The cold weather this week got me thinking about my favorite comfort foods. One of my favorites from childhood is pasta and butter! Without fail my mom used to make elbow macaroni with butter on Saturday afternoon, I think she still does. I remember the buttery noodles covered in pepper watching professional bowling (yes bowling) on a snowy afternoon. It was delish! And while I still make elbow macaroni and butter, my tastes have changed so I add a little more to this comfort food to make it a meal. This recipe for Garlic Spaghetti still has my favorites, pasta and butter, but I added garlic, Parmesan cheese and olive oil. The key to this dish is to not overcook anything! The pasta needs to be al dente (under cooked) and be careful not to burn the garlic. If you want to learn how to saute garlic, read this! It’s a great lesson! This recipe sounds scientific but its really not. After all it’s just spaghetti!
You can never have too much Parmesan. The recipe calls for 1 cup of grated Parmesan, but I think I used double that after I plated the spaghetti. And the parsley is a great addition to give it some color.
- 1/2 pound Thin Spaghetti
- 10 Garlic Cloves, peeled
- 1/4 cup Olive Oil
- 1/2 stick Butter
- 1 cup Parmesan Cheese, grated
- Parsley, chopped
- Salt & Pepper
- Boil pot of water for spaghetti, add pinch of salt
- Cook 1/2 pound spaghetti for 7 minutes - al dente (under cooked)
- In separate pan, heat up olive oil and garlic. Leave garlic whole. Only cook garlic until slightly golden. Be careful not to burn the garlic.
- Add spaghetti to pan with olive oil and garlic. Mix well.
- Add 1/2 stick softened butter and mix
- Add 1/2 cup Parmesan Cheese and parsley to pan. Mix well
- Add salt and pepper to taste
- Serve with additional Parmesan Cheese and parsley
This is a light, simple pasta dish. You can add some chicken or shrimp to make it a full meal. If you prefer not to use the butter, you can leave that off.