Zesty Indian Curry-Infused Spaghetti Aglio e Olio
A unique blend of Italian pasta with Indian spices
This fusion recipe combines the simplicity of Italian aglio e olio with the bold and complex flavors of Indian curry.
- 45 min
- 4
- Intermediate
Ingredients
For the Spaghetti
For the Curry-Infused Oil
For Garnishing
Additional Ingredients
Preparation
Boiling the Spaghetti
Boil Water
Bring a large pot of salted water to a boil.
Cook Spaghetti
Cook the spaghetti until al dente, according to package instructions.
Reserve Pasta Water
Reserve 1/2 cup of pasta water and drain the rest.
Making the Curry-Infused Oil
Heat Oil
Heat olive oil in a large skillet over medium heat.
Sauté Garlic
Add sliced garlic and sauté until golden brown.
Toast Spices
Stir in red chili flakes, curry powder, and turmeric, letting the spices toast briefly.
Be careful not to burn the garlic or spices as it will alter the taste. Add a splash of reserved pasta water to help the oil and spaghetti combine seamlessly.
Cooking Process
Combining Flavors
Add cooked spaghetti to the skillet with the curry-infused oil and toss thoroughly.
Adjusting Consistency
Pour some reserved pasta water if the mixture seems too dry.
Final Touches
Stir in grated Parmesan cheese, cracked black pepper, and lemon zest until well-combined.
Plating & Serving
Zesty Indian Curry-Infused Spaghetti Aglio e Olio
Zesty Indian Curry-Infused Spaghetti Aglio e Olio
Serving
Serve the spaghetti in shallow bowls, garnished with chopped cilantro and an extra sprinkle of Parmesan cheese for a touch of creaminess.