Easy Bucatini Aglio e Olio Recipe (Garlic and Oil)
This simple pasta recipe will make you feel like a chef in your own kitchen, no matter your skill level. Bucatini Aglio e Olio is the kind of dish that transforms a few humble pantry staples into a silky, garlicky masterpiece that’s restaurant-worthy yet comforting enough for a weeknight. If you love recipes that are both incredibly easy and wildly satisfying, this one’s going to be your new favorite!
Pasta aglio e olio is such an easy delicious pasta recipe. Traditionally served as a spaghetti aglio e olio recipe, my take, with bucatini, is a modern spin on a true classic! This dish is Italian cuisine in simplest form – and I hope you love it as much as my family does!
If you are looking for more Italian classics, I suggest trying other dishes like my white bolognese, nduja pasta recipe, rigatoni carbonara, trofie al pesto, and lemon caper pasta. Fresh tortellini is also a great recipe if you want more of a project!
Why You’ll Love This Recipe
- It’s made with just a handful of ingredients you probably already have at home.
- The garlic-infused olive oil creates a luxurious sauce that clings perfectly to the pasta.
- It’s ready in under 20 minutes, making it perfect for everyday cooking fun or impressing guests without stress.
Ingredients
- Bucatini: Choose a high-quality brand for that signature chew; its hollow center catches the sauce beautifully.
- Extra virgin olive oil: Splurge on a fruity, peppery extra-virgin olive oil—it’s the heart of the dish! Good quality matters!
- Garlic: Fresh, plump cloves give the best flavor; avoid pre-minced for this simple pasta.
- Red pepper flakes: Look for flakes with vibrant color for a punch of heat and depth.
- Kosher salt: Essential for seasoning the pasta water and balancing flavors.
- Black pepper: Freshly cracked is non-negotiable for that bold, aromatic finish.
- Italian parsley: Adds brightness; pick flat-leaf parsley over curly for better flavor.
- Parmesan cheese: Freshly grated Parmesan melts perfectly and adds a salty finish. Use Parmigiano Reggiano for the best flavor!
Ingredient Substitutions
- Change up the pasta: Use spaghetti or linguine if bucatini isn’t available—they’ll soak up the garlic oil sauce just as well.
- Chilies: Substitute crushed Calabrian chilies for a smoky, slightly tangy kick.
- Butter: Add a touch of unsalted butter at the end for an even silkier sauce.
Ingredient Additions
- Tomatoes: Toss in roasted cherry tomatoes for bursts of sweetness and color.
- Anchovy: Add anchovies or anchovy paste when sautéing the garlic for a rich umami boost.
- Breadcrumbs: Sprinkle toasted breadcrumbs over the top for extra texture and crunch.
Step by Step Instructions
Cook the pasta: Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the water. Cook 12 ounces of bucatini until al dente according to package instructions. Reserve 1/2 cup pasta water before draining the pasta.
Infuse the olive oil: In a large skillet, heat 1/4 cup extra virgin olive oil over medium heat. Add 6 thinly sliced garlic cloves and cook gently, stirring often, until golden and fragrant (about 2–3 minutes).
Be careful not to burn the garlic. Stir in 1/2 teaspoon red pepper flakes and cook for 30 seconds to infuse the oil.
Combine pasta and sauce: Add the drained bucatini to the skillet with the garlic oil.
Pour in reserved pasta water, a splash at a time, and toss to coat the pasta until the sauce is silky and clings to the noodles. Add 1/4 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper. Toss well to combine. Taste and adjust seasoning if needed.
Finish and garnish: Stir in 2 tablespoons fresh parsley, then toss one final time. Serve immediately, garnished with freshly grated Parmesan cheese, if desired
Expert Tips
- Low and slow: Don’t rush the garlic—it should turn golden brown, not burnt, for a perfectly infused oil.
- Pasta water: Reserve the pasta water before draining; it’s the key to making the sauce silky and luxurious.
- Toss: Toss the pasta vigorously in the skillet to ensure every strand is evenly coated.
- Adjust: Taste and adjust the seasoning at the end—pasta needs to be seasoned well to shine!
Serving Suggestions
- Wine Pairing: Pair with a crisp Pinot Grigio or a lightly oaked Chardonnay for a perfect balance of flavors.
- Arugula Salad: Serve alongside a simple arugula salad with a drizzle of lemon juice and olive oil.
- Add Bread: Add a fresh baguette or crusty bread for mopping up any remaining sauce.
- Eggs: For a cozy twist, top with a poached egg and let the yolk meld into the pasta.
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to revive the sauce without drying it out. While it’s best fresh, this dish holds up surprisingly well for quick next-day meals. Avoid freezing, as the delicate olive oil sauce doesn’t reheat well from frozen.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Bucatini Aglio e Olio Recipe (Garlic and Oil)
Equipment
- Large pot
- large skillet
- tongs
- Sharp knife
- cutting board
- Measuring Cups and Spoons
- Ladle (for reserving pasta water)
- Grater (for Parmesan cheese, if using)
Ingredients
- 12 ounces bucatini pasta
- 1/4 cup extra virgin olive oil high-quality
- 6 large garlic cloves thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 cup reserved pasta water
- 1 tablespoon kosher salt for pasta water
- 1/4 teaspoon kosher salt for seasoning the dish
- 1/4 teaspoon freshly cracked black pepper plus more to taste
- 2 tablespoons fresh parsley finely chopped
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the water. Cook 12 ounces of bucatini until al dente according to package instructions. Reserve 1/2 cup pasta water before draining the pasta.
- Infuse the olive oil: In a large skillet, heat 1/4 cup extra virgin olive oil over medium heat. Add 6 thinly sliced garlic cloves and cook gently, stirring often, until golden and fragrant (about 2–3 minutes). Be careful not to burn the garlic. Stir in 1/2 teaspoon red pepper flakes and cook for 30 seconds to infuse the oil.
- Combine pasta and sauce: Add the drained bucatini to the skillet with the garlic oil. Pour in reserved pasta water, a splash at a time, and toss to coat the pasta until the sauce is silky and clings to the noodles. Add 1/4 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper. Toss well to combine. Taste and adjust seasoning if needed.
- Finish and garnish: Stir in 2 tablespoons fresh parsley, then toss one final time. Serve immediately, garnished with freshly grated Parmesan cheese, if desired.
Notes
- Low and slow: Don’t rush the garlic—it should turn golden brown, not burnt, for a perfectly infused oil.
- Pasta water: Reserve the pasta water before draining; it’s the key to making the sauce silky and luxurious.
- Toss: Toss the pasta vigorously in the skillet to ensure every strand is evenly coated.
- Adjust: Taste and adjust the seasoning at the end—pasta needs to be seasoned well to shine!