Ingredients
- 12 ounces angel hair pasta
- 3 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Optional Add-Ins
- 1/4 cup dry white wine
- Squeeze of lemon juice
- Diced tomatoes
- Other fresh herbs (like rosemary, chives, or dill)
Instructions
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente (slightly firm). Reserve 1/2 cup of pasta water before draining.
2. Make the sauce: While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant.
3. Flavor the sauce: Stir in the dried oregano, basil, thyme, and red pepper flakes (if using). Cook for another 30 seconds to bloom the herb flavors.
4. Optional: Deglaze the pan: If desired, add the white wine to the skillet. Simmer until reduced by half. This adds depth of flavor.
5. Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If it seems too dry, add a little of the reserved pasta water to help incorporate the sauce.
6. Finish and garnish: Stir in the Parmesan cheese and most of the fresh parsley, reserving some for garnish. Season with salt and pepper to taste. If desired, add a squeeze of lemon for brightness.
7. Serve: Divide the pasta onto plates. Top with remaining fresh parsley and additional Parmesan cheese. Enjoy immediately.
Tips
Fresh garlic is key: It provides the best flavor, so avoid pre-minced garlic if possible.
Don’t overcook the pasta: Angel hair cooks very quickly. Pay close attention to the package directions for the perfect al dente texture.
Experiment with herbs: Adjust the herbs to your preference; the recipe is very flexible.
Adding tomatoes: Toss in some diced fresh tomatoes with the parmesan for a pop of color and freshness.
