Fresh Garlic Parmesan Pasta

The fresh garlic in this Parmesan pasta dish balances with the
other ingredients in a way that will rock you a new groove.

"Garlic Parmesan Pasta"

Makes 2 servings

Fresh Garlic Parmesan Pasta is so exceptional.

It’s brilliant with flavor and the ingredients are so easy to come by, that many of the friends I’ve served it to have adopted it as their go-to “I need something right now” dinner recipe. It’s easiest to assemble the ingredients right in the individual serving bowls, and it all comes together quickly. Some are apprehensive about the garlic being raw. After their first bite, though, they become dedicated fans. Aside from being delicious in this dish, eating raw garlic is good for you.

Fresh Garlic Parmesan Pasta doesn’t need any optional ingredients in order to be fantastic. Yet it welcomes them with open arms nonetheless.

Compulsory Ingredients"Fresh Garlic Parmesan Pasta," from Make It Like a Man!

⅓-½ lb[1] dried pasta[2] – rotini or penne preferred
2 tsp (roughly) olive oil + more, to taste
2 medium cloves of garlic
¼ tsp red pepper flakes
Grated, shredded, or shaved Parmesan[3]
Salt and pepper

Optional Ingredients, any combination of:"Fresh Garlic Parmesan Pasta," from Make It Like a Man!

Leftover chicken, cut into strips and sautéed until warm
Fresh chicken breast, grilled and sliced into strips
¼ lb sliced mushrooms, browned in olive oil
¼ lb sliced bell peppers, softened and lightly browned in olive oil
Cherry tomatoes, cut in half and sautéed until warm
Roasted broccoli
Roasted Brussels sprouts, halved
1 large, fully cooked sausage or bratwurst, sliced into rounds

Directions

Cook pasta according to package directions.

In the meantime, prepare any optional ingredients. Once you’re done, set the optional items aside. If they get cold while you’re waiting for the pasta, reheat them when it’s time too add them.

While you’re (still) waiting for the pasta water to boil, prep serving plates (such as pasta plates, or large soup or cereal bowls). For each of them, do this: pour in 1 tsp (roughly measured) olive oil, use a garlic press to crush one clove on top of the oil, sprinkle ⅛-tsp red pepper flakes over that, add 2 Tbs of Parmesan, and top it all off with a pinch of salt (but be conservative, because the Parmesan is also salty) and lots of coarsely ground black pepper.

Once the pasta’s done, drain it, divide it into two equal portions (or extract two portions from it[1]), and add those portions to the serving plates along with any optional ingredients. Toss each serving, adding oil and/or cheese as necessary. (A rubber spatula in each hand is, well, handy for this.) How much oil you ultimately use depends on how much cheese, pasta, and optional ingredients you use. The finished serving should look like it has enough cheese to make you happy, and the whole thing should be lightly coated with oil, not dry. Taste to correct seasoning. After you’ve finished tossing, sprinkle each serving with a modest dusting of extra Parmesan, if desired.

Notes

[1] Serving Size: a half-pound of dried pasta is more than you really need to produce two dinner-sized servings, especially if you add substantial optional ingredients. But I like to cook up ½-lb anyway. It allows me to make either or both of the servings extra large if I’m super hungry, or it allows for one full-size or two half-size second helpings, or it produces some leftover cooked pasta (which I don’t mind having around – it makes an easy snack if you nuke it with a little butter, salt, and pepper … or it is a great addition to a green salad).
[2] Pasta: This dish goes well with whole-wheat pasta. There are good whole wheat or something-other-than-wheat pastas out there. I like Barilla. But beware, because a disappointing pasta will ruin this dish. Essential Everyday, for instance, is dry and grainy and doesn’t have much flavor. Sorry Target; I still love you, but I think we should see other pastas.
[3] Parmesan: To taste. Perhaps ¼-cup per serving by the time you’ve garnished it.

Inspired by “Two Ultra-Quick & Easy Pasta Ideas,” from Moosewood Cookbook, by Mollie Katzen, (Ten Speed Press, 1992) pg. 75. This post was not sponsored or or solicited in any way. It’s completely normal to fear raw garlic. Don’t let hat be a stumbling block to trying this recipe. It may be hard for you to believe, but this dish does not taste like a bowlful of garlic. The garlic inexplicably transforms into something zesty. I urge you to put all your expectations aside and just try it.

"Garlic Pasta with Broccoli, Brussels Sprouts, and Chicken-Feta Sausage," from Make It Like a Man!

with Penne, Broccoli, Brussels Sprouts, and Chicken-Feta Sausage

Fresh Garlic Parmesan Pasta

Dolce Casa Cafe
Coffee, Free WIFI: Pilsen, Chicago

5 thoughts on “Fresh Garlic Parmesan Pasta

  1. Garlic + Parmesan + Pasta is as comforting as it gets! I love that this can be served as a main entree or even as a salad. Yum!

    • I’ve never served it as a side, but I love the idea. I’ll have to think about what I’d serve it with. Cheers, Joelen.

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