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Glossy Italian Pasta with Garlic Olive Oil Sauce speckled with herbs in a bowl.

Italian Pasta with Garlic Olive Oil Sauce

5 from 1 vote
Aliana Recipes
This simple noodle dish combines sharp garlic and a rich infused base for a satisfying, savory bite. James loves when I whip this up on busy weekdays.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings:6 people
Course:Dinner
Cuisine:Italian
Calories:520kcal
Cost:$6

Ingredients
  

  • 1 pound dried bucatini pasta Yields a thick, chewy bite
  • 1 cup extra virgin olive oil Builds the rich liquid base
  • 12 large garlic cloves Cut into thin slivers
  • 1 tablespoon crushed red pepper flakes Adds lingering warmth
  • 1 cup fresh parsley Minced finely
  • ½ cup parmesan cheese Freshly grated
  • Salt and pepper To taste

Equipment

  • 1 Large pot For boiling the noodles securely
  • 1 Large skillet For infusing the fat
  • 1 Tongs For tossing the long strands

Method
 

  1. Boil the dried noodles in a large pot of salted water to soften the starches, leaving you with tender, pliable strands.
    Hands lower stiff raw spaghetti noodles into a metal pot of rapidly bubbling water.
  2. Heat the oil over medium-high heat and sizzle the slivered cloves until they turn a deeply fragrant, light golden color.
  3. Stir the crushed red pepper flakes into the warm fat to extract the spices, turning the base a vibrant hue.
    Hands sprinkle crushed red pepper flakes into warm oil and sliced garlic.
  4. Toss the drained noodles directly in the skillet with the parsley and cheese to create a glossy, heavily coated dish.

Nutrition

Serving: 140g (1 bowl)Calories: 520kcalCarbohydrates: 58gProtein: 12gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 10mgSodium: 350mgPotassium: 180mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 120mgIron: 2.5mg

Notes

Reserve a half cup of the starchy cooking water to splash into the skillet; it helps bind the fats into a smooth, unified coating.