
I'm a HUGE fan of garlic & always recommend using fresh garlic in sauces whenever you can. It's pretty typical of me to add at least 1 tablespoon of fresh garlic to sauces like I do in my easy slow cooker Red Sauce recipe.
HOW TO MAKE GARLIC BUTTER SAUCE FOR PASTA
Making a sauce for pasta doesn’t get much easier than this! With only two basic ingredients, the Garlic Butter Sauce comes together in less than 15 minutes including the time to cook the pasta!- Bring a large pot of water to a boil. Once boiling add 1 tbsp of kosher salt
- Add the pasta and cook, stirring often, until al dente, just tender. Reserve 1/4 cup of the pasta water. Drain the rest and set aside.
- While the pasta is cooking, place a large pan over medium heat. Add the butter and melt.
- Once the butter is melted, add the garlic cloves and cook just until fragrant, about 30 seconds to one minute. Do not brown. Remove from heat and season with salt and pepper.
- Toss the garlic butter sauce with the al dente pasta and 1/4 cup reserved pasta water. Top with Parmesan, parsley, and additional salt and pepper if desired. Serve immediately.
WHAT TYPE OF PASTA PAIRS WITH GARLIC BUTTER SAUCE?
I paired the garlic butter sauce with one of my favorite pasta shapes, Bucatini. Becoming more and more available in larger supermarkets, Bucatini is a tubed pasta similar in shape to spaghetti, but it has a hole running through the center that is perfect for soaking up the garlic butter sauce. You can of course also use spaghetti, penne, rotini, or a personal favorite.DO I HAVE TO SALT THE PASTA WATER?
YES! It's that simple. Always salt the pasta water with kosher salt. WHY? Because as pasta cooks it absorbs the water, right? By cooking pasta in salted water you are infusing the pasta with seasoning to enhance the flavor of the pasta. Salting the pasta water adds another layer of flavor to your dish, so always salt the pasta water.WHY RESERVE PASTA WATER AFTER COOKING PASTA?
The addition of pasta water helps to thicken the garlic butter sauce while keeping it smooth and creamy. The starch in the pasta water will also give the garlic butter sauce a deeper, richer flavor.WHY USE UNSALTED BUTTER?
I use unsalted butter in cooking and baking almost exclusively mainly because it allows me to control the amount of salt I add to the food. Different butters have different salt levels, so by using unsalted butter it gives me the control over how much salt is added to my dish. By seasoning the food and tasting as I go, I can add just the right amount of salt for our tastes.Secondly, salt is a preservative, so salted butter has a longer shelf life than unsalted butter. In my mind, unsalted butter is fresher than salted butter.
SERVING IDEAS
I often have a bowl of just this garlic butter sauce with pasta. It is quite good on its own, but also pairs well with grilled chicken and seafood. Mushrooms, asparagus, spinach, other greens like basil or arugula, and caramelized onions would be wonderful additions to incorporate some vegetables.You can also brown the butter a little before adding the garlic. As the butter darkens, it takes on a nutty quality to give this dish an extra boost of flavor. Definitely keep an eye on it though, because butter can quickly go from browned to burnt.
LOOKING FOR MORE PASTA SAUCE RECIPES?
Try these…
Garlic Butter Sauce for Pasta
ingredients:
- 1 pound dried pasta
- 1 tbsp kosher salt
- 6 tablespoons unsalted butter
- 8 garlic cloves peeled and minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons freshly chopped parsley
instructions
- Bring a large pot of water to a boil. Once boiling add 1 tbsp of kosher salt
- Add the pasta and cook, stirring often, until al dente, just tender. Reserve 1/4 cup of the pasta water. Drain the rest and set aside.
- While the pasta is cooking, place a large pan over medium heat. Add the butter and melt.
- Once the butter is melted, add the garlic cloves and cook just until fragrant, about 30 seconds to one minute. Do not brown. Remove from heat and season with salt and pepper.
- Toss the garlic butter sauce with the al dente pasta and 1/4 cup reserved pasta water. Top with Parmesan, parsley, and additional salt and pepper if desired. Serve immediately.
NOTES:
1. Recipe adapted from Pinch Of Yum
2. Always salt the pasta water for maximum flavor when cooking pasta
3. Reserve 1/4 cup pasta water to add to the pasta with garlic butter sauce for a creamier texture and added flavor
4. Store leftovers in an air-tight container in the refrigerator for up to 3 days
5. Garlic Butter Sauce is also great for dipping pizza or garlic bread and topping vegetables
368.34
20.12
11.92
38.14
2.29
35.85
0.73
9.00
2391.19
51.15
Well, how thorough. I love your recipes! mouth watering and vivid. Hope your blog gets nominated for top recipe blogs :)
ReplyDeleteThat is an excellent I recipe, I loved it.
ReplyDeleteAnd I also love all of your recipes.
Thanks for sharing.
Hi!!
ReplyDeleteLove your post. It's really amazing & helpful too. Being foodie i keep trying new dishes i tried this recipe & it turned out to be really tasty . Keep sharing :)
Thank You & Regards
Ankita
overeview
good recipes. i love it
ReplyDeletegreat recipe!! it instantly adds substance to any main bc pasta, and it’s super easy and flavorful! my fav is to pair it with a lightly seasoned salmon when i’m looking for something quick. also i’m the only one in my family that eats carbs so i made just a 1/4 of this recipe(half it and then half it again) and it made a perfect personal serving
ReplyDeleteGreat receipe. Looking quite delicious. Thanks for sharing this post
ReplyDeletei need help with the nutrion i got nowhere with the nutrtion calcutor please help
ReplyDeleteHi Tara, I'd love to help if you can be more specific. The nutrition listed in the recipe card is as follows:
DeleteCalories 368.34
Fat 20.12grams)
Sat. Fat 11.92 (grams)
Carbs 38.14 (grams)
Fiber 2.29 (grams)
Net carbs 35.85
Sugar .73 (grams)
Protein 9(grams)
Sodium 239.10 (milligrams)
Cholesterol 51.15 (grams)
I hope that helps. Let me know if you have any other questions. Thanks, Marion
Perfect!
ReplyDelete