Preparation Time: 5 mins
Water: Around 1 liter.
Olive oil: 3 tbsp
Garlic: 2 pods, chopped
Broken chili: 1/4 tsp, see notes
Salt: As needed
For the garnish:
Pepper powder: a pinch
Salt: a pinch
Parmesan cheese: 1 tsp, completely optional
For boiling the pasta:
Boil the water in a sauce pan.
When water comes to a boil, salt the water generously & mix. Add couple of drops of olive oil. (See notes)
Slide in the spaghetti.
Let it boil on med-high heat uncovered for 8-12 mins until al dente.
For making the sauce:
Mix in the olive oil, garlic & chili in a saute pan.
Keeping the heat very low, let the garlic turn golden brown. It should take around 8 mins.
The flavors of garlic & chili should get infused in the oil.
Drain the cooked pasta & immediately add the drained pasta to the flavored oil.
Scoop it out on a serving plate, garnish it with salt, freshly cracked pepper, and Parmesan cheese.
- I am repeating again, let the olive oil get heated up in a low heat. This is the secret for the beautifully flavored olive oil.
- I did not have chili, hence used crushed dry chili.
- To prevent the pasta from sticking to each other, couple of drops of olive oil is added to the boiling water.