Angel Hair Pasta with Garlic
Silky angel hair pasta tossed in golden garlic butter with red pepper flakes, fresh parsley, and plenty of parmesan — a quick, versatile pasta dish that's on the table in 15 minutes.
Ingredients
- 1 16 oz package angel hair pasta (capellini)
- 1 tablespoon kosher salt for pasta water
- ¼ cup olive oil light or virgin, plus more to drizzle
- 2 tablespoons unsalted butter
- 4-6 cloves cloves thinly sliced
- ½ teaspoon red pepper flakes
- 2-4 tablespoons chopped flat-leaf parsley
- grated Parmesan cheese to serve
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon kosher salt per gallon of water — it should taste like the sea.
- Add the angel hair pasta and cook according to the packaging directions, tasting at 2 minutes. For al dente angel hair, pull it at 2–3 minutes; fully cooked is 3–4 minutes. Reserve ½ cup pasta water, then drain.
- Return the empty pasta pot to the stovetop over medium heat. Add the olive oil and butter and let melt together.
- Once the butter foams, add the sliced garlic cloves. Sauté, stirring constantly, for 1–1.5 minutes until the garlic is just turning golden at the edges.
- Remove the pot from the heat immediately. Add the drained pasta, parsley, and red pepper flakes. Toss until the pasta is evenly coated. Add a splash of reserved pasta water as needed for consistency.
- Serve hot, drizzled with extra olive oil and a generous sprinkle of grated parmesan cheese.
Notes
- Angel hair cook time: 2–3 minutes al dente, 3–4 minutes fully cooked. Taste early — it goes mushy fast.
- Garlic tip: Stay at the stove the entire time the garlic is cooking. It can go from golden to burnt in under 30 seconds.
- Dairy-free/vegan: Substitute 2 extra tablespoons olive oil or 2 tablespoons ghee for the butter.
- Gluten-free: Use your favorite gluten-free pasta in place of the angel hair; adjust cook time per that brand's packaging directions.
- Pasta substitutes: Linguine, spaghetti, spaghettini, or bucatini all work—just adjust the cook time.
- Storage: Leftovers keep in an airtight container in the refrigerator for 4–5 days. Reheat with a splash of water or olive oil.
Nutrition
Serving: 1gCalories: 174kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 8mgSodium: 269mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!
