One-Pot Garlic Butter Pasta
- Yield:4 servings
- Time:15 mins show details
Listen, this is the pasta you make on a Tuesday when the fridge is looking sad and you have exactly 20 minutes before someone starts asking what's for dinner. Five ingredients, one pot, zero judgment.
Ingredients
- 1 poundspaghetti
- 4 tablespoonsbutter, salted is fine
- 6garlic cloves, minced
- ½ teaspoonred pepper flakes, or more if you like heat optional
- ½ cupparmesan, grated
- 2 tablespoonsfresh parsley, chopped optional
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Preparation
- 10 mins
Cook spaghetti in well-salted boiling water according to package directions. Before draining, save about a cup of the pasta water. You will thank yourself later.
- 2 mins
While the pasta cooks, melt butter in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for about a minute until fragrant. Do not let the garlic burn or we start over.
- 2 mins
Toss the drained pasta into the skillet with the garlic butter. Add splashes of pasta water and toss until everything is glossy and coated.
- 1 min
Kill the heat, add the parmesan and parsley, toss again. Taste for salt. Serve immediately — this does not improve with waiting.
Notes
Rotisserie chicken torn up and tossed in at the end turns this into a full meal. Leftover vegetables work too.
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