Quick Simple Garlic Butter Pasta
A simple bowl of pasta becomes something wonderfully comforting when coated in warm garlic-infused butter, then finished with parmesan and parsley. This dish is quick, satisfying, and ideal for busy days or last-minute meals.
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Servings: 4
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Ingredients
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8 ounces (225 g) dried pasta such as spaghetti, linguine, or any other long or short pasta
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4 tablespoons (52 g) unsalted butter, divided
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3 cloves garlic, sliced
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¼ teaspoon ground black pepper
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1 teaspoon salt
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½ cup (43 g) grated parmesan
- ¼ cup chopped fresh parsley
- Bring a medium saucepot of water to a boil, then salt it well. Add the pasta and cook following the directions on the package. Once done, set aside 1 cup of the cooking water and drain the pasta.
- In a skillet over medium heat, melt 2 tablespoons of the butter. Add the sliced garlic and cook just until it becomes fragrant and lightly softened.
- Add the drained pasta to the skillet along with some of the reserved pasta water. Use kitchen tongs to toss everything together until the liquid begins to thicken and coat the noodles. Add the remaining butter and continue tossing as it melts. Add more pasta water if needed to achieve a silky sauce.
- Remove the pan from the heat. Stir in the parmesan and parsley, mixing thoroughly. Taste and adjust the salt if necessary. Serve right away, with extra parmesan on top if you like.
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A typical serving of pasta is 2–3 oz (60–85 g) per person.
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Salt the boiling water generously—aim for a level of saltiness similar to seawater.
- You may not need the full cup of reserved pasta water; add gradually to reach the consistency you prefer.
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low-medium heat with a splash of water to loosen the sauce. The same approach works when reheating in the microwave.
- Freeze: Freezing isn’t recommended; the texture of the pasta tends to break down once thawed and reheated.