Zesty Indian Curry-Infused Spaghetti Aglio e Olio
This fusion recipe combines the simplicity of Italian aglio e olio with the bold and complex flavors of Indian curry.
Preparation
Get these tasks done before you start cooking.
Boiling the Spaghetti
- 1
Boil Water
Bring a large pot of salted water to a boil.
- 2
Cook Spaghetti
Cook the spaghetti until al dente, according to package instructions.
- 3
Reserve Pasta Water
Reserve 1/2 cup of pasta water and drain the rest.
Making the Curry-Infused Oil
- 1
Heat Oil
Heat olive oil in a large skillet over medium heat.
- 2
Sauté Garlic
Add sliced garlic and sauté until golden brown.
- 3
Toast Spices
Stir in red chili flakes, curry powder, and turmeric, letting the spices toast briefly.
Tip: 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.
How to Make Zesty Indian Curry-Infused Spaghetti Aglio e Olio
Total time: 1 h · Yields 4 servings
- 1
Combining Flavors
Add cooked spaghetti to the skillet with the curry-infused oil and toss thoroughly.
- 2
Adjusting Consistency
Pour some reserved pasta water if the mixture seems too dry.
- 3
Final Touches
Stir in grated Parmesan cheese, cracked black pepper, and lemon zest until well-combined.
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