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Dinner doesn’t get much simpler than this classic, garlicky pasta dish. Especially awesome for those weeks when you just can’t seem to make it to the grocery store, aglio e olio is easy to whip up with just a handful of pantry staples. You can definitely use spaghetti noodles instead of bucatini, but consider picking up a box of bucaini to try next time you go shopping. The noodle's hollow shape offers a texture (not to mention, sauce-gripping abilities) that we just love. We opted to jazz the dish up with the addition of broccoli florets, but if you have a different frozen green veggie kicking around the freezer, like sweet peas, or even a bag of spinach in the crisper, feel free to use what you’ve got instead. Or, hey, leave the veggie out altogether—this dish was designed to be flexible and delicious with whatever you have on hand. That said, if you have a block of Parmesan in the fridge, feel free to grate some over top of the hot pasta before serving. 

Recipe by MyRecipes


Credit:  Caitlin Bensel; Food Styling: Karen Rankin; Prop Styling: Audrey Davis

Recipe Summary

20 mins
40 mins
Serves 4 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Toss together frozen broccoli, black pepper, 1 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the red pepper on a rimmed baking sheet. Spread broccoli mixture in a single layer. Bake in preheated oven until charred and browned in spots, 30 to 35 minutes, stirring after 15 minutes.

  • Heat 1 1/2 tablespoons of the oil in a large skillet over medium. Add breadcrumbs and 1/4 teaspoon of the salt. Cook, stirring often, until golden brown, 5 to 6 minutes. Remove from skillet; set aside. Wipe skillet clean.

  • Bring a large pot of water and 1 tablespoon of the salt to a boil over high. Cook bucatini until al dente, about 7 minutes. Drain, reserving 1 cup cooking liquid.

  • Heat garlic, remaining 1/4 cup oil and 1/4 teaspoon red pepper, and, if desired, anchovies in skillet over medium. Cook, stirring often, until garlic is lightly golden, 3 to 4 minutes. Add pasta; cook, stirring constantly and gradually adding cooking water, until sauce has thickened, 2 to 3 minutes. Stir in broccoli mixture and remaining 1/4 teaspoon salt. Divide pasta among 4 serving bowls; top with toasted breadcrumbs.