Capellini with Easiest Garlic-Basil Cream Sauce
- Prep Time 0:20
- Cook Time 0:15
- Estimated Cost $7.50
- 24 Comments
After a long week, I am two things: hungry and impatient. I want to eat and I don’t want to be fussy about it. This dish, made with quick-cooking capellini pasta and just a few other cheap ingredients is the answer to my cranky Friday night dinner woes. Plus, it’s nice enough to serve to guests.
- 1 lb dried capellini (angel hair) pasta $1
- 3 tbsp unsalted butter $1 for a stick
- 2 tbsp olive oil Pantry
- 4 cloves garlic, minced Pantry
- 1 large handful fresh basil leaves, chopped very finely, plus more for garnish $1 for a bunch
- 1 1/2 cups half-and-half $1.50 for a pint
- 1/4 cup shredded Parmesan cheese, plus more for garnish $3 for 12 oz.
- salt and pepper to taste Pantry
Recipe Serves 4
- Boil pasta in salted water according to package instructions. Drain, rinse and set aside.
- Melt butter over medium heat in a large frying pan. Add olive oil and stir gently to combine. Add garlic to pan and cook for 30-60 seconds--just until fragrant. Be careful not to burn the garlic.
- Reduce heat to low. Add pasta to the pan and toss using tongs, making sure the butter-olive oil mixture thoroughly coats all of the pasta. Pour the half-and-half over the pasta and toss using tongs to ensure that the liquid coats all of the capellini. Sprinkle the Parmesan and basil over the pasta and toss well. At this point a creamy sauce will have formed around the pasta. Season with salt and pepper.
- Serve immediately, garnished with more Parmesan and fresh basil.