Easy Weeknight Pasta with Garlic, Red Pepper, and Herbs

Easy Weeknight Pasta
  • 1 pound dried pasta, gluten-free if needed
  • 1/2 cup Pompeian Robust Extra Virgin Olive Oil
  • 3 whole cloves garlic, peeled
  • 1 tsp. red pepper flakes
  • 1/4 cup chopped fresh herbs (such as rosemary and flat leaf Italian parsley
  • Maldon sea salt and freshly cracked black pepper to taste
  1. Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente.
  2. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. Do not rinse pasta with water.
  3. Meanwhile heat the Pompeian Robust Extra Virgin Olive Oil in a large sauté pan over medium heat.
  4. Add the garlic and sauté until light brown and fragrant. Do not burn the garlic or else it will become bitter. Remove and discard the browned garlic.
  5. Add the red pepper flakes and sauté for 1 minute.
  6. Carefully add the pasta and toss to coat in the flavored oil.
  7. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
  8. Remove the pan from the heat and top with the fresh herbs, lemon zest, Maldon sea salt and black pepper.

For us, pasta is the ultimate comfort food & today we are teaming up with our friends @pompeian to bring you one of our favorite easy week-night pasta dishes that hits the table in just about 20 minutes, but is also a great way to use up the extra herbs you have hanging out in your crisper drawer!

Source: This Mess Is Ours

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