Why This Garlic Butter Angel Hair Pasta Will Steal Your Heart

Why this garlic butter angel hair pasta will steal your heart? Butter and pasta—can you name a more iconic duo? Growing up, buttery pasta was always on the menu, keeping this picky eater happy and well-fed.

My mom kept it simple with just butter and a sprinkle of Parmesan cheese, a tradition I proudly passed down to my own kids. As they got older, I started to get a little fancy, adding browned butter and fresh parsley, although I might have told them the brown butter was a happy accident (mom secrets, right?).

Nowadays, I never make it the same way twice, but this Garlic Butter Angel Hair Pasta is my trusty go-to when I need something quick, easy, and absolutely delicious.

This dish shines brightest when you use fresh ingredients and perfectly cooked al dente pasta. In this recipe, you’ll find the usual suspects—scallions, garlic, parsley, and a generous helping of grated Parmesan Romano cheese. A pinch of red pepper flakes brings a bit of heat to the party. But don’t stop there! Here are some other fresh herbs that can take your pasta to the next level:

• Rosemary
• Oregano
• Thyme
• Basil
• Tarragon

And hey, if you’re out of fresh herbs, no worries! Dried herbs or a trusty Italian seasoning blend can work wonders in a pinch.

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Short on time? No problem! This Garlic Butter Angel Hair Pasta is a hero when you need a quick and satisfying main dish. Just pair it with some crusty French bread, and maybe a sautéed veggie if you’ve got a few extra minutes. On the flip side, it’s also an excellent sidekick, complementing anything from beef to chicken, salmon, shrimp, scallops, pork—you name it!

While we’re obsessed with the original recipe, feel free to get creative and mix in some of your favorites. Here are a few ideas to get those creative juices flowing:

• Crispy pancetta or bacon
• Sautéed veggies
• Fresh cherry tomatoes, halved
• A different type of pasta—go wild!
• Spicy or hot peppers for a kick

Honestly, the possibilities are endless!

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Ever find yourself with extra pasta and no sauce? Don’t worry—here’s a delightfully yummy way to store and reuse it. Just pop that leftover pasta (sauce-free) into an airtight container and store it in the fridge.

When you’re ready to use it, boil a pot of water large enough to hold your leftovers. Once the water’s boiling, drop in the pasta for just a minute—long enough to reheat it. Quickly strain away the water, add your buttery garlic sauce or any other sauce you fancy, toss, and voilà! It’s like fresh pasta all over again.

Sure, this pasta is best when it’s fresh off the stove and still warm and buttery, but don’t fret if you have leftovers. They store beautifully in a sealed container in the fridge for up to four days.

Reheating is a breeze too. For a quick fix, pop it in the microwave, either in the container with a vented lid or on a plate covered with a damp paper towel to keep it from drying out. Just don’t over zap it…

For a little twist, reheat it in the oven by tossing the pasta into a baking dish, topping it with mozzarella cheese, and baking until it’s warm and the cheese is all melty and gooey. Want to go all out? Add a bit of spaghetti sauce before the cheese—yum!

Cook the pasta according to the package instructions, but don’t forget to get that water into a rolling boil before you start on the garlic butter sauce. When it’s time to cook the pasta, add a generous amount of salt to the boiling water—this is your one chance to properly season it.

In a large frying pan, heat up the EVOO and butter, then sauté the scallions, garlic, and red pepper flakes. Season with salt and pepper to taste. Just before you drain the pasta, reserve 1/2 cup of pasta water and slowly stir it into the sauce. Continue sautéing until the sauce thickens and the water is absorbed.

Finally, drain well then toss the pasta in the sauce, a little at a time, making sure every strand is coated in buttery, garlicky goodness. Serve it up with your favorite sides like our Riced or Shredded Zucchini Recipe, or pair it with our Cheesy Broiled and Butterflied Shrimp for a truly indulgent meal.

• Extra Virgin Olive Oil (EVOO)
• 1 cube of Butter
• Red Pepper Flakes (increase if you like it spicy!)
• Salt, for pasta water
• Scallions, white bulbs & two inches of greens, chopped
• Large cloves of garlic, minced
• Angel Hair Pasta, cooked al dente
• 1/2 cup reserved pasta water
• Grated Parmesan Romano cheese, to taste
• Fresh parsley, chopped for garnish
• Salt and pepper, to taste for the garlic butter sauce

And there you have it—a simple, delicious dish that’s sure to become a favorite in your home, just as it has in ours. A little more history of Angel Hair Pasta.

Whether you’re whipping it up as a quick meal after a long day or serving it alongside your favorite main course, this Garlic Butter Angel Hair Pasta is the perfect combination of comfort and flavor.

Remember, cooking is all about creativity, so feel free to make this recipe your own with the ingredients you love. Enjoy every bite, and don’t forget to savor the process too—after all, the best meals are made with love!

We can’t thank you enough for your interest, suggestions, comments, and especially your visits to our blog. Be sure to subscribe to our email list so you never miss a post. We’re so grateful to have you as part of our community, and we hope you love this Garlic Butter Angel Hair Pasta as much as we do.

Buttery Garlic Angel Hair Pasta

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Equipment

• Large Frying pan and Large pot for pasta

Ingredients

  

• 1/3 cup EVOO, Extra Virgin Olive Oil
• 1/2 cup Butter, 1 cube
• 1/2 tsp Red Pepper Flakes Increase if you prefer more spice/heat
• 1 Tbsp Salt, for pasta water
• 1-2 Scallions, white bulbs & two inches of greens, chopped
• 2-3 Large cloves of garlic, minced
• 1 lb Angel Hair Pasta, cooked Al Dente
• 1/2 cup pasta water reserved
• Grated Parmesan Roman cheese, to taste
• Fresh parsley, chopped for garnish
• Salt and pepper to taste for buttery garlic sauce

Instructions

 

• Fill a large pot with 6 or more quarts of water, and bring to a rolling boil. Note: we set the heat to high.
• Add 1 Tbsp salt to boiling pasta water, this is the only time you can or should salt the pasta.
• Add 1 lb of Angel Hair pasta to boiling water, we add a handful at a time, and cook until Al Dente or tender but firm, and approximately 2-6 minutes depending on your personal preference.
• When pasta is cooked and before straining pasta into collander reserve 1/2 cup of pasta water,
• Use a colander to strain water from cooked pasta.
• While waiting for the water to boil, begin heating the oil and butter in a large skillet and over medium heat; 1/3 cup EVOO & 1/2 or one stick of butter.
• Finely slice or chop the scallions and green stalks. Add to your large frying pan when oil and butter are bubbling, and saute for 3-5 minutes.
• After the scallions have sauteed add the minced garlic, red pepper flakes, and salt and pepper to taste. Saute for another few minutes.
• Add reserved 1/2 cup of pasta water to the butter garlic sauce and saute until the mixture has thickened slightly. Note: The reserved pasta water will help the sauce cling to the pasta.
• Slowly add the drained pasta to the buttery garlic sauce and toss until the pasta is evenly coated.
• Remove pasta to a serving bowl, garnish with freshly chopped parsley and grated cheese if desired.
• Serve and enjoy.
• This is delicious when served with our Riced or Shredded Zucchini recipe and our Cheesy Butterflied Broil Shrimp.

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