Introduction
Hey there, friend! Ever have those nights when you really want something cozy and comforting for dinner, but the thought of spending ages in the kitchen just isn’t happening? Yeah, me too! That’s exactly how this incredible Garlic Bread Pasta recipe came to be a staple in my kitchen. It captures all the warm, garlicky, buttery goodness of your favorite garlic bread, but in a super simple pasta dish that comes together in a flash. Seriously, we’re talking maybe 15-20 minutes from start to finish. It’s pure comfort food magic without the fuss, and your whole family is going to absolutely love it. Get ready for happy sighs around the dinner table!
Why You’ll Love This Recipe
- Fast: Dinner on the table in under 20 minutes!
- Easy: So simple, even beginner cooks can master it.
- Giftable: You can totally make a dry mix of the breadcrumbs and seasonings for a friend!
- Crowd-pleasing: Kids and adults devour this stuff.
Ingredients
You only need a handful of simple ingredients for this cozy pasta dish. Chances are, most of them are already in your pantry right now!
- 1 pound Cavatappi Pasta: I love the corkscrew shape of cavatappi because it holds onto that yummy garlic bread coating so well, but feel free to use your favorite short pasta shape like penne, rotini, or farfalle.
- 3/4 cup dried plain breadcrumbs: These get toasted in butter and are key to that “garlic bread” texture and flavor.
- 1/2 cup, plus 3 tablespoons salted butter: Yes, it’s a generous amount! This is what makes it rich and irresistible. Using salted butter adds an extra layer of flavor. That’s about 1 stick plus 3 tablespoons.
- 1 tablespoon dried parsley: Adds a little color and classic herb flavor to our garlic bread mix.
- 1 teaspoon Italian seasoning: A simple way to bring in more of those classic Italian-American flavors.
- 1/2 teaspoon kosher salt: Enhances all the other flavors. You might need a pinch more depending on your pasta water and personal preference.
- 1/4 teaspoon pepper: Just a little bit to round things out.
- 3 large cloves garlic, minced: Fresh garlic is everything here! The more finely you mince it, the more its flavor will spread. (See my tip below for garlic!)
How to Make It
Alright, let’s get cooking! It’s super straightforward, promise.
- First things first, get a large pot of water on the stove and bring it to a rolling boil. Don’t forget to add a generous pinch of salt to the water – it helps flavor the pasta from within. Cook the Cavatappi (or whatever pasta you’re using) according to the package directions until it’s perfectly al dente. You want it tender but still with a slight bite.
- While your pasta is doing its thing, grab a large skillet. Melt the butter over medium heat. Once it’s melted and maybe just starting to foam a little, add your minced garlic. Cook it for about 30-60 seconds, stirring constantly, until it’s fragrant. Be careful not to let it burn!
- Now, stir in the dried breadcrumbs, dried parsley, Italian seasoning, salt, and pepper into the melted butter and garlic. Keep stirring and cooking for 2-3 minutes, or until the breadcrumbs are golden brown and toasted. This step is important for getting that classic toasted garlic bread crunch and flavor!
- Once your pasta is ready, drain it well. You can reserve about half a cup of the starchy pasta water before draining, just in case you want to add a splash later to help coat the pasta, though this recipe is meant to be on the drier, buttery side like garlic bread.
- Immediately add the drained, hot pasta to the skillet with the butter and breadcrumb mixture. Toss everything together gently but thoroughly, making sure every piece of pasta is coated in that glorious garlicky, buttery crumb mixture.
- Serve it up right away! It’s best enjoyed hot when the breadcrumbs are still a little crisp.
Substitutions & Additions
This recipe is fantastic as is, but it’s also a great base for playing around! Here are a few ideas:
- Cheesy Goodness: A sprinkle of grated Parmesan cheese over the top is absolutely divine and highly recommended!
- Make it Spicy: Add a pinch of red pepper flakes to the butter mixture when you add the garlic for a little heat.
- Fresh Herbs: Swap dried parsley for fresh parsley or basil stirred in at the very end for brightness.
- Add a Veggie: Sauté some spinach, cherry tomatoes, or mushrooms in the butter before adding the garlic.
- Protein Boost: Toss in some cooked shredded chicken, sautéed shrimp, or white beans for a more complete meal.
- Gluten-Free? Use your favorite gluten-free pasta and gluten-free breadcrumbs!
Tips for Success
Even though it’s simple, a couple of things can make this dish go from good to amazing:
- Garlic Matters: Use fresh garlic and mince it yourself! Pre-minced garlic in a jar just doesn’t have the same punchy flavor here. Don’t let the garlic burn in the butter – it turns bitter quickly. Keep the heat medium and stir constantly.
- Toast Those Crumbs: Take the time to let the breadcrumbs get golden and fragrant in the butter. That’s where a lot of the “garlic bread” flavor comes from.
- Al Dente is Key: Don’t overcook your pasta! Since you’re just tossing it with a coating and not simmering it in sauce, it won’t continue to cook much off the heat. Al dente pasta holds up best.
- Toss While Hot: Add the hot, drained pasta straight into the butter mixture and toss immediately. The heat helps the coating adhere.
How to Store It
Garlic Bread Pasta is definitely best enjoyed fresh, right after you make it when the breadcrumbs are still a little crisp. If you do have leftovers, store them in an airtight container in the refrigerator for 2-3 days. When reheating, the breadcrumbs will soften a bit, but it will still be delicious. You can reheat gently on the stove or in the microwave.
FAQs
Can I use different seasonings? Absolutely! Feel free to experiment with other dried herbs like oregano or a pinch of garlic powder if you really love garlic (in addition to the fresh!).
Is this supposed to be a dry sauce? Yes! Think of it less like a traditional saucy pasta and more like pasta coated in a buttery, garlicky breadcrumb topping, just like garlic bread itself.
What’s the best way to mince garlic? A garlic press is quick, or you can finely chop it by hand with a sharp knife.
Cozy & Quick Garlic Bread Pasta
Equipment
- Large pot
- Large skillet
Ingredients
Hauptzutaten
- 1 pound Cavatappi Pasta or other short pasta shape like penne, rotini, or farfalle
- 0.75 cup dried plain breadcrumbs
- 11 tablespoons salted butter 1/2 cup plus 3 tablespoons (about 1 stick plus 3 tablespoons)
- 1 tablespoon dried parsley
- 1 teaspoon Italian seasoning
- 0.5 teaspoon kosher salt plus more for pasta water
- 0.25 teaspoon pepper
- 3 large cloves garlic, minced
- 0.5 cup reserved starchy pasta water optional, if needed to help coat pasta
Instructions
- Get a large pot of water on the stove and bring it to a rolling boil. Add a generous pinch of salt to the water. Cook the pasta according to the package directions until it's perfectly al dente.
- While your pasta is cooking, grab a large skillet. Melt the butter over medium heat. Once melted and starting to foam, add the minced garlic. Cook for about 30-60 seconds, stirring constantly, until fragrant. Be careful not to let it burn.
- Stir in the dried breadcrumbs, dried parsley, Italian seasoning, salt, and pepper into the melted butter and garlic. Keep stirring and cooking for 2-3 minutes, or until the breadcrumbs are golden brown and toasted.
- Once your pasta is ready, drain it well. You can reserve about half a cup of the starchy pasta water before draining if desired.
- Immediately add the drained, hot pasta to the skillet with the butter and breadcrumb mixture. Toss everything together gently but thoroughly, making sure every piece of pasta is coated.
- Serve it up right away! It's best enjoyed hot when the breadcrumbs are still a little crisp.
Notes
Use fresh minced garlic and avoid burning it.
Toast the breadcrumbs until golden for best flavor.
Cook pasta al dente.
Toss the hot pasta with the butter mixture immediately.