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Garlic Butter Pasta

Garlic Butter Pasta

A quick, buttery pasta tossed with fragrant garlic and a hint of red pepper flakes for a fuss-free weeknight meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

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

Method
 

Main
  1. Bring a large pot of salted water to a boil over high heat.
  2. Cook 8 ounces spaghetti until al dente, about 8–10 minutes. Reserve ½ cup pasta water, then drain the pasta.
  3. Meanwhile, melt 4 tablespoons unsalted butter in a large skillet over medium heat.
  4. Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.
  5. Add drained spaghetti to the skillet and toss to coat with butter.
  6. Pour in reserved pasta water and sprinkle in grated Parmesan. Toss until a glossy sauce forms, about 1–2 minutes.
  7. 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.