One of the things I love about staying in an apartment while on vacation is having access to a kitchen.
It’s particularly wonderful if you love to cook, and are in a city like Paris where colourful markets are filled with stalls of tempting produce, cheeses, breads, specialty foods and other sundry goods.
We didn’t cook much on this trip; the few meals we prepared were fast and simple like this herbed garlic butter pasta.
From the market, we got garlic and fragrant dried herbs; I should mention here that a mix of freshly chopped spinach, basil and parsley would work superbly in this pasta, we just went with dried herbs for the sake of ease.
What we have with this pasta is the ultimate holiday comfort meal, pasta tossed in an aromatic herby garlic butter sauce, it’s rich and deeply satisfying, a simple indulgence.
It boasts a handful of ingredients only and it comes together quickly, this is particularly important when you’re on vacation, the last thing you want is to be standing over a stove.
On this particular day we spent the day exploring Jardin des Plantes and the Grande Mosquée where we drank mint tea, we roamed Rue Mouffetard and when it started raining we picked up fluffy angel cakes from Patisserie Ciel on Rue Monge for later.
We ate this pasta watching the rain fall down those iconic rooftops; rain is always a good reason to have pasta.
And now that I’m home and it’s raining… I want to make this pasta again on a soggy lazy evening; perhaps with fresh basil and Herbes de Provence with my favourite dairy-free butter and a ton of garlic.
Herbed Garlic Butter Pasta
- 16 oz. dry pasta (I used spaghetti)
- 3 oz. (6 tablespoons) butter (plus more for serving)
- 8 – 10 cloves of garlic, finely chopped
- 1 – 2 tablespoons dried herbs (I used a mixture of dried basil, oregano, parsley, thyme and chives)
- 1/2 teaspoon crushed red pepper (optional)
- Salt and freshly ground pepper, to taste
- Cook pasta according to package instructions
- Drain and reserve about 1/2 cup of the pasta cooking water
- Meanwhile, heat butter over medium-low heat in a large skillet or saucepan
- Add garlic and sauté for 3 – 5 minutes until soft and fragrant (be careful not to burn butter or garlic)
- Add dried herbs and crushed red pepper, and cook for just under a minute
- Add reserved pasta cooking water and pasta, stir and cook for another minute
- Season with salt to taste and remove from heat
- Toss with freshly ground black pepper
- Serve with additional butter, nutritional yeast or shaved Parmigiano Reggiano cheese
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