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Ingredients
- 12 oz bowtie pasta (farfalle)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1 teaspoon salt (for pasta water)
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt (for seasoning)
- 0.5 cup freshly grated Parmesan cheese
- 0.25 cup fresh parsley
- 1 tablespoon lemon juice
Before you start
Equipment You'll Need
- Large pot (at least 6-quart capacity)
- Large skillet or sauté pan
- Colander or strainer
- Wooden spoon or silicone spatula
- Ladle or heatproof measuring cup (for reserving pasta water)
- Cutting board
- Chef's knife
- Box grater or microplane (for Parmesan)
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not skip salting your pasta water. It is the only chance to season the pasta itself from the inside out.
- Watch your garlic carefully on medium-low heat. Burnt garlic turns bitter very quickly and will ruin the dish. If it starts to brown too fast, remove the pan from heat for a moment.
- Reserve the pasta water before draining. The starchy water is key to making the sauce coat the pasta smoothly and should not be skipped.
- Al dente means the pasta should have a very slight bite in the center. Taste a piece about 1 minute before the package time suggests to check.
- Be careful when handling the hot pot of boiling water. Use oven mitts when carrying or tilting the pot, and pour away from your body when draining.
Instructions
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Fill a large pot with about 4 quarts of water and bring it to a rolling boil over high heat. Add 1 teaspoon of salt to the boiling water.
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Add the bowtie pasta to the boiling water and cook according to the package directions, usually 10 to 12 minutes, until the pasta is al dente (tender but still slightly firm when bitten). Before draining, scoop out and reserve 0.5 cup of the starchy pasta cooking water.
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While the pasta cooks, mince the 4 garlic cloves by peeling them and chopping them into very small pieces.
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Place a large skillet over medium-low heat and add the 4 tablespoons of olive oil. Once the oil is warm, add the minced garlic and red pepper flakes. Cook gently for 2 to 3 minutes, stirring frequently, until the garlic is fragrant and just lightly golden. Do not let it brown or burn.
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Drain the cooked pasta in a colander and immediately add it to the skillet with the garlic oil. Toss well to coat every piece of pasta.
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Add 2 to 3 tablespoons of the reserved pasta water to the skillet and toss again. This helps create a light, silky sauce that clings to the pasta. Add more pasta water a little at a time if the pasta looks dry.
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Season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Add the lemon juice and toss to combine.
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Remove the skillet from heat and stir in the chopped fresh parsley. Divide the pasta into four bowls and top each serving generously with grated Parmesan cheese. Serve immediately.
Chef's notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of water or olive oil to a skillet over medium heat and warm the pasta gently, tossing until heated through.
This recipe is easy to customize. Try adding cherry tomatoes, baby spinach, or cooked shrimp in step 5 for a heartier meal.
For a dairy-free version, simply omit the Parmesan cheese or replace it with nutritional yeast.
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