Heavenly Garlic Infusion: Pasta Aglio e Olio

This recipe for Pasta Aglio e Olio draws its inspiration from the movie Chef, where it was famously prepared for a pivotal scene. Crafted by chef Roy Choi of Kogi BBQ fame, this dish is a testament to simplicity and flavor, perfect for any weeknight feast.

Pasta Aglio e Olio, translating to garlic and oil, is a classic Neapolitan pasta renowned for its straightforward yet mouthwatering taste profile. It’s a budget-friendly option that transforms basic pantry staples into a culinary delight.

Begin by cooking 1 pound of spaghetti in salted boiling water until it achieves al dente perfection, typically around 8 to 10 minutes. Meanwhile, in a generous amount of extra-virgin olive oil heated over medium-low, sauté 12 slivered garlic cloves until they develop a golden hue, ensuring not to let them burn.

Add a tantalizing mix of 2 teaspoons of crushed red pepper flakes, salt, and pepper to the garlic-infused oil. Once the spaghetti is ready, transfer it directly into the pan using tongs, allowing some pasta water to mingle in to create a silky, luscious sauce.

Off the heat, toss the spaghetti with finely chopped parsley, 2 tablespoons of fresh lemon juice, and a decadent ½ cup of freshly grated Parmesan cheese. The cheese enriches the dish with its creamy texture, harmonizing beautifully with the garlic and pepper.

Pasta Aglio e Olio is not just a meal; it’s an experience. Pair it with roasted meats like chicken or fish, or complement it with a crisp, refreshing salad. Garnish with extra Parmesan, lemon wedges, and a sprinkle of red pepper flakes to elevate each savory bite.