15 Minute Easy Olive Oil Pasta Recipe
Introduction
This 15 Minute Easy Olive Oil Pasta is a simple yet flavorful dish perfect for busy weeknights. With just a few ingredients like garlic, olive oil, and fresh parsley, you can create a silky, comforting pasta in no time. It’s quick, versatile, and absolutely delicious.
Ingredients
- 16 oz. bucatini or spaghetti
- 1/2 cup pasta water
- 1/2 cup olive oil, plus more for tossing
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons fresh chopped parsley
- 2 tablespoons capers (optional)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Grated Parmesan cheese, for garnish
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Toss the pasta with olive oil and season with salt and pepper.
- Step 2: In a large sauté pan, heat 1/2 cup olive oil over medium-low heat.
- Step 3: Add the sliced garlic and crushed red pepper flakes. Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and very lightly golden. Be careful not to burn the garlic.
- Step 4: Stir in the chopped parsley and capers (if using) along with half of the reserved pasta water. Cook for 1 minute.
- Step 5: Add the pasta to the pan and toss to coat evenly with the sauce.
- Step 6: Cook for about 1 minute until heated through, adding remaining pasta water as needed to create a silky, smooth sauce.
- Step 7: Season the pasta with additional salt and pepper to taste. Garnish with grated Parmesan cheese and serve immediately.
Tips & Variations
- For extra flavor, try adding a squeeze of fresh lemon juice or a handful of toasted breadcrumbs on top.
- Substitute capers with sliced olives for a different salty punch.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Use gluten-free pasta to make this dish gluten-free without sacrificing taste.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet with a splash of olive oil or reserved pasta water to loosen the sauce. Avoid microwaving to keep the texture silky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can use any long pasta like spaghetti, linguine, or fettuccine. Bucatini works wonderfully because its hollow center holds the sauce well, but feel free to use what you have on hand.
What can I do if I don’t have fresh parsley?
Dried parsley can be used in a pinch, but fresh parsley provides the best flavor and freshness. You can also substitute with fresh basil or chives for a different herbal note.
Print15 Minute Easy Olive Oil Pasta Recipe
This 15 Minute Easy Olive Oil Pasta is a simple yet flavorful Italian-inspired dish that combines al dente bucatini with a fragrant garlic and olive oil sauce, enhanced by red pepper flakes, fresh parsley, and optional capers. It’s a quick, comforting meal perfect for busy weeknights or whenever you crave a delicious pasta dish with minimal ingredients.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 16 oz. bucatini (or spaghetti)
- 1/2 cup pasta water (reserved)
Sauce
- 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, to taste
- Fresh cracked pepper, to taste
Garnish
- Grated Parmesan cheese, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini or spaghetti and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Toss pasta in olive oil: Place the drained pasta in a large bowl or pan, toss it with a little olive oil, and season with kosher salt and fresh cracked pepper to lightly flavor the noodles.
- Prepare garlic and pepper flakes: In a large sauté pan, heat 1/2 cup of olive oil over medium-low heat. Add the thinly sliced garlic and crushed red pepper flakes, cooking for about 2 minutes while stirring frequently. Cook just until the garlic becomes fragrant and turns a very pale golden color — be careful not to burn it or let it brown too much.
- Add parsley, capers, and pasta water: Stir in the chopped fresh parsley and optional capers. Pour in half of the reserved pasta water and cook for about 1 minute, allowing the flavors to meld and the sauce to begin thickening slightly.
- Toss pasta in sauce: Transfer the pasta into the sauté pan with the sauce. Toss well to coat each noodle evenly in the garlic and olive oil mixture.
- Finish cooking and adjust sauce: Cook the pasta in the pan for about another minute until heated through. Add the remaining reserved pasta water gradually as needed to create a silky, smooth sauce that clings to the noodles.
- Season and garnish: Taste and adjust seasoning with salt and pepper as needed. Serve the pasta garnished generously with freshly grated Parmesan cheese. Enjoy immediately for best flavor and texture!
Notes
- Be very careful not to overcook or burn the garlic, as it can become bitter and overpower the dish.
- Capers add a nice briny flavor but can be omitted if preferred or unavailable.
- If you don’t have bucatini, spaghetti is a great substitute.
- Reserve pasta water is essential to achieve a silky sauce that clings well to the noodles.
- This recipe is easily doubled or halved depending on serving requirements.
- For a vegan version, omit Parmesan or use a plant-based alternative.
Keywords: olive oil pasta, garlic pasta, quick pasta recipe, easy Italian pasta, bucatini recipe, weeknight dinner
