Buttery Garlic Pasta

Source: Cooking by the seat of my pants!

Buttery Garlic Pasta

1 pound pasta. (I prefer gemelli for this dish)
3 Tbsp olive oil
3 Tbsp butter
6 cloves garlic, minced
1/8 tsp paprika
Salt and pepper to taste

Bring 6 quarts of water to a boil. Salt the water generously then add the pasta. Stir once to loosen the noodles. Cook until al dente (about 9 minutes for gemelli). Drain and set aside

Meanwhile, peel and mince the garlic. Melt the olive oil and butter over medium heat, swirling often to combine. Add garlic to the butter and olive oil. Cook, stirring constantly, until the garlic just begins to brown. Add paprika, salt, pepper and stir
to combine.

Add the pasta to the skillet, toss to coat all noodles evenly and test for seasoning. (you will probably need more salt.)

Serve immediately.


Each time I make this I tweak something just a little. I prefer the garlic crisped as it takes on a slightly nutty and bitter flavor that cuts the richness of the butter well.

Browning the butter adds depth but the added nuttiness almost demands the addition of an acid to the dish; something I’m striving not to use here… The aim of this dish is perfection in simplicity.