I was tasked to come up with "clean out your pantry" style recipes for before Pesach for AMI magazine. I'm so glad I worked on this quick garlic bread pasta recipe because I've made it several times since. It's perfect for when your craving buttery noodles that have just the perfect amount of cheese and a little textural crunch from toasted bread crumbs. You know those cravings?
Ingredients:
- Spaghetti- I love using spaghetti for this recipe, but you can totally experiment with different pasta shapes until you find your favorite.
- Butter- Yes, there's a lot of butter in here. That's what makes it so good though, so please don't be skimpy!
- Breadcrumbs or panko- unflavored. I use whichever one I have on hand, they both work well.
- Dried parsley, salt and pepper
- 6 cloves garlic, minced- I like to use the frozen cubes actually. So convenient!
- Grated parmesan cheese
- Olive oil
How to make quick garlic bread pasta
- Cook the pasta in a large pot according to the package directions.
- Drain and transfer to a large bowl.
- While pasta is boiling, in a large skillet, melt 3 tablespoons of butter over medium heat.
- Continue to cook the butter until browned, the color of deep amber, constantly swirling the pan so it doesn’t burn.
- Reduce the heat to low and add the breadcrumbs, parsley, salt, and pepper, stirring to coat them in the butter.
- Remove from heat and transfer buttered crumbs to a bowl.
- In the same skillet, melt the remaining ½ cup of butter and sauté the garlic until it is fragrant, 1-2 minutes.
- Add the garlic butter to the bowl of drained pasta and toss to coat completely.
- Add half of the Parmesan and half of the buttered breadcrumbs to the pasta, season generously with salt to taste, and toss gently to mix.
- Divide the pasta into individual bowls and top with the remaining Parmesan, breadcrumbs, and a drizzle of olive oil. Serve warm.
Storing and reheating
I definitely recommend making this pasta right before you eat it. Incase you find yourself not eating all of the pasta, you can store leftovers in an airtight container in the fridge. To reheat, place in a oven or microwave until warmed through.
Substitutions for quick garlic bread pasta:
Pasta- You can use any shape pasta you would like.
Garlic- I prefer to use the frozen minced garlic, it's so convenient and works so well in this recipe.
Crumbs- Plain panko or breadcrumbs both work well here.
More pasta recipes:
Awesome loaded deli style pasta salad
Quick garlic bread pasta
Ingredients
- 1 lb. spaghetti
- ½ cup plus 3 tablespoons unsalted butter
- ¾ cup plain dried breadcrumbs or panko
- 1 tablespoon dried parsley
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon pepper
- 6 large cloves garlic minced
- 1 cup grated Parmesan cheese
- Extra virgin olive oil
Instructions
- Cook the pasta in a large pot according to the package directions.
- Drain and transfer to a large bowl.
- While pasta is boiling, in a large skillet, melt 3 tablespoons of butter over medium heat.
- Continue to cook the butter until browned, the color of deep amber, constantly swirling the pan so it doesn’t burn.
- Reduce the heat to low and add the breadcrumbs, parsley, salt, and pepper, stirring to coat them in the butter.
- Remove from heat and transfer buttered crumbs to a bowl.
- In the same skillet, melt the remaining ½ cup of butter and saute the garlic until it is fragrant, 1-2 minutes.
- Add the garlic butter to the bowl of drained pasta and toss to coat completely.
- Add half of the Parmesan and half of the buttered breadcrumbs to the pasta, season generously with salt to taste, and toss gently to mix.
- Divide the pasta into individual bowls and top with the remaining Parmesan, breadcrumbs, and a drizzle of olive oil. Serve warm.
