A Simple, Delicious Pasta Aglio e Olio (With Garlic and Oil)

This amazing pasta dish will make your kitchen smell like heaven and have everyone asking for seconds! Anyone who loves simple, flavorful meals will absolutely adore this recipe because it uses just a few ingredients to create something truly special.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Dairy-Free, Soy-Free, Heart-Healthy, Vegan, Vegetarian, Egg-Free.

Nutrition Facts (per serving): 431 Calories, 29g Fat, 39g Carbs.

Ingredients You’ll Need

Bucatini pasta: You’ll need 7 ounces of uncooked bucatini, which is that wonderful thick spaghetti with a hole through the middle. If you can’t find bucatini, whole-wheat spaghetti or angel hair pasta work great too!

Roasted walnut oil: Half a cup of this golden treasure adds the most incredible nutty flavor. It’s what makes this dish extra special compared to regular olive oil versions.

Fresh garlic: Five cloves sliced thin will give you that perfect garlicky goodness. Don’t worry about making them super even – rustic is beautiful here!

Fresh flat-leaf parsley: A quarter cup chopped up adds such a bright, fresh pop of color and flavor. The flat-leaf kind has way more flavor than the curly type.

Sea salt: Just a quarter teaspoon to bring all those flavors together perfectly.

Pecorino Romano cheese: This quarter cup is totally optional, but oh my goodness, it makes everything even more delicious if you’re not keeping it vegan.

Black pepper: Freshly ground is best, and it’s optional too, but I always add a few cracks because it’s so good!

How to Make A Simple, Delicious Pasta Aglio e Olio

Step 1: Get your pasta water boiling and cook the bucatini according to the package directions until it’s al dente. Don’t add salt or oil to the water. When you drain it, use a colander over a big bowl so you can save 1 cup of that starchy pasta water – you’ll need it later!

Step 2: While your pasta cooks, heat that beautiful walnut oil in a large skillet over medium-high heat. Add your sliced garlic and stir it often until it turns golden, about 3 to 4 minutes. Stir in the parsley, then remove the pan from heat. Let this amazing oil mixture cool for 2 minutes so it doesn’t splatter when you add the pasta water.

Step 3: Add half a cup of your reserved pasta water to the oil mixture and put it back on medium-high heat. Cook until the sauce reduces by half, which takes about 5 minutes. Stir in your cooked pasta, then add another quarter cup of pasta water. Cook while stirring constantly until the sauce gets nice and thick, about 2 minutes. Add more pasta water if you need it to get the consistency just right. Season with salt, and if you’re using them, top with cheese and black pepper. Serve right away!

Easy and Quick Pasta Aglio e Olio Version

Want to make this even faster? You can use regular olive oil instead of walnut oil and skip the cooling step! Just add the pasta water more slowly to avoid splattering. You can also use pre-minced garlic from a jar – about 1 tablespoon equals those 5 cloves. The flavor won’t be quite as amazing, but it’ll still be delicious and ready in no time!

Serving Ideas

This pasta is absolutely perfect as a complete meal all by itself. If you want to add some sides, try it with a simple green salad with lemon vinaigrette or some crusty garlic bread. For extra protein, toss in some sautéed shrimp or grilled chicken on top!

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, add a splash of water or broth to a skillet and warm it over medium heat, stirring gently. The microwave works too – just add a little water and heat in 30-second intervals, stirring between each one.

Substitutions

No walnut oil? Regular olive oil works perfectly fine. Can’t find bucatini? Any long pasta like spaghetti, linguine, or angel hair will be delicious. Don’t have fresh parsley? Dried parsley works, but use only 1 tablespoon instead. You can also try fresh basil for a different but equally amazing flavor!

Pro Tips

• Watch that garlic: Keep stirring it so it doesn’t burn and turn bitter. Golden is perfect!
• Save extra pasta water: That starchy water is liquid gold for making the sauce silky smooth.
• Taste as you go: Add salt and pepper little by little until it tastes just right to you.
• Serve immediately: This dish is best when it’s hot and fresh from the pan.

FAQs

Can I make this dish ahead of time?

This pasta is really best served fresh and hot! But if you need to make it ahead, you can prep all your ingredients and even make the garlic oil mixture. Just reheat the oil gently and toss with freshly cooked pasta when you’re ready to serve.

What if I don’t like garlic?

You bet you can still make this! Just use 2-3 cloves instead of 5, or try using garlic powder – about half a teaspoon should do it. The walnut oil and parsley will still make it incredibly flavorful.

Can I freeze the leftovers?

Sure, you can freeze it for up to 2 months! Just know that the texture might be a little different when you reheat it. Thaw it in the fridge overnight and reheat gently with a splash of water or broth.

Is there a gluten-free version?

Absolutely! Just swap the regular pasta for your favorite gluten-free pasta. The cooking method stays exactly the same, and it’ll be just as delicious.

I hope you love this recipe as much as I do! Let me know how it turns out for you and if you tried any fun variations. There’s nothing better than hearing about your cooking adventures!