15 Minute Easy Olive Oil Pasta

This quick and easy olive oil pasta comes together in just 15 minutes with just a handful of common pantry ingredients. It’s one of my absolute favorite Italian dishes and a family favorite in our house!

 

You Will Love This

• This recipe is incredibly simple but the flavors are OUTRAGEOUS! Sometimes simple meals really are the best and this recipe is evidence of that. The ingredient list is short and sweet but each component adds another layer of flavor and they all work so well together!
• If you loved this olive oil pasta recipe be sure to check out my:
  • 20 Minute Penne Pomodoro
  • No Boil Vegetarian Manicotti
  • One Pot Garlic Parmesan Linguine

Ingredients and Substitutions

• Bucatini – I am OBSESSED with bucatini and use it whenever I can find it. Some grocery stores don’t have it though, so you can just sub regular spaghetti, angel hair, linguine, or fettuccine in this recipe. Bucatini is hollow spaghetti noodles.
• Olive Oil – I like to use cold-pressed organic olive oil, especially for a recipe like this where the olive oil plays a big part in the flavor of the dish as one of the main ingredients. You can use extra-virgin olive oil if you like as well.
• Garlic – I really encourage you to use freshly sliced garlic for this olive oil pasta recipe because it’s a big part of the flavor. But if you don’t have time to slice garlic, I recommend using this store bought garlic paste. Use a teaspoon of paste for each clove of garlic in the recipe.
• Red Pepper Flakes – A staple in many pasta dishes, red pepper flakes do add a bit of heat, but they also amplify the other flavors of the dish.
• Capers – Capers are totally optional, but I love to add a bit of salty, briny flavor to this quick and easy olive oil pasta. If I don’t have capers on hand, I like to add green olives. Of course, you can omit the capers entirely and this pasta will still be delicious.
• Parsley – Fresh chopped parsley really rounds out the flavors of this dish and adds a bright herby element. You could also substitute fresh basil in its place.
• Parmesan – If you want to keep this dish vegan, try a vegan Parmesan cheese. Also, some Parmesan cheese isn’t vegetarian, so be sure to look for one that is if you want to keep this classic Italian dish vegetarian.

Instructions

Cook pasta in a pot of salted boiling water 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.

Heat olive oil in a large skillet over medium-low heat and saute garlic and red pepper flakes for about 2 minutes. Stir frequently so the garlic does not brown or burn.

Add fresh parsley and capers to the pan along with about half the reserved pasta water.

Cook for a minute.

Add pasta to the pan and toss to coat evenly in the olive oil mixture. 

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 a sprinkle of grated Parmesan and enjoy!

Tips

• If your family doesn’t like heat, omit the red pepper flakes. I’m a wimp when it comes to spicy foods and I didn’t find this pasta to be too spicy for me. It’s a very small amount of red pepper flakes spread throughout the entire pan of pasta. If you decide to leave it out, the flavor will still be delicious, but I recommend serving some red pepper flakes on the side so your guests can add some if they’d like.
• Salt your pasta water! This is your first chance to season the pasta and this will add a ton of flavor to the overall dish.
• Always save your pasta water! Try to get in the habit of always saving your pasta water because it is AMAZING. The starchy pasta water will help any sauce you make stick to the noodles better. It will also give your pasta a gorgeous glossy finish. Whether you’re serving your noodles with tomato sauce or creamy alfredo sauce, add a splash of pasta water along with the sauce and watch how it transforms the dish!

Variations

Feel free to add your favorite veggies or proteins to this simple dish. Some of my favorites are:

• broccoli
• asparagus
• peas
• canned artichoke hearts
• fresh spinach
• sliced zucchini
• lemon juice or zest
• anchovies
• grilled chicken breast
• shrimp

FAQ

Storage and Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to a week.
• Reheating: I prefer to reheat this pasta in a pan over medium heat. You may want to add a drizzle of olive oil or a splash of water to loosen up the pasta. If you’re in a pinch, you can also pop it in the microwave for 30-60 seconds or until warmed through. Be sure to season to taste with salt and pepper before serving!

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