Spicy Garlic Butter Pantry Pasta
Spicy Garlic Butter Pantry Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Spicy Garlic Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 8 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 cup fresh parsley, finely chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes.
⏱️ 10 min
- 2
While the pasta cooks, melt the butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 5 min
- 3
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water. Drain the spaghetti and immediately add it to the skillet with the garlic butter sauce.
⏱️ 2 min
- 4
Add 1 cup of the reserved pasta water to the skillet. Toss the pasta vigorously with tongs, allowing the sauce to emulsify and coat the spaghetti. The pasta water helps create a silky, cohesive sauce. If the sauce seems too dry, add more pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min
- 5
Stir in the fresh parsley, black pepper, and kosher salt. Taste and adjust seasonings as needed. Serve immediately, garnished with freshly grated Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Garlic Butter Pantry Pasta
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
For the Spicy Garlic Butter Sauce
- 1/2 cup unsalted butter
- 2 tablespoons olive oil
- 8 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 1/2 cup fresh parsley, finely chopped
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
For Serving
- 1/2 cup Parmesan cheese, freshly grated, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes.
⏱️ 10 min - 2
While the pasta cooks, melt the butter and olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 5 min - 3
Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water. Drain the spaghetti and immediately add it to the skillet with the garlic butter sauce.
⏱️ 2 min - 4
Add 1 cup of the reserved pasta water to the skillet. Toss the pasta vigorously with tongs, allowing the sauce to emulsify and coat the spaghetti. The pasta water helps create a silky, cohesive sauce. If the sauce seems too dry, add more pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min - 5
Stir in the fresh parsley, black pepper, and kosher salt. Taste and adjust seasonings as needed. Serve immediately, garnished with freshly grated Parmesan cheese if desired.
⏱️ 2 min