Garlic Butter Pasta
This garlic butter pasta is the ultimate weeknight comfort food, ready in just 20 minutes with simple pantry staples. Silky butter, golden toasted garlic, and starchy pasta water come together to create a rich, glossy sauce that coats every strand perfectly. Simple, satisfying, and endlessly customizable.
Equipment
- Large pot
- Large skillet or saute pan
- Tongs
- Colander
Ingredients
- 12 oz spaghetti or linguine or any long pasta
- 6 tablespoons unsalted butter preferably European-style
- 6 cloves fresh garlic thinly sliced
- 1/2 teaspoon red pepper flakes optional
- 1/2 cup pasta cooking water reserved before draining
- 1/3 cup fresh parsley roughly chopped
- 1/2 cup Parmesan cheese freshly grated, optional
- salt and black pepper to taste
Instructions
- Bring a large pot of water to a rolling boil. Season it generously with salt until it tastes pleasantly briny. Add the pasta and cook according to package directions until al dente, about 8 to 10 minutes.
- Just before draining the pasta, scoop out at least 1 cup of the starchy cooking water and set aside. Drain the pasta and set it aside.
- While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the sliced garlic in a single layer and cook slowly, stirring occasionally, for 3 to 4 minutes until the garlic turns pale golden and very fragrant. Watch carefully and keep the heat low to avoid burning.
- Add the red pepper flakes to the butter and stir for 30 seconds. Pour in about 1/3 cup of the reserved pasta cooking water and swirl the pan gently to begin emulsifying the sauce.
- Add the drained pasta directly to the skillet. Using tongs, toss everything together over low heat for about 2 minutes. Add more pasta water a splash at a time as needed until the sauce is silky and coats every strand evenly.
- Remove the skillet from heat. Fold in the fresh parsley and grated Parmesan if using. Season generously with salt and black pepper. Serve immediately in warmed bowls with extra Parmesan on top.
Notes
For the best flavor, use fresh garlic cloves sliced thinly rather than minced or pre-jarred. Keep heat low when toasting garlic to prevent bitterness. Always reserve pasta water before draining as it is essential for building the sauce. This dish is best served immediately. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water over medium-low heat.