Aglio e Olio Express Pasta

# What You 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, approximately 8 minutes. Reserve ½ cup pasta water and 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, 1 to 2 minutes. Avoid burning the garlic.

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

04 - Add drained spaghetti to the skillet, tossing to coat evenly with the garlic and chili oil. Add reserved pasta water gradually to loosen the sauce as needed.

05 - Season with salt and freshly ground black pepper. Remove from heat, add chopped parsley, and toss to combine before plating.

06 - Optionally, sprinkle with freshly grated Parmesan cheese before serving. Serve immediately.

# Expert Tips:

01 -

Ten minutes from hungry to satisfied, no fussing around with complicated techniques.
The garlic becomes sweet and mellow instead of sharp, which was a revelation the first time I got it right.
You can make this with pantry staples you probably already have on hand.

02 -

Don't let the garlic brown; once it turns from pale to deep golden, it tastes bitter and ruins the whole thing, so watch it closely.
The pasta water is your secret weapon for making the oil emulsify and coat every strand, so don't skip reserving it.
Keep the heat low and the timing short; rushing this dish at high temperatures is the only way to mess it up.

03 -