopped parsley, and plate.

06 - Sprinkle with freshly grated Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -

It's genuinely fast—no cream, no complicated techniques, just you and a skillet and what feels like a small miracle on a plate.
The flavor punch comes from timing and attention, not a long list of ingredients, which means you're actually cooking instead of just assembling.
When it's good, it feels restaurant-quality in the best way, like you've unlocked some secret.

02 -

Never let the garlic brown—even a second too long and it turns bitter and ruins the whole dish, so stay present and keep the heat medium-low no matter what.
That pasta water is not just starch; it's an emulsifier that helps the oil cling to the pasta and create a silky finish, so don't skip reserving it.

03 -