This garlic butter pasta is the quintessential summer pasta recipe that's loaded with garlic, lemon and some good white wine which you can drink with it.
I'm all about pasta dishes - from an almond pesto fettuccine to weeknight bolognese to bucatini cacio e pepe to hummus pasta.
When you think of summer, you don't necessarily think of pasta, but that shouldn't be the case. Yes pasta is a more filling dish, but you can make it "lighter" with the ingredients like some wine, lemon and asparagus.
What makes this sauce so good is using quality white wine. Yes it may be difficult to give up 1 cup of something you want to drink, but it makes all the difference in the sauce even though this garlic butter pasta is pretty good too.
So if you're feeling like some pasta, this might just be the dish for you.
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Recipe Ingredients
- Bucatini - spaghetti also works.
- Unsalted butter - the base of the sauce.
- Panko breadcrumbs - gives the pasta some crunch.
- Fresh basil - adds some freshness.
- Sweet onion and garlic - added flavor to the garlic butter sauce.
- Crushed red pepper flakes - adds some heat.
- Dry white wine - Sauvignon Blanc or Chardonnay work great.
- Half-and-half - adds some creaminess.
- Lemon - gives some necessary acid.
- Parmesan cheese - coats the pasta to thicken the sauce.
- Salt and black pepper - enhances the flavor.
Step-by-Step Instructions
- Heat butter in pan and breadcrumbs, cooking until golden brown. Remove from heat and stir in basil.
- With skillet over medium-high heat, add butter and onion, cooking for 2 minutes. Add the garlic and crushed red pepper and cook for another minute.
- Add white wine to deglaze the pan and scrape up and brown bits, simmering for about 3 minutes.
- Stir in the half-and-half, lemon zest and lemon juice, simmering for 2 minutes.
- Toss pasta with the sauce and half the Parmesan and reserved pasta water. Then stir in the remaining Parmesan, tossing to coat.
FAQs
It really depends on what type of pasta you want and if you have the time. Fresh pasta is definitely better. But if you don't have time or want some bucatini, just buy dried pasta. However if you want to use spaghetti, try this one by Anne Burrell. It is my go-to homemade pasta recipe.
I mentioned this earlier but bucatini is my go to. However spaghetti, angel hair or fettuccine all work as well.
Wine is a key ingredient to giving this garlic butter pasta its bright flavor. And using a wine you’d be willing to drink is even more important so don’t go cheap on the wine. Remember, once you open the wine to cook you have to drink it and that’s never a bad thing. But if you don't have wine or drink it, just replace with some low-sodium chicken stock.
Pro Tips/Recipe Notes
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
- Cook the pasta until just al dente as the pasta will cook more when tossing in sauce.
- Add some asparagus or green beans if you want some vegetables.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Other Pasta Recipes
If you’ve tried this garlic butter pasta or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Garlic Butter Pasta
Ingredients
- 1 lb bucatini
- 7 tablespoon unsalted butter, divided
- ¾ cup panko breadcrumbs
- 2 tablespoon fresh basil, chopped
- 1 cup sweet onion, chopped
- 6 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 1 cup dry white wine
- ½ cup half and half
- juice and zest from one lemon
- 1 cup freshly grated Parmesan cheese
- ½ cup reserved pasta water
- salt and pepper to taste
Instructions
- Heat 1 tablespoon butter in a small saucepan over medium heat. Add panko breadcrumbs and cook for 3-5 minutes or until golden brown. Remove from heat and once cool stir in chopped basil. Set aside.
- Heat remaining butter in large skillet over medium-high heat. Add chopped onion and cook for 2 minutes. Add crushed red pepper and garlic and cook for another minute. Deglaze the pan with wine and stir to scrape up brown bits. Simmer for about 3 minutes. Once sauce has reduced slightly, stir in half-and-half, lemon juice and zest, simmering for 2 minutes. Adjust seasoning with salt and pepper. Keep on low heat until pasta is ready.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta to al dente and save ½ cup of pasta water. Once ready, toss the pasta in with the sauce. Add ½ cup Parmesan cheese and pasta water and coat the pasta. Then stir in the remaining Parmesan. Serve with the breadcrumb mixture, freshly grated Parmesan and more crushed red pepper if desired.
Notes
- Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
- Cook the pasta until just al dente as the pasta will cook more when tossing in sauce.
- Add some asparagus or green beans if you want some vegetables.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Chris says
Going to try this soon!