Description
Garlic Bread Pasta is a delightful fusion of two comfort food favorites: garlic bread and pasta. This easy-to-make Italian-American dish features al dente spaghetti tossed in a luscious garlic butter sauce, crispy toasted breadcrumbs, and a sprinkle of Parmesan cheese. It’s perfect for a quick weeknight dinner that satisfies big on flavor with simple pantry ingredients.
Ingredients
Scale
Pasta
- 12 oz spaghetti or fettuccine
Sauce and Toppings
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup seasoned breadcrumbs
- 1/2 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Prepare Garlic Butter: In a large skillet over medium heat, melt the unsalted butter with olive oil. Add the minced garlic and red pepper flakes, sautéing for 1 to 2 minutes until fragrant but not browned.
- Toast Breadcrumbs: Stir in the seasoned breadcrumbs into the skillet and toast them for 2 to 3 minutes until they turn golden brown and crispy, stirring frequently to prevent burning.
- Toss Pasta: Add the drained pasta to the skillet and toss well to coat in the garlic butter and toasted breadcrumbs mixture. Gradually add reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Finish and Serve: Stir in chopped parsley and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.
Notes
- Use panko breadcrumbs for an extra crunchy texture.
- For a richer sauce, add a splash of cream or a handful of mozzarella cheese.
- This dish pairs wonderfully with sautéed mushrooms or roasted cherry tomatoes for added flavor and nutrition.
