Infused Dinner for One: Refreshing Bucatini with Garlic and Oil

Infused Bucatini with Garlic Recipe

Bucatini is thick, spaghetti-like pasta that’s extremely satisfying. If it’s not your cup of tea, feel free to use any other shape of noodle; come summer time, an angel hair would be delightful. As always, the ingredients can be changed to suit your taste. Adding shrimp, tofu or chicken could be a nice way to go, but honestly, its simplicity is one of its best qualities!

Serves 1 

This is a recipe for one. Take a little time and make yourself this yummy dinner—you deserve it.


  • 2 tablespoons olive oil
  • 1 teaspoon canna-olive oil
  • 2 garlic cloves, peeled and sliced
  • 4 cherry tomatoes, halved if large
  • 1 cup fresh spinach, packed
  • 1 pinch crushed red pepper
  • Salt and pepper, to taste
  • 3 ounces bucatini pasta
  • Parmesan, optional


  1. In a small skillet over medium-low heat, heat the oils. Add the garlic and cherry tomatoes and sauté for 3-4 minutes.
  2. Add the spinach and sauté until wilted, 3-4 minutes. Stir in the crushed pepper, and add salt and pepper to taste.
  3. Bring a large pot of water to a boil. Cook the pasta according to the package directions. When tender, drain and place in a bowl.
  4. Add the sauce to the pasta and sprinkle with freshly grated Parmesan cheese. A tasty alternative for Parmesan can be a couple tablespoons of goat cheese and some fresh or frozen peas.

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