|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||8%|
|Total Sugars 1g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super simple recipe for pasta with garlic and cheese is almost not a recipe. It's kind of like a deconstructed pesto, using parsley instead of basil. Of course, you can use basil if you'd like, but thyme or oregano in the quantities specified would be far too powerful a flavor. But lots of basil is delicious.
Whenever you cook pasta, it's important to have enough water. For a 1-pound box of pasta, use at least 4 quarts of water. The pasta should be able to move freely within the pot, so it doesn't stick together and so all of the noodles rehydrate evenly and at the same time.
It's also important to cook the pasta to "al dente"—a term used to describe perfectly cooked pasta. It is tender but firm, with a slight bite. When you bite into the pasta, look at the center; there shouldn't be any white left, but you should see a shading to opaque in the middle of the strand.
This recipe is best when served immediately after it's cooked. To make it even better, heat the plates in the oven before you add the pasta (be sure to use oven-safe plates). Have the wine poured before you toss the pasta with the garlic mixture, and prepare a nice green salad, and set it out so it's ready and waiting for you. The garlic toast should be in a napkin in a basket. Put the pasta on a heated serving plate and dig in.
Gather the ingredients.
Bring a large pot of water to a boil over high heat. Add a handful of salt to season the water.
Add the pasta to the pot and stir. Cook the pasta according to package directions, stirring frequently, until al dente (to the tooth), which means the pasta is tender but still firm.
Chop the garlic and parsley.
Heat the olive oil in a small saucepan over medium heat. Sauté the garlic in the olive oil for about 1 to 2 minutes, stirring frequently, until it is fragrant.
Combine the garlic and oil with the parsley, 1/4 teaspoon of salt and the pepper in a serving bowl.
Drain the pasta once it is done. A bit of pasta cooking water should still be clinging to the pasta once it is drained. This will help the sauce form. Immediately toss with the garlic-parsley mixture. Top with cheese and toss again. Serve immediately with more grated cheese, if desired.
How to Store Pasta with Garlic and Cheese
Leftover pasta will keep for several days in a tightly sealed container in the fridge. You can microwave it to reheat it, but it tends to make the texture a bit gummy. If you would like to opt for a stovetop reheat, put the pasta and a little water or oil in a saucepan over low heat and heat until it's hot all the way through. Add a little more olive oil, cheese, or herbs to garnish if desired.
Pasta with garlic and cheese is delicious in its simplicity, but it's also a terrific base to which you can add and subtract ingredients.
- Add some freshly cracked pepper and omit the herbs, and you've got cacio e pepe.
- Use basil instead of parsley for the taste of summertime.
- Skip the parsley, and add in some steamed broccoli and crushed red pepper.
- Add the zest and juice of a lemon, and some fresh baby spinach (or kale) for a florentine pasta.
- Add some sauteed mushrooms in fresh thyme.