Growing up in my family pasta nights were always a big family event. Everyone would gather in the kitchen and participate in making spaghetti, and it is to this day a fond memory of mine. As I got older and started experiment more in the kitchen I found a love for garlic pasta. Several recipes that I had come across were complicated and required multiple steps. Most importantly I found that the recipes didn't allow for much substitution for allergies. So, I got to work on figuring out the perfect simple garlic pasta that is easy to make, and can be universal for all allergies.
This dish will take approximately 35 minutes to make:
You will need:
1 16oz. box of linguine pasta (or your favorite pasta)
2 tbsp of minced garlic (or to your taste)
4 tbsp of unsalted butter
1/4 cup of shredded parmesan cheese
Pinch of salt
Pinch of ground black pepper
Pinch of garlic powder
Parsley to garnish
Bring a pot of water to a boil with a sprinkle of salt, once it is a nice rolling boil put your pasta in and get it so it is flexible, but not cooked. Lower the heat to a medium heat and let your pasta cook until it is tender.
Take a heat safe dish and scoop out about 1/2 a cup of the starchy pasta water and set aside.
Now strain your pasta, and set it to the side and lower your stove to a low heat
Putting the empty pot onto the stove put your minced garlic into the pot along with your butter and pasta water.
Be sure to stir frequently so the mixture comes together into a nice sauce, add your pepper and garlic powder to taste as well as the salt. (authors note: feel free to add more butter as you see fit)
Now add the pasta and stir until the pasta noodles are well sauced
Sprinkle in your cheese as your stir the pasta, it is very important that you do this at a slower pace to avoid a cheese clump in the pasta.
Get your favorite bowls and be generous with the servings, and top with parsley to garnish.
Alternatives for various diets:
If your dairy free for these steps:
4. Use your favorite dairy free butter and at this stage also add your dairy free cheese if using one. You might also want to add a splash of almond or oat milk to help with thinning the sauce, make sure you taste test and season accordingly. (I recommend adding a garlic and herb seasoning mix along with the other seasonings to add more flavor profile)
If your Gluten free for these steps:
1.Bring your water to a more gentle boil and add oil to prevent sticking when using gluten free pasta, I recommend using a ziti or penne style pasta as I have had great success using it. As soon as your pasta is fully submerged lower the heat to prevent it from getting too soft, and remove it just before it is done cooking as i have learned the hot butter sauce mixture actually continues to cook the gluten free pasta.
If your low carb:
Use zoodles as an alternative to the pasta, instead of pasta water just use a cup of water with a teaspoon of cornstarch mixed in.
If your low-sodium:
Use oil in the pot when boiling the water instead of salt (or nothing at all)
Instead of butter, I recommend a high grade olive oil, as it will add lots of flavor, and skip on adding the pasta water to the sauce, instead heat the oil with the garlic and seasonings to really infuse the flavors then add the pasta.
If you have a favorite low sodium cheese then feel free to use it, if not the dish is complete and feel free enjoy it as is!
If there are leftovers, reheat in the microwave with a little splash of water to prevent the pasta from drying out, If you reheat on the stove add a splash of water and a pat of butter.
Season it to your flavor preferences as this meal is for your enjoyment!