Go Back
–+ servings
Bucatini aglio e olio on a plate.

Easy Bucatini Aglio e Olio Recipe (Garlic and Oil)

Allie Hagerty
Enjoy the rich flavors of bucatini aglio e olio. This easy recipe brings restaurant quality to your kitchen with minimal effort.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Pasta
Servings 4 servings

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!

Nutrition Facts

Calories: 437kcalCarbohydrates: 64gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1900mgPotassium: 208mgFiber: 3gSugar: 2gVitamin A: 243IUVitamin C: 3mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!