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Introduction:
For years, many of us have been tossing aside the tiny plastic cap that comes with a bottle of cooking oil, assuming it's just packaging waste. I was one of them—until a colleague casually pointed out its actual use. What seemed like a disposable piece of plastic turned out to be a clever, built-in pouring tool. This realization inspired me to revisit a simple but delicious recipe—garlic-infused pasta—where controlled oil pouring makes a world of difference.
Let’s explore this easy recipe while also giving that "useless" oil cap its moment of glory.
Ingredients:
For the garlic-infused pasta:
200g (7 oz) spaghetti or linguine
4 tbsp olive oil (with the cap hack!)
4–5 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (optional)
Salt, to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Preparation:
Discover the Cap Hack:
After removing the foil seal from a new bottle of oil, flip the small plastic cap upside down.
Gently press it into the bottle opening until it fits snugly.
The hole in the center acts as a flow restrictor, allowing you to drizzle the oil with more control.
Cook the Pasta:
In a large pot, boil water with a generous amount of salt.
Cook pasta according to package instructions until al dente.
Reserve 1/2 cup of pasta water, then drain the rest.
Make the Garlic-Infused Oil:
In a large skillet over medium-low heat, use your oil bottle with the inserted cap to drizzle 4 tablespoons of oil.
Add sliced garlic and cook gently until golden and fragrant—about 2–3 minutes.
Add red pepper flakes, stir for another 30 seconds.
Combine and Finish:
Add the drained pasta to the skillet, tossing it in the oil and garlic.
If needed, add a splash of reserved pasta water to loosen the mixture.
Season with salt, sprinkle with parsley, and optionally top with Parmesan.
Serving and Storage Tips:
Serve immediately for best flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, sauté with a small splash of water or extra oil until warmed through.
Variations:
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