Simple Garlic Butter Pasta With Chili Oil
A quick and flavorful pasta dish featuring garlic, butter, and a spicy kick from chili oil.
Equipment
- Large Pot
- Skillet
- Colander
Ingredients
Pasta
- 8 ounces Pasta (spaghetti or fettuccine) Choose your favorite type of pasta.
Butter
- 4 tablespoons Unsalted Butter For a rich, creamy sauce.
Garlic
- 4 cloves Garlic, minced Provides aromatic flavor.
Chili Oil
- 2 tablespoons Chili Oil Adds a spicy kick.
Parsley
- 2 tablespoons Fresh Parsley, chopped Optional garnish for freshness.
Salt and Pepper
- Salt To taste.
- Freshly ground black pepper To taste.
Instructions
- 1. Boil a large pot of salted water. Add enough water to cover the pasta and a tablespoon of salt. Bring to a rolling boil.
- 2. Add the pasta to the boiling water. Stir occasionally and cook according to package instructions until al dente, about 8-10 minutes.
- 3. In a large skillet, melt the butter over medium heat. Allow it to foam, then reduce the heat to low.
- 4. Add the minced garlic to the melted butter, stirring constantly. Sauté until fragrant and light golden, about 1-2 minutes.
- 5. Reserve about ½ cup of pasta water, then drain the pasta in a colander.
- 6. Add the drained pasta to the skillet with the garlic butter. Toss gently to coat.
- 7. Gradually add reserved pasta water while tossing to create a silky texture.
- 8. Drizzle in the chili oil, mixing thoroughly to distribute the heat.
- 9. Season with salt and pepper to taste. Toss again to combine.
- 10. Remove from heat and let rest for a minute. Sprinkle with parsley before serving.
- 11. Serve immediately, garnishing with additional chili oil or parsley if desired.
Notes
Consider adding vegetables or proteins for variations. Store leftovers in an airtight container for up to three days.