Pappardelle al Aglio
Enjoy this classic Tuscan pasta dish featuring wide pappardelle noodles tossed in a light and zesty garlic butter sauce, topped with toasted breadcrumbs and parmesan cheese.
Prep
10 min
Cook
10 min
Servings
4
Difficulty
easy
Ingredients
Step-by-Step
Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
Add the cooked pappardelle to the skillet with the garlic butter. Toss to coat the pasta evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the skillet from heat and stir in half of the grated parmesan cheese, mixing well.
In a small skillet, toast the panko breadcrumbs over medium heat, stirring frequently, until golden brown, about 2-3 minutes.
Serve the pappardelle immediately, topped with the remaining parmesan cheese and the toasted breadcrumbs.