Garlic Butter Ditalini
Garlic Butter Ditalini
Ingredients
- 1 pound ditalini pasta
- 1 tablespoon kosher salt, plus more, as needed
- 1/2 cup unsalted butter
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min
- 2
Add 1 tablespoon of kosher salt to the boiling water, then add the ditalini pasta. Cook according to package directions until al dente, stirring occasionally to prevent sticking. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 8 min
- 3
While the pasta cooks, place a large skillet or Dutch oven over medium heat. Add the unsalted butter and let it melt completely.
⏱️ 2 min
- 4
Add the minced garlic to the melted butter and sauté for 1-2 minutes, until fragrant but not browned.
⏱️ 2 min
- 5
Stir in the red pepper flakes and cook for another 30 seconds.
⏱️ 1 min
- 6
Add 1 ladleful (about 1/2 cup) of the reserved pasta water to the skillet with the garlic butter sauce and stir to combine.
⏱️ 1 min
- 7
Once the ditalini pasta is cooked al dente and drained, add it directly to the skillet with the sauce.
⏱️ 1 min
- 8
Add another good splash (about 1/4 cup) of the reserved pasta water to the pan, along with the 1 cup of freshly grated Parmesan cheese.
⏱️ 1 min
- 9
Stir everything together vigorously until the pasta is evenly coated, the cheese has melted, and the sauce has emulsified into a creamy consistency. Add more pasta water, 1-2 tablespoons at a time, if the sauce is too thick.
⏱️ 2 min
- 10
Taste and adjust seasoning with salt, if needed. Garnish with chopped fresh parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Ditalini
- 1 pound ditalini pasta
- 1 tablespoon kosher salt, plus more, as needed
- 1/2 cup unsalted butter
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min - 2
Add 1 tablespoon of kosher salt to the boiling water, then add the ditalini pasta. Cook according to package directions until al dente, stirring occasionally to prevent sticking. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 8 min - 3
While the pasta cooks, place a large skillet or Dutch oven over medium heat. Add the unsalted butter and let it melt completely.
⏱️ 2 min - 4
Add the minced garlic to the melted butter and sauté for 1-2 minutes, until fragrant but not browned.
⏱️ 2 min - 5
Stir in the red pepper flakes and cook for another 30 seconds.
⏱️ 1 min - 6
Add 1 ladleful (about 1/2 cup) of the reserved pasta water to the skillet with the garlic butter sauce and stir to combine.
⏱️ 1 min - 7
Once the ditalini pasta is cooked al dente and drained, add it directly to the skillet with the sauce.
⏱️ 1 min - 8
Add another good splash (about 1/4 cup) of the reserved pasta water to the pan, along with the 1 cup of freshly grated Parmesan cheese.
⏱️ 1 min - 9
Stir everything together vigorously until the pasta is evenly coated, the cheese has melted, and the sauce has emulsified into a creamy consistency. Add more pasta water, 1-2 tablespoons at a time, if the sauce is too thick.
⏱️ 2 min - 10
Taste and adjust seasoning with salt, if needed. Garnish with chopped fresh parsley before serving immediately.
⏱️ 1 min