What’s better than freshly made pasta with a light garlic and olive oil sauce? Sometimes simple is the best.
There is something to be said for a light fresh pasta. A simple pasta with garlic and olive oil is perfect when you want the freshness and taste of your pasta to shine.
Using fresh pasta is an absolute must for a dish like this. I try to use fresh whenever possible. You can find places that sell fresh pasta in most cities. Personally, I get mine from Assenti’s Pasta in San Diego. If push comes to shove, check the refrigerator section of the grocery store – they sometimes sell it.
Assenti’s has a great selection of all different pastas; I selected a lemon basil fettuccine for this recipe. Any kind of pasta will do however…be creative!
Bring a 6 quart pot of salted water to a boil. Add the pasta and cook for 3-4 minutes. Keep in mind that fresh pasta takes significantly less time to cook than its dried counterpart.
For a slight variation, top with some fresh grated Parmesan cheese. Pasta with garlic and olive oil is an easy, simple dish, yet wonderfully fresh and delicious. Perfect to serve for guests!
Did you make this recipe? Leave a comment below and let me know how it turned out!
- 1/2 lbs. fresh pasta
- 2 tbsp. unsalted butter
- 1/2 lemon
- 5 cloves garlic
- 2 tbsp. olive oil
- 1/2 tsp. cracked black pepper
- Salt to taste
Fill a 6 quart saucepan water, add salt and bring to a boil. Add the pasta and cook for 3-4 minutes.
Drain and rinse with cold water for about 20 seconds.
Heat the butter in a skillet over medium-low heat. Add the garlic and olive oil and cook until it just starts to brown.
Add the cooked pasta and black pepper and toss until heated through.
Squeeze the lemon on top and add salt to taste. Serve
Fresh vs. dried pasta – what are your thoughts? Do you prefer a light or a more hearty pasta sauce? What is your favorite kind of pasta? I would love to hear how this turned out and/or any variations you made!