Bucatini all'Aglio e Olio with Chili Flakes

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 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 recipe, ready in about 25 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 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

12 ounces bucatini pasta
3 tablespoons extra-virgin olive oil
4 garlic cloves
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
1 teaspoon salt

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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.