You don’t need much to make a great pasta dish. Frankly, it’s amazing that with just 4 – 5 ingredients, you can create a flavorful, filling, interesting and easy dinner…that’s the magic of pasta. In this recipe video, I’m going to show you how to make one of those dishes, Fettucini with Basil and Garlic. It’s a take on another “platform“ recipe, Spaghetti with Olive Oil and Garlic, obviously with the addition of basil…and I through in a few sundried tomatoes, as tomatoes and basil just go so well together. It’s really nice to have a few of these types of dishes, right in your back pocket, and then it’s easy to look like an all-star in the kitchen, with about 20 minutes worth of work. Hope you enjoy it as much as I do.
Recipe Overview and Keys to Success
To make the best Fettucini with Basil and Garlic, just make sure you do the following:
- When comes to cooking the pasta, the only way to tell doneness is to taste, so start checking it a couple minutes before the package suggests. Then take it out of the water, a good minute before it’s ready, as we’re going to finish cooking in the pan with the basil/garlic
- Use good quality ingredients, in the right ratios. In simple dishes, quality of ingredients is critical as each plays a major role. They also need to be in balance. You may prefer different amounts than I use, but no one ingredient should over power the others…again the only way to tell is taste
- Add the basil and garlic as the last minute. Neither take much time to cook, and the garlic may burn…so just a minute at the end will be fine.
- Finally, don’t forget to season….taste…and re-season. Again, simple dishes need to be in balance and that includes salt and pepper…don’t forget it.
Ingredients for Fettucini with Basil & Garlic (for two)
- Third pound fettucini pasta
- 3 garlic cloves
- 1/2 cup of fresh basil leaves
- Good extra virgin olive oil
- 2 tablespoons of parmesan cheese
- 3 tablespoons of sundried tomatoes (optional)
- 1/2 teaspoon red pepper flakes
- Tablespoon of butter
Making the Fettucini
- Bring a pot of boiling water to the boil, and salt the water for the fettuccini
- Crush the garlic cloves with the side of your knife, add the basil leaves and a bit of salt, and chop them together until both are finely minced together
- Drop the pasta into the boiling water; and stir every few minutes until just al dente
- When the pasta has 3 – 4 minutes left, add about tablespoon of olive oil to a sauté pan over medium heat, along with the sundried tomatoes and the red pepper flakes
- One the pasta is just al dente, drain it thoroughly, and add it to the sauté pan with another glug of olive oil
- Turn the heat up to high
- Season with salt and pepper, and add the minced basil and garlic
- Toss everything together for a minute or two, turn the heat down & add a squeeze of lemon juice, butter, and the parmesan cheese
- Toss again, and taste the fettucini
- Adjust the seasoning if needed and serve it up
Serve this fettucini piled up high in a pasta bowl and enjoy!
Wine Recommendation: I like a full bodied white wine with this fettuccini with garlic and basic, and something a bit more on the oaky/spicy side that will help enhance the “herbiness” of the basil. Go for a new world Chardonnay, maybe from California and I don’t think you’ll be disappointed.