Authentic Roman Bucatini All'Aglio e Olio

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A true Roman street food classic featuring bucatini pasta coated in garlic-infused olive oil with chili flakes, highlighting simplicity and authentic Italian technique. This Italian-inspired pasta recipe, ready in about 20 minutes, pairs bucatini pasta, extra-virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 Italian cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz bucatini and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water and drain.
  2. Step 2: Heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/2 tsp red pepper flakes; sauté for 30 seconds until fragrant—do not brown.
  3. Step 3: Add drained bucatini to the skillet with 2 tbsp unsalted butter, 1/2 cup reserved pasta water, and 1/4 cup chopped parsley.
  4. Step 4: Toss vigorously for 1 minute until butter melts and sauce coats pasta evenly.
  5. Step 5: Season with salt and freshly ground black pepper to taste.

Related recipes