Aglio e Olio Express (Printable)

Spaghetti in fragrant garlic olive oil with chili flakes, ready quickly for a flavorful meal.

# Ingredient List:

→ 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 according to package directions. Reserve ½ 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 golden, about 1–2 minutes. Avoid burning the garlic.
03 - Stir in red chili flakes 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 sea salt and freshly ground black pepper. Remove from heat, toss with chopped parsley, and transfer to serving plates.
06 - Top with grated Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It's genuinely ready in ten minutes, no shortcuts or white lies—perfect for weeknight dinners when you're too tired to think.
  • The garlic becomes sweet and mellow in the oil, none of that harsh raw bite you might expect.
  • You probably have everything already sitting in your kitchen, which means zero planning required.
02 -
  • The garlic has to stay on low heat or it turns acrid and bitter—I learned this the hard way by charring a pan once, and it completely changed how I approach this dish now.
  • That reserved pasta water is your secret weapon; the starch helps the oil emulsify into something almost creamy, transforming what could be greasy into something balanced and silky.
03 -
  • Reserve your pasta water before you drain anything—this is the one step people skip that actually matters, because that starch is what makes the whole dish work together instead of just being oily noodles.
  • Use a skillet big enough that you can toss the pasta easily without it spilling everywhere; overcrowding makes everything steam instead of coat properly with that beautiful oil.
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