Garlic Rosemary Pasta

    (151)
    30 minutes

    My mother has been making this dish forever. It's very simple but the strong flavours of rosemary and garlic are delightful!


    146 people made this

    Ingredients
    Serves: 8 

    • 120g unsalted butter, divided
    • 1/2 cup finely chopped onion
    • 6 cloves garlic, coarsely chopped
    • 1 cup (250ml) chicken stock
    • 2 tablespoons chopped fresh rosemary
    • 500g spaghetti
    • 1/4 cup grated Parmesan cheese
    • 1 pinch sea salt and cracked black pepper to taste

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt 4 tablespoons of butter in a large frypan over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
    2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until tender, about 8 minutes. Drain, then add pasta to the sauce in the frypan. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
    3. Garnish with extra cheese and rosemary sprigs.

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    Reviews and Ratings
    Global Ratings:
    (151)

    Reviews in English (117)

    by
    42

    I went out to the garden to get fresh rosemary. This is the first time I have planted it or used it in a recipe. I must admit, when chopping, it is very fragrant. I must admit, I really loved this dish. I did use Bow Tie pasta also. If your onions didn't turn out you may have under-cooked them. If your cheese clumped or got stringy, you didn't stir it in fast enough. Also, adding the cheese should be done after pulling off the heat.  -  14 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    30

    This was FANTASTIC. I followed the recipie but used soy butter instead of real butter(my daughter has food allergies), dried rosemary instead of fresh and bow tie pasta. When I was making the sauce I thought I may have used too much garlic and then I thought the sauce would be too runny but when I mixed it with the pasta, everything was perfect! NO LEFTOVERS!!!  -  01 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    28

    I loved this! Easy to make a lot of it at once and very tasty. My boyfriend and his roommate really liked it! I used dried rosemary though and would use fresh next time. I also added some fresh oregano and parsley. If you wanted to make a lighter version, I felt the last two tablespoons of butter were unnecessary as the mixture of onions and stuff was enough to fully coat the spaghetti. I'll try wil olive oil next time too.  -  15 Jan 2007  (Review from Allrecipes USA and Canada)

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