Description
A simple yet delicious pasta dish featuring bucatini, garlic, and olive oil.
Ingredients
Scale
- 16 oz. bucatini (or spaghetti)
- 1/2 cup pasta water
- 1/2 cup olive oil + more for tossing the pasta
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons fresh chopped parsley
- 2 tablespoons capers, optional
- Kosher salt
- fresh cracked pepper
- grated Parmesan cheese, for garnish
Instructions
- Cook pasta according to package directions until al dente. Before you drain the pasta, reserve 1/2 a cup of pasta water. Toss pasta in olive oil and season with salt and pepper.
- In a large sauté pan, heat olive oil over medium-low heat.
- Add garlic and red pepper flakes and cook for about 2 minutes, stirring frequently. You are just looking for the garlic to get fragrant and a very pale golden brown color. Do not let the garlic burn or get golden brown even.
- Add chopped parsley and capers to the pan along with half of the pasta water. Cook for 1 minute.
- Add pasta to the pan and toss to coat evenly.
- Cook for about a minute or until it’s heated through. Add remaining pasta water as needed to coat the noodles. You want a silky smooth sauce on the noodles.
- Season to taste with salt and pepper. Garnish with grated Parmesan and enjoy!
Notes
- For a vegetarian option, skip the capers.
- Adjust the amount of garlic and red pepper flakes to taste.
- This dish is best served immediately after preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boil, Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 1g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg