• 2 packs of maggi noodles • 2 cups water for boiling • 2 packs of maggi masala • 1 tbsp. olive oil • 3-4 cloves of garlic • ½ tsp red chili flakes • ¼ tsp oregano (optional) • 1 tbsp. freshly chopped parsley • 1 tbsp. parmesan cheese
For Aglio e olio maggi:
• In a deep pan boil 2 cups of water. • Once the water is boiling add in the maggi noodles and cook for 3-4 minutes. Do not overcook the noodles as we are going to toss it again in the spices. If overcooked in this stage the noodles will get soggy later. • Drain the maggi and add some olive oil so that the noodles do not stick to each other. Reserve some water for later use. • In a separate pan add in olive oil, on high heat cook the chopped garlic, do not over-cook cook just until the edges turn brown. • Add in the red chili flakes, maggi masala, optionally you can add some oregano and stir. Add in 2-3 tbsp. of reserved boiled water and cook for a minute. • Now add in the boiled noodles and toss. • Add grated parmesan cheese and chopped parsley. • Serve immediately and garnish with some more parmesan cheese and parsley.