Bucatini Aglio e Olio
Making Bucatini Aglio e Olio is a breeze if you're craving a pasta dish that's both effortless and delicious. Whether it’s for a quiet night in or a grand feast, this classic Italian recipe, with its humble ingredients and bold flavors, is sure to impress.
Equipment
- 1 sauté pan
Ingredients
- 14 oz Bucatini pasta (about 1 box)
- 6 cloves garlic (thinly sliced)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley (chopped)
- Salt to taste
Instructions
- Gather the Ingredients: Gather all the ingredients. Thinly slice the garlic and finely chop the parsley.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the Bucatini and cook for about 4 minutes, until just under halfway done.
- Prepare the Garlic-Infused Oil: While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently until golden and fragrant, about 1–2 minutes. Be careful not to burn the garlic, as it will turn bitter.
- Add the Heat: Stir in the red pepper flakes and toast them in the hot oil for about 30 seconds to release their flavor.
- Combine the Pasta and Sauce: Drain the partially cooked Bucatini and add it to the skillet with the garlic and chili oil. Toss to coat the pasta evenly. Gradually add the reserved pasta water, a tablespoon at a time, stirring continuously to emulsify the sauce with the olive oil. Continue until the sauce reaches the desired consistency.
- Finish with Parsley: Stir in the chopped parsley and season with salt to taste. Toss everything together until well combined.
- Serve: Plate the Bucatini Aglio e Olio and garnish with additional parsley, if desired.
Video
Notes
- Don’t Burn the Garlic: Sauté the garlic gently over medium heat until golden and fragrant. Burnt garlic turns bitter and can ruin the flavor of the dish.
- Reserve Pasta Water: Save at least 1 cup of pasta water and use it to create a silky, emulsified sauce. Add it gradually while tossing the pasta with the garlic oil.
- Use High-Quality Olive Oil: Since olive oil is the foundation of this dish, use a high-quality extra-virgin olive oil for the best flavor.
Nutrition
Calories: 480kcal