Garlic Butter Pasta is a simple, satisfying dinner made with spaghetti tossed in a warm garlic-and-olive-oil base, finished with butter, Parmesan, and fresh parsley. Serve with garlic bread or a simple green salad.
Inspired by Aglio e Olio
This recipe takes its cues from the classic Italian pasta aglio e olio, which is traditionally made with just olive oil, garlic, and red pepper flakes. The addition of butter and Parmesan makes it a little richer and more substantial while keeping the spirit of the original intact.
The garlic and olive oil remain the foundation, and cooking them gently together over low heat is what gives the dish its flavor.
Ingredients for Garlic Butter Pasta
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Spaghetti – The classic choice here. Any long pasta works well, including linguine or fettuccine.
- Olive Oil – Use a good quality extra virgin olive oil. The flavor comes through in the finished dish.
- Butter – Stirred in at the end for a rich, creamy finish that olive oil alone does not provide.
- Garlic – The heart of the dish. Watch it carefully because burned garlic will make the whole dish bitter.
- Red Pepper Flakes – Adds a gentle warmth. Adjust to your preference or leave them out entirely for a milder dish.
- Fresh Parsley – For a fresh, herby note throughout the pasta.
- Parmesan Cheese – Freshly grated melts more smoothly and has a better flavor than pre-grated.
- Kosher Salt and Ground Black Pepper – Simple seasonings to bring it all together.
Make it Vegan: Use plant-based butter and dairy-free Parmesan.
How to Make Garlic Butter Pasta
Prep: 5 min | Cook: 20 min | Total: 25 min | Servings: 4
STEP ONE: Cook the Pasta. Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water. Drain and set aside.
STEP TWO: Cook the Garlic. In a large skillet over low heat, combine the olive oil, garlic, parsley, and red pepper flakes. Cook for 3 to 5 minutes, stirring occasionally, until the garlic is golden and fragrant. Do not rush this step, and do not walk away; garlic goes from golden to burned quickly.
STEP THREE: Toss the Pasta. Add the drained spaghetti to the skillet and toss to coat evenly in the garlic oil. Stir in the melted butter until everything is well combined. Add a splash of reserved pasta water if needed to loosen the sauce.
STEP FOUR: Finish and Serve. Season with salt and black pepper, top with freshly grated Parmesan, and serve immediately.
Frequently Asked Questions
Traditional pasta aglio e olio is made with just olive oil, garlic, and red pepper flakes. This version adds butter and Parmesan for a richer, more indulgent result while keeping the same garlic-and-olive-oil foundation.
Garlic that has been cooked too quickly or over too high a heat will turn bitter. Low and slow is the key here. If the garlic begins to darken too fast, remove the pan from the heat immediately.
Yes. Any long pasta works well here. Linguine, fettuccine, and bucatini are all good choices.
Garlic butter pasta is best served fresh. The pasta absorbs the oil as it sits, which can make it dry. If you need to make it ahead, keep the pasta and sauce separate and toss them together just before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a small splash of water or broth to loosen the pasta.
More Pasta Recipes
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Garlic Butter Pasta Recipe
Ingredients
- 6 ounces spaghetti
- 2 teaspoons garlic minced
- 1/4 cup Italian flat-leaf parsley chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- 1/4 cup butter melted
- 1/2 cup Parmesan cheese grated
- kosher salt to taste
- ground black pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Cook the spaghetti until al dente, following the package instructions. Drain the pasta and set it aside.
- In a large skillet over low heat, combine the olive oil, garlic, parsley, and crushed red pepper flakes. Sauté for about 3-5 minutes until the garlic becomes golden and fragrant. Keep an eye on it to avoid burning the garlic.
- Add the drained pasta to the skillet with the garlic mixture. Toss to coat the spaghetti in the flavorful oil and garlic. Stir in the melted butter until everything is well combined.
- Top with grated Parmesan cheese and season with salt and pepper to taste. Serve immediately.
Nutrition
This post was updated on March 23rd, 2026.
Chef Dennis
what a perfect pasta! I can eat this anytime