Pasta seems to be a staple in most homes, and it's usually a favorite of most kids. I think I make pasta of some sort about three times a week, so I'm always trying new ways of presenting it. This recipe is quick and easy, yet the flavor is very rich and unique.
This is a huge hit in our house. After all, who doesn't love butter and pasta?
1 pound dry Spaghetti
1/4 cup unsalted butter
2 tablespoons olive oil
1 teaspoon finely minced garlic
1 teaspoon salt
Total prep and cooking time: less than 20 minutes
The spaghetti should be cooked in a large pot of boiling, salted water just until tender, but still firm to bite, about 10 to 12 minutes. It's important to stir the pasta a bit right after you add it to the water, so it doesn't clump together.
While the pasta is cooking, add the butter, olive oil, and garlic to a large saute pan. Place the pan over medium heat and cook just until the butter begins to brown, about 2 minutes. Turn the heat off, and when the spaghetti is ready, drain it, and then add it directly to the butter. Return the heat to medium and toss the spaghetti to evenly coat it with the butter. Continue to saute until it begins to brown in the butter, about 3 minutes.
An additional note:
This is great with whole wheat spaghetti, but use any type you'd like. I use brown rice spaghetti, since my family eats gluten-free at home.