Garlic Butter Pasta
A quick, buttery pasta tossed with fragrant garlic and a hint of red pepper flakes for a fuss-free weeknight meal.
Ingredients
Main
- 8 ounce spaghetti
- 4 tablespoon unsalted butter
- 4 garlic cloves minced
- 0.25 teaspoon red pepper flakes
- 0.25 cup grated Parmesan cheese
- 2 tablespoon chopped parsley optional
- salt to taste
- black pepper to taste
Instructions
Main
- Bring a large pot of salted water to a boil over high heat.
- Cook 8 ounces spaghetti until al dente, about 8–10 minutes. Reserve ½ cup pasta water, then drain the pasta.
- Meanwhile, melt 4 tablespoons unsalted butter in a large skillet over medium heat.
- Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.
- Add drained spaghetti to the skillet and toss to coat with butter.
- Pour in reserved pasta water and sprinkle in grated Parmesan. Toss until a glossy sauce forms, about 1–2 minutes.
- Stir in chopped parsley, season with salt and pepper, then serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water to revive the sauce.
For freezer: cool completely, freeze flat in a zip-lock bag up to 1 month. Thaw overnight in the fridge before reheating. Always cool to room temperature within 2 hours of cooking to meet food safety guidelines.