Bucatini all'Aglio e Olio with Chili Flakes
A true Roman pasta dish where al dente bucatini is tossed in a simple garlic-olive oil sauce with a kick of heat, honoring traditional Italian street food. This italian-inspired pasta ready in about 25 minutes pairs ounces bucatini pasta, tablespoons 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 450 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.
Ingredients
- 12 ounces bucatini pasta
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic cloves
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
Instructions
- Step 1: Bring a large pot of salted water (1/4 cup salt per 4 quarts) to a rolling boil. Add 12 ounces bucatini and cook for 8 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: While pasta cooks, heat 3 tablespoons extra-virgin olive oil in a large skillet over medium-low heat. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, cooking for 3 minutes until garlic is golden but not browned, stirring constantly to prevent burning.
- Step 3: Add drained bucatini to skillet with 1/2 cup reserved pasta water. Toss vigorously for 1 minute until sauce coats pasta, adding more pasta water as needed to create a glossy emulsion. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon salt, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bucatini all'Aglio e Olio with Chili Flakes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bucatini all'Aglio e Olio with Chili Flakes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces bucatini pasta from drying out.
Can I substitute ingredients in Bucatini all'Aglio e Olio with Chili Flakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bucatini all'Aglio e Olio with Chili Flakes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bucatini all'Aglio e Olio with Chili Flakes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
