Spaghetti Aglio e Olio (Garlic and Oil Pasta)

🕒 Prep Time: 5 minutes

🍳 Cook Time: 10 minutes

🍽️ Serves: 2

Ingredients:

• 200g spaghetti

• 4–5 cloves garlic, thinly sliced

• 1/4 cup extra virgin olive oil

• 1/2 teaspoon red chili flakes (adjust to taste)

• Salt (for pasta water)

• Fresh parsley, chopped (for garnish)

• Optional: Grated Parmesan cheese or lemon zest for topping

Instructions:

• 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.

• While the pasta cooks, heat olive oil in a large pan over low to medium heat.

• Add the thinly sliced garlic and sauté until golden and fragrant — not burnt (about 1–2 minutes).

• Stir in the red chili flakes and let them infuse the oil for about 30 seconds.

• Add the cooked and drained spaghetti directly to the pan. Toss well to coat the pasta with the flavored oil.

• Add a splash of reserved pasta water if needed to help distribute the sauce evenly and add a little silkiness.

• Garnish with freshly chopped parsley. Optionally, top with grated Parmesan or a touch of lemon zest for brightness.

Tips:

• Slice the garlic evenly to prevent burning — burnt garlic will make the dish bitter.

• Don’t overcook the pasta; al dente texture works best for this recipe.

• Add a handful of sautéed mushrooms or shrimp if you want to elevate it with protein.