Garlic Rosemary Pasta

    Garlic Rosemary Pasta

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    146 people made this

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

    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

    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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