Epic Spicy Garlic Butter LinguineVeg
Elevate your weeknight dinner with this quick, spicy garlic butter pasta. Made with simple pantry staples, this dish combines perfectly al dente linguine with a rich, savory sauce of toasted garlic, fresh Holland chilies, and red pepper flakes. Finished with a generous dusting of fresh parmesan and a touch of parsley, it’s an effortless yet sophisticated meal that packs a serious punch of flavor. Simple to prepare, bold in taste, and absolutely delicious—your new go-to pasta.
Ingredients
Main Ingredients:
2 cups Weikfield Fusilli Pasta
2 cloves Garlic (chopped)
2 no. Red Chilli
2 tbsp Olive oil
cube large Butter
For greasing Processed Cheese
A small handful Parsley
Seasoning & Extras:
to taste Salt
pinch Red Chilli Flakes
to taste Black Pepper (roughly crushed)
Bread : Optional, for serving
Instructions
1
Thinly slice your garlic cloves and Holland chilies.
2
If you prefer less heat, you can remove the seeds from the chilies.
3
Bring a large pot of salted water to a boil.
4
Add the linguine and cook according to the package instructions until al dente.
5
While the pasta cooks, add a few generous glugs of olive oil and a large knob of butter to a pan over medium heat.
6
Add the sliced garlic and Holland chilies to the pan.
7
Sauté until the garlic is lightly golden, being careful not to let it burn. Stir in a pinch of red pepper flakes for extra heat.
8
Once the pasta is cooked, transfer it directly into the pan with the sauce.
9
Toss well to coat the noodles thoroughly.
10
Add a small amount of the starchy pasta water to the pan to help the sauce thicken and cling to the pasta, tossing to combine.
11
Remove from heat and stir in freshly grated parmesan cheese and chopped parsley.
12
Finish with a bit of freshly ground black pepper to taste.
13
Plate the pasta immediately. You can serve it with a side of buttered bread if desired.
Nutrition Facts
2 servings per recipe
