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 (adjust to taste)

→ 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 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 just beginning to turn golden, about 1–2 minutes. Avoid burning the garlic.

03 - Stir in red chili flakes with the garlic oil and cook for 10 seconds to release flavor.

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 salt and freshly ground black pepper, remove from heat, toss with chopped parsley, and divide between serving plates.

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

# Expert Advice:

01 -

It's proof that three ingredients can outshine a crowded pantry when they're treated with respect.
Ten minutes means you can make this on a weeknight without convincing yourself it's "fine, I'll just order in."
That golden garlic hits different when it's cooked slowly enough to get proper and patient.

02 -

Burning the garlic even slightly will turn your whole dish bitter and there's no coming back from it, so watch it like you're in charge of something precious—because you are.
Don't drain the pasta completely dry; that starchy water is your secret weapon for turning oil into sauce instead of just coating noodles with grease.

03 -