Your Going to Love This Buttery Garlic Angel Hair Pasta
As far back as I can remember there was alway buttery pasta. As a child and a finicky eater, my mom prepared it with just butter and topped it with grated parmesan cheese. It was also, the way I prepared it for our children. As the kids grew I’d mix it up a bit with brown butter and top with fresh parsley. Of course, my nutty brown butter was a mistake or so I told them. I don’t think I ever make pasta exactly the same way as I often use fresh ingredients we have on hand. But, this Buttery Garlic Angel Hair Pasta is my go-to quick and easy recipe,
Fresh Ingredients
This recipe is best with fresh ingredients and tender but firm pasta referred to as al dente. Fresh scallions, garlic, parsley, and grated parmesan romano cheese are combined with Red Pepper flakes for this recipe. Other fresh ingredients that work well are:
- Rosemary
- Oregano
- Thyme
- Basil
- Tarragon
In a pinch, dried herbs work well and especially a good Italian Seasoning.
Great as a Main Dish or Side Dish
If we are short on time this is a quick and easy main dish. Pair it with some french bread and if time permits, a sauteed veggie. This works equally as well as a side dish and compliments; Beef, chicken, salmon, shrimp, scallops, pork, and just about any other meat or seafood.
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Additional Ingredients
We love our Buttery Garlic Angel Hair Pasta per our recipe. But, you can be creative and add or substitute ingredients. Such as:
- Pancetta or Bacon
- sauteed veggies
- Fresh cherry tomatoes, halved
- A different type of pasta
- Spicy or Hot peppers
- There are unlimited possibilities
Does our Buttery Garlic Pasta Store Well?
We love our Buttery Garlic Pasta fresh off the stove all warm and tasty. But, leftovers can be safely stored in a sealed container and in the refrigerator for about 4 days. It can be reheated in a microwave. If sealed in a container with a lid, vent the lid slightly and reheat in the microwave. For a single serving, place pasta on your plate, and then place a damped paper towel over pasta well reheating.
You can reheat it in the oven by placing the pasta into an oven-safe baking dish and topping it with mozzarella cheese. I’ve often added a spaghetti sauce to the pasta before topping it with cheese and baking until warm and the cheese is soft and gooey.
Making Our Buttery Garlic Angel Hair Pasta
Make the pasta per the box instructions. Be sure to get the water heating before starting on the buttery sauce. When the water is boiling add the salt. This is the best and for us the only time to salt the pasta.
In a large frying pan, heat the EVOO and butter, then saute the scallions, garlic, red pepper flakes, and salt and pepper to taste. Just prior to draining the pasta reserve 1/2 cup and slowly add to the sauce. Continue sauteing until the sauce thickens and the water is absorbed.
We prefer adding the pasta to the sauce and gently tossing it to coat and combine pasta and sauce. This recipe is great served with our Riced or Shredded Zucchini Recipe. Another recipe we enjoy with this is our Cheesy Broiled and Butterflied Shrimp. Look for that recipe in a few weeks!
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Our Buttery Garlic Angel Hair Pasta Recipe
Buttery Garlic Angel Hair Pasta
Equipment
- Large Frying pan and Large pot for pasta
Ingredients
- 1/3 cup EVOO, Extra Virgin Olive Oil
- 1/2 cup Butter, 1 cube
- 1/2 tsp Red Pepper Flakes Increase if you prefer more spice/heat
- 1 Tbsp Salt, for pasta water
- 1-2 Scallions, white bulbs & two inches of greens, chopped
- 2-3 Large cloves of garlic, minced
- 1 lb Angel Hair Pasta, cooked Al Dente
- 1/2 cup pasta water reserved
- Grated Parmesan Roman cheese, to taste
- Fresh parsley, chopped for garnish
- Salt and pepper to taste for buttery garlic sauce
Instructions
- Fill a large pot with 6 or more quarts of water, and bring to a rolling boil. Note: we set the heat to high.
- Add 1 Tbsp salt to boiling pasta water, this is the only time you can or should salt the pasta.
- Add 1 lb of Angel Hair pasta to boiling water, we add a handful at a time, and cook until Al Dente or tender but firm, and approximately 2-6 minutes depending on your personal preference.
- When pasta is cooked and before straining pasta into collander reserve 1/2 cup of pasta water,
- Use a colander to strain water from cooked pasta.
- While waiting for the water to boil, begin heating the oil and butter in a large skillet and over medium heat; 1/3 cup EVOO & 1/2 or one stick of butter.
- Finely slice or chop the scallions and green stalks. Add to your large frying pan when oil and butter are bubbling, and saute for 3-5 minutes.
- After the scallions have sauteed add the minced garlic, red pepper flakes, and salt and pepper to taste. Saute for another few minutes.
- Add reserved 1/2 cup of pasta water to the butter garlic sauce and saute until the mixture has thickened slightly. Note: The reserved pasta water will help the sauce cling to the pasta.
- Slowly add the drained pasta to the buttery garlic sauce and toss until the pasta is evenly coated.
- Remove pasta to a serving bowl, garnish with freshly chopped parsley and grated cheese if desired.
- Serve and enjoy.
- This is delicious when served with our Riced or Shredded Zucchini recipe and our Cheesy Butterflied Broil Shrimp.
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2 Responses
OMG these look so gooood ! Doesn’t seems that difficult to make too…hmm
I am going to bookmark this and try this recipe for sure, will let you know how it turns up !
Thanks for sharing and great food photography btw !
Thank you!
It’s very easy to make and I look forward to hearing how it turns out!