Garlic Butter Noodles – 4-Min Homemade Pasta Sauce

Boil water and add salt. Not sure how much? Check how much salt and water you need here.

Add the pasta and cook it for about two minutes less than what the package recommends. Why? Check here. One minute before you take it out of the water, scoop out some of the cooking water and set it aside. Keep a little extra just in case.

Peel the garlic and slice it very thinly. Finely chop the parsley.

Four minutes before the pasta is ready, start the butter-garlic sauce. Set a pan over medium heat. If your stove has numbers, use about 5 out of 9.

Split the butter into two parts — ¾ and ¼. Add ¾ of it now. Let it melt gently, but don’t let it brown or fry.

Add all the thinly sliced garlic. Stir for 2 to 3 minutes. Don’t let it fry or turn brown.

When the garlic just starts to change color, add the chili flakes. Mix quickly.

Add about ⅓ of the reserved pasta water. Stir well until the pasta water and butter come together into a smooth sauce.

Drain your pasta, but don’t rinse it. Add the pasta straight to the sauce. Mix everything well. Taste and add salt if needed.

Add the rest of the reserved pasta water to reach the right sauce consistency. If it looks a bit watery at first, don’t worry — the pasta will soak it up.

Add the remaining ¼ of the butter. Stir until it melts and blends into the sauce.

Sprinkle with chopped parsley and mix well. If your homemade garlic pasta sauce feels too thick, just add a bit more pasta water.