Garlic Butter Pasta
A quick and indulgent pasta dish where al dente strands are tossed in a rich, fragrant garlic butter sauce, finished with parmesan and fresh parsley.
Equipment
Ingredients
Main
pasta (dry)
400 g
butter (cold)
60 g
garlic (fresh)
6 cloves
parmesan (grated)
60 g
olive oil (liquid)
15 ml
salt (fine)
5 g
black pepper (ground)
2 g
parsley (fresh, chopped)
15 g
Instructions
Boil pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
Prepare garlic butter sauce
While pasta cooks, melt butter with olive oil in a large pan over medium heat. Add minced garlic and cook until fragrant but not browned.
Combine pasta and sauce
Drain pasta, reserving 1 cup pasta water. Add pasta to the garlic butter pan and toss to coat, adding pasta water as needed for silky sauce.
Finish and serve
Remove from heat. Stir in grated parmesan and chopped parsley. Season with salt and black pepper to taste. Serve immediately.
Original recipe
Storage
Best served fresh. Reheat gently to avoid drying out the pasta.
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