Garlic Butter Pasta - Little Sunny Kitchen

Prep Time 5

Cook Time 15

Total Time 20

▢ 8 ounces (225 g) dried pasta such as spaghetti, linguine, or any other long or short pasta
▢ 4 tablespoons (52 g) unsalted butter divided
▢ 3 cloves garlic sliced
▢ ¼ teaspoon ground black pepper
▢ 1 teaspoon salt
▢ ½ cup (43 g) grated parmesan
▢ ¼ cup chopped fresh parsley

In a medium-sized saucepot, boil water and salt it. Add your pasta, and cook according to the package instructions. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
In a skillet, melt 2 tablespoons of butter over medium heat and saute the sliced garlic very lightly.
Add the hot pasta along with a part of the pasta water, and toss it using kitchen tongs until a sort of thick sauce is coating the pasta. Add the remaining butter and keep on tossing until it melts, and add more pasta water if needed.
Remove from heat, and add freshly grated parmesan cheese and chopped parsley leaves. Toss continuously and season with salt if needed. Serve warm with extra grated parmesan cheese and enjoy!

The recommended portion of pasta per person is 2-3oz (60-85 grams).
Salt the water to cook the pasta just like sea water.
You might not need to use all of the reserved pasta water, see how much you need to make the sauce as you make it.

Storing Tips

Fridge: Store in the fridge in a sealed container for up to 3 days.
Reheat: Reheat the pasta in a skillet over low-medium heat, and add a splash of water to thin out the sauce. Do the same if using the microwave.
Freezer: I don't recommend freezing this pasta, as I found that it breaks when frozen and reheated.