This light, aromatic Italian Angel Hair Pasta With Garlic Herbs is made with fresh parsley, garlic cloves, and ready in 15 minutes. The fragrant garlic sizzles in hot olive oil, creating a golden sauce that coats the delicate pasta strands perfectly. I rely on this quick recipe for busy weeknights when my fridge looks empty.
Why This Classic Works
I used to struggle with angel hair pasta because it turns to mush so easily if you turn your back on it for even a minute. The trick I learned is boiling it for one minute less than the package instructions say.
Finishing the pasta directly in the hot garlic oil allows it to absorb all those robust flavors without overcooking. Adding a splash of starchy pasta water at the end creates an emulsion that brings the whole dish together.
Italian Angel Hair Pasta With Garlic Herbs Ingredients
- 8 oz angel hair pasta
- 1/4 cup extra virgin olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1/4 tsp red pepper flakes
- 1/4 cup grated parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
How To Make Italian Angel Hair Pasta With Garlic Herbs
- Boil The Pasta: Cook the angel hair in a large pot of heavily salted boiling water until just al dente, usually about 3 to 4 minutes. Reserve 1/2 cup of pasta water before draining.
- Sizzle The Garlic: Heat the olive oil and butter in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes, cooking for 1 to 2 minutes until fragrant but not browned.
- Toss Together: Add the drained pasta directly to the skillet with the garlic oil. Pour in a splash of the reserved pasta water and toss continuously until a light sauce forms.
- Garnish And Serve: Remove from heat and stir in the fresh parsley, basil, salt, and pepper. Top with freshly grated parmesan cheese immediately before serving.
Recipe Tips
- Salt the water heavily: Angel hair cooks extremely fast, so the water needs to taste like the sea to flavor the pasta quickly.
- Watch the garlic closely: Minced garlic burns in seconds, turning bitter and ruining the entire flavor profile of the oil.
- Save that pasta water: The starch in the water is the only thing binding the oil and butter into a cohesive sauce.
What To Serve With Angel Hair Pasta With Garlic Herbs
This delicate pasta pairs perfectly with grilled chicken breast or seared garlic butter shrimp. For a lighter meal, serve it alongside a crisp arugula salad dressed with lemon vinaigrette and a slice of crusty bread to soak up any leftover garlic oil.
How To Store
Keep any leftover pasta in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish, as the delicate noodles will turn into mush when thawed. Reheat gently on the stove with a splash of water to revive the sauce.
FAQs
- Can I use dried herbs instead of fresh? Yes, you can substitute 1 tablespoon of dried Italian seasoning for the fresh herbs. Add it while the garlic is cooking to release the oils.
- Why did my pasta turn out dry? This usually happens if you drain the pasta completely without saving any starchy cooking water to create the sauce emulsion.
- Can I use a different type of pasta? Spaghetti or linguine work perfectly with this garlic herb sauce, though you will need to increase the boiling time.
Nutrition
- Calories: 340 kcal
- Total Fat: 20 g
- Saturated Fat: 5 g
- Cholesterol: 18 mg
- Sodium: 420 mg
- Total Carbohydrate: 33 g
- Protein: 7 g
Italian Angel Hair Pasta With Garlic Herbs
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minutesItalian Angel Hair Pasta With Garlic Herbs pairs light, aromatic noodles with fresh parsley, basil, and minced garlic in just 15 minutes. This quick and simple dish is perfect for busy weeknights when you need comfort food fast.
Ingredients
8 oz angel hair pasta
1/4 cup extra virgin olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1/4 tsp red pepper flakes
1/4 cup grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
Directions
- 1. Boil The Pasta: Cook the angel hair in a large pot of heavily salted boiling water until just al dente, usually about 3 to 4 minutes. Reserve 1/2 cup of pasta water before draining.
- 2. Sizzle The Garlic: Heat the olive oil and butter in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes, cooking for 1 to 2 minutes until fragrant but not browned.
- 3. Toss Together: Add the drained pasta directly to the skillet with the garlic oil. Pour in a splash of the reserved pasta water and toss continuously until a light sauce forms.
- 4. Garnish And Serve: Remove from heat and stir in the fresh parsley, basil, salt, and pepper. Top with freshly grated parmesan cheese immediately before serving.
