Garlic Confit Bucatini

To be fair, we’ve been pretty regimented at the gym, so while we’ve been trying to eat healthier, I wasn’t about to cut out our weekly pasta meal. I was in a rush this week, so I made the easiest, 5-ingredient, one-pan garlic bucatini. It was as delicious as it was simple to make. A ridiculous amount of garlic is cooked until golden in olive oil before getting hit with a quart of chicken stock and a pound of bucatini. Everything cooks down so you’re left with tender pasta coated in a rich and glossy sauce. It’s pure heaven. However, here is your warning: This isn’t for first dates. Make sure you’re comfortable with whoever you share these noods with having full blown garlic breath.

I always add my garlic with the oil in a cold pan before turning on the heat to medium. This way the garlic has a chance to slowly diffuse into the oil and soften, without quickly burning. Feel free to throw in whatever you want with the garlic to bloom in the oil. Thyme, red pepper flakes, or capers would all make great additions to this recipe. Though if you’re into a simple bowl of something delicious, it’s perfect just the way it is.

Garlic Confit Bucatini

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


1/4 cup olive oil

6 garlic cloves, thinly sliced

1 pound dried bucatini pasta

4 cups chicken stock

Kosher salt, to taste


  1. In a large, high-sided skillet, heat the olive oil and garlic over medium heat, stirring often until golden, 5 to 6 minutes.
  2. Add the pasta and chicken stock to the pan and raise the heat to medium-high. Bring to a simmer and cook, stirring often, until the pasta is tender and the stock has reduced into a thick sauce, 8 to 10 minutes. Season with salt, then serve.