Angel Hair Pasta with Garlic and Parmesan

A tasty Angel Hair Pasta Recipe with fresh garlic, herbs, and Parmesan Cheese that pairs well with almost any main course.

Course side dish/other

Cuisine Italian

Keyword angel hair pasta recipe, angel hair pasta with fresh herbs, garlic pasta, how to cook angel hair pasta

Prep Time 5

Cook Time 10

Servings servings

Calories 357kcal

Author Beth Pierce

12 ounces angel hair pasta or capellini pasta
2 tablespoons extra virgin olive oil
4 tablespoons butter
4 cloves garlic minced
2 tablespoons chopped fresh herbs like basil parsley, thyme, rosemary (see notes)
½ cup grated Parmesan Cheese
salt and black pepper to taste
chopped fresh parsley

Cook your pasta slightly al dente according to package directions and drain well.
When the pasta has 2 minutes of cooking time left, melt the butter and heat the olive oil in a large skillet. Add the minced garlic and cook for 1 minute while stirring constantly. Add the pasta and toss to coat with the butter and garlic.
Sprinkle the pasta with the herbs and grated Parmesan Cheese. Toss again to combine. If the pasta becomes too dry, add 1-2 tablespoons of the reserved pasta water at a time until desired consistency is reached. Season with salt and black pepper to taste. Sprinkle with chopped fresh parsley. For best results, serve promptly.

Boil the angel hair pasta over medium heat according to package instructions until slightly al dente, which means slightly firm to the bite.
Reserve 1/2 cup of pasta water to moisten it if it becomes too dry.
For a change of pace, top with fresh cherry tomatoes, grape tomatoes, steamed broccoli, or sautéed mushrooms.
Use herbs like fresh basil, parsley, thyme, and rosemary. Keep in mind, though, that some herbs are better used dried, like oregano and marjoram.
Other pasta can be substituted for angel hair, including but not limited to spaghetti, thin spaghetti, penne, campanelle, macaroni, and rotini.
Use fresh garlic minced finely. It is so flavorful and aromatic but remember to cook it over medium-low heat, stirring constantly for just 1 minute. If garlic burns, it tastes bitter.
If you like everything with a little kick of spice, add crushed red pepper to taste.
Freshly grated Parmesan cheese is worth every penny. It has a better texture, tastes better, and melts better than pre-grated Parmesan. Use a microplane or box grater to grate the cheese.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave at reduced power.