Bucatini Aglio e Olio (20-Minute Italian Classic)
If there’s one pasta dish I always have on rotation, it’s bucatini aglio e olio. It’s rich, garlicky, a little spicy, and comes together in about 20 minutes
Servings 2
Equipment
- 1 large frying pan
- 1 medium frying pan/saucepan
- 1 chefs knife
- 1 pair of silicone tongs
Ingredients
- 200 g bucatini pasta
- 4 cloves garlic minced or thinly sliced
- 6 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes adjust to taste
- 1/4 cup fresh parsley chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan optional
- Zest of 1 lemon optional, for brightness
Instructions
- Cook the Pasta
- Bring a large frying pan of well salted water to the boil.
- Cook the bucatini about 3 minutes short of al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Make the Garlic Oil
- While pasta cooks, heat olive oil in a large skillet/saucepan over medium-low heat.
- Add red pepper flakes and sauté for 30 seconds to get the heat into the oil
- Add garlic and cook gently for 2 minutes, until just golden and fragrant. Do not let it brown.
- Combine and Emulsify
- Add drained pasta to the skillet with the garlic oil.
- Toss or stir vigorously while gradually adding reserved pasta water.
- Continue tossing/stirring until a light, glossy sauce forms (this is called mantecatura).
- Finish and Serve
- Remove from heat. Stir in chopped parsley.
- Season with salt and black pepper to taste.
- Optional: Add grated Parmesan and/or lemon zest for extra depth.
- Serve immediately.
Notes
- Use high-quality extra virgin olive oil — its the star of the dish
- Golden garlic only — DO NOT BURN IT!
- For a milder garlic flavour, sauté whole crushed cloves in the oil and remove before serving.
- Don’t skip the pasta water — it's key to creating that smooth sauce