A real, classic dish (a variation of Italian aglio e olio), simple to verify since garlic sautéed in butter with pasta is a well-established technique.
Prep time: 5 mins | Cook time: 12 mins | Servings: 2
Ingredients
- 200g pasta (any shape)
- 3 tbsp butter
- 5-6 garlic cloves, finely minced
- 1/2 tsp chilli flakes
- 1/4 cup parmesan or any melting cheese, grated
- Salt, to taste
- Fresh parsley or coriander, chopped, for garnish
Method
- Boil the pasta in salted water as per pack instructions, until al dente. Reserve 1/4 cup of the pasta water before draining.
- In a pan, melt the butter on low flame.
- Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned; garlic burns fast, so keep the flame low.
- Add the chilli flakes and stir for a few seconds.
- Toss in the boiled pasta, adding a splash of the reserved pasta water to help the sauce coat evenly.
- Add grated cheese and toss until melted through.
- Garnish with chopped parsley or coriander and serve hot.
Tip: Don’t skip the reserved pasta water; the starch in it helps the butter and cheese cling to the pasta instead of pooling at the bottom.