When I was a college student living on my own years ago, one of my go-to quick dishes was spaghetti noodles stirred in with a little olive oil, Parmesan cheese, and rosemary.
It’s still a favorite comforting side dish, though I’ve fancied it up a notch with the use of angel hair pasta (so quick!), more herbs than just rosemary, sliced garlic, some red pepper flakes, and lots of freshly ground black pepper.
In this recipe we are using rosemary, oregano, and thyme, sturdy herbs that grow year round outside my kitchen window. You could easily use other herbs. If you use more delicate herbs like tarragon or basil, I would recommend not heating them in the oil, but tossing them in at the end with the Parmesan cheese.
Angel Hair Pasta with Garlic, Herbs, and Parmesan Recipe
PrintThis recipe can easily be doubled. If you use delicate herbs such as basil or tarragon, toss them in at the end with the Parmesan.
Ingredients
- 8 ounces angel hair pasta
- Salt
- 1/4 cup olive oil
- 2 Tbsp finely chopped fresh herbs such as rosemary, thyme, oregano
- 1/4 cup chopped fresh parsley
- 3 cloves of garlic, sliced
- 1/8 teaspoon chili pepper flakes (or more to taste)
- 1/2 to 1 teaspoon of freshly ground black pepper (to taste)
- 1/2 cup grated Parmesan cheese
Method
1 Bring a large pot of salted water to a boil. (1 Tbsp salt for every 2 quarts of water).
2 While the water is heating in step 1, heat the olive oil in a small saucepan on medium heat. Add the sliced garlic, chili pepper flakes, finely chopped herbs, and chopped parsley to the oil. Cook for one minute or until the parsley has wilted and the garlic is emitting a strong fragrance. Remove from heat.
3 The angel hair past will cook in about 2 minutes once it starts, so get everything ready. Once the water is at a rolling boil, add the pasta. Cook at a rolling boil until al dente. Drain the pasta and rinse briefly with cold water, just enough to stop the cooking, but not so much as to make the pasta cold. The pasta should still be quite warm.
4 Place pasta in a large bowl. Pour herbed garlic sauce over the pasta and gently toss to combine. Sprinkle Parmesan cheese and freshly ground black pepper over the pasta and gently toss to combine.
Serve immediately as a side dish. Reheats well if you make ahead.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Angel Hair Pasta with Garlic, Herbs, and Parmesan on Simply Recipes. Thank you!
Print
If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
This wonderful recipe is easy to heat up in the oven after coming from the refrigerator. I just placed what I wanted to eat in a oven proof casserole dish, put a small amount of water to keep it moist. Covered it with foil and put the oven on 300 degrees until hot. The noodles were steamed in the small amount of water and revived beautifully. I added extra Parmesan after removing from oven. Oh, don’t forget to stir the pasta with the noodles prior to placing in oven.
Absolutely DELICIOUS! I did fresh herbs with parsley, rosemary and thyme. Used 1/2 cup of parmesan cheese. Prepared ahead and kept warm in oven.
I have made this dish many times and it is always a hit. You for sure want to make sure that you don’t over cook the olive oil mixture it won’t ruin it but the garlic will burn. Today I am trying it a double batch using fresh spaghetti with a serving of marinated salmon over the top.
I made this as a side dish for an evening meal last night, only instead of olive oil I used actual butter. Good recipe!
We made this recipe tonight to compliment a lemon-garlic chicken and it was SO good and easy! Light, and a perfect side dish! The rosemary & thyme gave it such a good flavor. We’ll definitely be making this a staple!