My Tall & Handsome it a pasta addict. He loves it served with the most complex sauce or with just basic, simple almost peasant ingredients.
This recipe falls into the latter. It’s made with some basic good for you ingredients, plus I’m going to give you some optional ingredient options you can used to create different variations. You could almost call this a Tuscany type dish because of it’s simplicity.
This is something I can eat when I’m not feeling well and it will settle on my stomach if I’m having a bout of GI problems.
Guess you could call this recipe a panacea for those times you feel yukky and want to feel good. It’s comfort food.
This recipe is the very basic recipe – the foundation, if you will and it can be adjusted for your taste with those other ingredients. Also, I use a bag of wide extra wide no yolk noodles, but I have used a box of fettuccine.
Here are optional ingredients you can use to make different variations:
- Whole wheat pasta
- About 3/4 cup chopped roasted red bell pepper (our favorite)
- about 1/4 cup snipped or chiffonade fresh basil leaves.
- A couple of tablespoons of chopped sun dried tomatoes packed in oil
- 1/3 cup chopped black olives
We’ve enjoyed using the optional ingredients to make varieties of this recipe. You can use one or mix and match to form your latest and greatest, but when it gets right down to it, nothing is like the basic. It’s also great to use as a foundation dish to layer with stews and other dishes.
As a bonus, here’s a little tutorial on the proper way to use kitchen shears to snip herbs:
Pasta with Butter, Garlic and Parsley
One 12 ounce bag extra wide no yolk noodles (or other pasta like fettuccine)
3 tablespoons butter
2 tablespoon extra virgin olive oil (I use an organic cold press extra virgin olive oil)
4 tablespoons minced garlic (you can adjust this amount to your taste, but I wouldn’t reduce it below 2 tablespoons)
1/4 cup finely snipped parsley *see tutorial above on snipping fresh herbs.
Salt and pepper to taste
- Cook pasta in salted boiling water according to package until al dente. Drain well when done. Set aside.
- Melt butter in a large pan on medium high heat and add extra virgin olive oil. Swirl around to make sure the two combine.
- Add garlic and parsley to the butter and olive oil and cook for about 30 second or so until the garlic starts to become fragrant. Stir constantly to prevent garlic from burning.
- Add drained pasta to the pan and continue cooking until pasta is coated well with all the ingredients. If adding optional ingredients, add last and stir through until warm.
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