Simple ingredients make Pasta with Garlic and Parsley a quick Italian dish with silky strands, mellow garlic flavour and a fresh herbal finish.
Pasta con Aglietto e Prezzemolino, or pasta with garlic and parsley, is one of the easy, quick, and affordable pasta recipes my family has always loved. It’s part of my little series of simple pasta recipes, including Pasta with Peas, Pasta with Braised Onions, and Pasta with Fried Zucchini.
I strongly believe you don’t need to spend hours in the kitchen or spend hundreds of dollars on fancy ingredients to prepare a tasty meal for your family. That’s the secret behind authentic Italian home cooking!
I don’t often use bouillon, but I make an exception for this pasta dish because it adds the extra flavour needed for the final dish. Serve it with finely grated Parmigiano Reggiano, which makes it creamy and even more delicious. Buon appetito!
Why We Love Pasta con Aglietto e Prezzemolino
- Smaller servings work well as an Italian first course before fish, meat, or vegetables.
- Lunch leftovers fit easily into a busy schedule and give you something homemade for the following day.
- Affordable portions make it practical for feeding a family without relying on meat, cream or a long shopping list.
Key Ingredients for Pasta with Garlic and Parsley
Garlic
Garlic gives the sauce its main savoury flavour. Choose firm, plump cloves without soft spots or green shoots, then cook them over low heat so they soften and flavour the olive oil without turning bitter.
Parsley
Fresh parsley adds a herbaceous flavour and bright green colour. Flat-leaf parsley works especially well because it has a fuller taste and softer leaves than curly parsley. Adding it after switching off the heat helps retain its freshness and colour.
Extra Virgin Olive Oil
Extra virgin olive oil coats the pasta and helps the garlic and parsley cling to the strands. Choose a mild or medium-fruity oil with a smooth finish, as a strongly peppery oil may compete with the other flavours in this simple sauce.
Beef Bouillon
Adds concentrated savoury flavour and saltiness. Begin with the smaller quantity, especially if the bouillon is strongly seasoned, then taste the finished pasta before adding cheese.
Parmigiano Reggiano
Parmigiano Reggiano adds a nutty, salty flavour and a lightly creamy finish. Grate it finely to help it melt quickly over the warm pasta and spread evenly through the strands.
Find the complete list with measurements in the recipe card below.
How to Make Pasta with Garlic and Parsley
Step 1: Sauté the chopped garlic in the extra virgin olive oil for 1 minute over a low heat to prevent the garlic from burning.
Step 2: Add the water and beef bouillon, then stir until the bouillon has completely dissolved.
Step 3: Turn off the heat, then add the chopped parsley.
Step 4: Cook the pasta al dente. Drain well, then toss it with the garlic and parsley sauce until evenly coated.
Step 5: Serve immediately, topped with finely grated Parmigiano Reggiano, if desired.
Frequently Asked Questions
Yes. Curly parsley works, although flat-leaf parsley has a fuller herbal flavour and is easier to chop finely.
Bucatini, fettuccine or tagliolini can replace linguine or spaghetti. Check the cooking time on the packet and drain the pasta al dente.
Toss the drained pasta thoroughly with the sauce while both are warm. Add 1 tbsp pasta water if the strands seem dry.
Vegetable bouillon works well and gives the sauce a lighter savoury flavour. Use the same quantity, then check the seasoning before serving.
Extra Help from the Kitchen
Salt the Pasta Water Lightly – Season the water with less salt than usual because the beef bouillon and Parmigiano Reggiano already add saltiness.
Warm the Measured Water – Heat the 5 tbsp water slightly before adding it to the pan to help the bouillon dissolve faster.
Keep Tender Parsley Stems – Chop the thin upper stems with the leaves for extra parsley flavour and less waste.
Skip Rinsing the Pasta – Drain the linguine or spaghetti without rinsing to retain the surface starch, which helps the sauce cling to the strands.
Toss with Tongs – Use tongs to lift and turn the long pasta until the garlic, parsley and olive oil are evenly distributed.
Variations and Twists
Cook It with Broccoli – Place small broccoli florets in the pasta water during the final 3 to 4 minutes of cooking. Drain them with the pasta, then toss everything with the garlic and parsley sauce.
Swap in Green Garlic – Replace the garlic cloves with 2 to 3 slender green garlic stalks, using the white and pale green parts. Slice them thinly and cook over low heat in Step 1 until softened.
Pasta with Parsley, Garlic and Chilli – Stir ⅛ to ¼ tsp crushed chilli flakes or crushed red pepper flakes into the olive oil with the garlic. Either option adds mild heat to the parsley and garlic sauce.
Creamy Pasta with Garlic and Parsley – Stir 80 ml – ⅓ cup double cream into the sauce after the bouillon has dissolved. Warm it over low heat for 1 minute to thicken, then switch off the heat and mix in the parsley.
Storage and Shelf Life
Store leftover Pasta with Garlic and Parsley in a shallow airtight container in the fridge within 2 hours of cooking and use it within 3 to 4 days. If the room temperature is above 32°C – 90°F, refrigerate it within 1 hour.
Freezing is safe, although the pasta may soften and the parsley may lose some flavour. Place it in an airtight freezer-safe container, then thaw it overnight in the fridge or reheat it directly from frozen.
Reheat gently in a frying pan with 1 to 2 tbsp water until the centre reaches 74°C – 165°F.
Italian Pasta Recipes for Every Occasion
Pasta with Garlic and Parsley Recipe
Ingredients
- 3 garlic cloves – chopped
- 3 tbsp parsley – chopped
- ½ cup extra virgin olive oil
- 5 tbsp water
- ⅓ – ½ beef bouillon cube
- 350 g – ¾ lb linguine or spaghetti
- finely grated Parmigiano Reggiano – to serve, optional
Instructions
- Sauté the chopped garlic in the extra virgin olive oil for 1 minute over a low heat to prevent the garlic from burning.
- Add the water and beef bouillon, then stir until the bouillon has completely dissolved.
- Turn off the heat, then add the chopped parsley.
- Cook the pasta al dente. Drain well, then toss it with the garlic and parsley sauce until evenly coated.
- Serve immediately, topped with finely grated Parmigiano Reggiano, if desired.
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