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Spaghetti Aglio e Olio (Garlic and Oil Pasta)
🕒 Prep Time: 5 minutes
🍳 Cook Time: 10 minutes
🍽️ Serves: 2
Ingredients:
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200g spaghetti
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4–5 cloves garlic, thinly sliced
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1/4 cup extra virgin olive oil
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1/2 teaspoon red chili flakes (adjust to taste)
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Salt (for pasta water)
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Fresh parsley, chopped (for garnish)
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Optional: Grated Parmesan cheese or lemon zest for topping
🍳 Instructions:
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 1/2 cup of pasta water before draining.
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While the pasta cooks, heat olive oil in a large pan over low to medium heat.
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Add the thinly sliced garlic and sauté until golden and fragrant — not burnt (about 1–2 minutes).
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Stir in the red chili flakes and let them infuse the oil for about 30 seconds.
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Add the cooked and drained spaghetti directly to the pan. Toss well to coat the pasta with the flavored oil.
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Add a splash of reserved pasta water if needed to help distribute the sauce evenly and add a little silkiness.
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Garnish with freshly chopped parsley. Optionally, top with grated Parmesan or a touch of lemon zest for brightness.
💡 Tips:
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Slice the garlic evenly to prevent burning — burnt garlic will make the dish bitter.
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Don’t overcook the pasta; al dente texture works best for this recipe.
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Add a handful of sautéed mushrooms or shrimp if you want to elevate it with protein.
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