This garlic pasta side dish is my go-to when I need something quick, satisfying, and versatile. It's simple enough for a weeknight but elegant enough for company.
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The key is slowly infusing the olive oil and butter with fresh garlic, creating a rich, aromatic sauce that coats every strand of pasta. Add a sprinkle of Parmesan and parsley, and you have a side that steals the show.
I love this recipe because it uses pantry staples and comes together in under 30 minutes. It's perfect alongside chicken, fish, or a simple salad.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) spaghetti or linguine
Use any long pasta. Substitute with gluten-free pasta if needed.
6 cloves garlic, thinly sliced
Fresh garlic is key. Use 1 teaspoon garlic powder if you're in a pinch.
4 tbsp (56g) unsalted butter
Salted butter works too, just reduce added salt.
3 tbsp (45ml) olive oil
Extra virgin olive oil adds flavor. Use regular olive oil for a milder taste.
1/4 tsp red pepper flakes (optional)
For a little heat. Omit or adjust to taste.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better. Use Pecorino Romano for a sharper flavor.
1/4 cup (15g) chopped fresh parsley
Flat-leaf parsley is best. Substitute with basil or oregano.
1 tsp salt, plus more for pasta water
Kosher salt preferred. Adjust to taste.
1/2 tsp black pepper
Freshly ground recommended.
Tips & Tricks
- Reserve 1 cup of pasta water before draining. The starchy water helps emulsify the sauce and clings to the pasta.
- Don't overcook the garlic. It should be fragrant and just golden, not brown, or it will turn bitter.
- Toss the pasta with the sauce over low heat for 1-2 minutes. This allows the pasta to absorb the flavors.
Pro Tips
Step-by-Step Instructions
1. Boil the pasta
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain.
2. Sauté the garlic
In a large skillet, heat olive oil and butter over medium heat (350°F / 175°C). Add garlic and red pepper flakes. Cook for 2-3 minutes until fragrant and just golden, but not browned.
3. Combine pasta and sauce
Add drained pasta to the skillet. Toss to coat. Add salt and pepper. Pour in 1/4 cup of reserved pasta water. Toss over low heat (300°F / 150°C) for 1-2 minutes until the sauce clings to the pasta.
4. Finish with cheese and parsley
Remove from heat. Stir in Parmesan cheese and parsley. If the sauce looks dry, add more pasta water a tablespoon at a time until creamy.
5. Serve immediately
Plate the pasta and top with extra Parmesan and a drizzle of olive oil if desired. Serve hot.
Delicious Variations
- Add sautéed mushrooms or spinach for extra veggies.
- Top with grilled chicken or shrimp to make it a main.
- Use whole wheat pasta for a fiber boost.
How to Store Garlic Pasta Side Dish
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in fridge.
Reheating
Reheat in a skillet over medium heat with a splash of water or olive oil until warmed through.
Frequently Asked Questions
Q: Can I use garlic powder instead of fresh garlic?
Yes, you can use 1 teaspoon of garlic powder, but fresh garlic provides a more robust flavor. Add the powder with the salt and pepper.
Q: How do I prevent the garlic from burning?
Keep the heat at medium and stir frequently. Garlic burns quickly, so cook just until it's fragrant and lightly golden.
Q: Can I make this pasta ahead of time?
Yes, you can make it a day ahead. Reheat with a splash of water or broth to revive the sauce.
Q: What can I serve with this garlic pasta?
It pairs well with grilled chicken, steak, fish, or roasted vegetables. It's also great as a base for adding protein.
Q: Is this pasta suitable for vegans?
Use vegan butter and omit the Parmesan, or use a vegan Parmesan substitute. The rest is plant-based.
I hope you enjoy this garlic pasta as much as my family does! Share your creations with me in the comments below. Small steps, big impact.
Garlic Pasta Side Dish
This garlic pasta side dish is buttery, savory, and ready in 30 minutes. Perfect with any main course!
🧂 Ingredients
- 12 oz (340g) spaghetti or linguine
- 6 cloves garlic, thinly sliced
- 4 tbsp (56g) unsalted butter
- 3 tbsp (45ml) olive oil
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (15g) chopped fresh parsley
- 1 tsp salt, plus more for pasta water
- 1/2 tsp black pepper
📋 Instructions
- 1Boil the pasta — Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain.
- 2Sauté the garlic — In a large skillet, heat olive oil and butter over medium heat (350°F / 175°C). Add garlic and red pepper flakes. Cook for 2-3 minutes until fragrant and just golden, but not browned.
- 3Combine pasta and sauce — Add drained pasta to the skillet. Toss to coat. Add salt and pepper. Pour in 1/4 cup of reserved pasta water. Toss over low heat (300°F / 150°C) for 1-2 minutes until the sauce clings to the pasta.
- 4Finish with cheese and parsley — Remove from heat. Stir in Parmesan cheese and parsley. If the sauce looks dry, add more pasta water a tablespoon at a time until creamy.
- 5Serve immediately — Plate the pasta and top with extra Parmesan and a drizzle of olive oil if desired. Serve hot.
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.
