Garlic Penne Pasta Recipe

Penne pasta: A type of pasta shaped like short tubes, perfect for holding the sauce.

Garlic: Adds a robust and aromatic flavor to the dish.

Olive oil: Used to sauté the garlic and coat the pasta, adding a rich, fruity flavor.

Salt: Enhances the overall flavor of the dish.

Freshly ground black pepper: Adds a touch of heat and complexity.

Parmesan cheese: Provides a creamy, savory element to the pasta.

Parsley: Adds a fresh, herbaceous note and a pop of color.

When sautéing the garlic, make sure to keep a close eye on it. Garlic can burn quickly, turning bitter and overpowering the dish. Aim for a light golden color to achieve the perfect balance of flavor. Additionally, when adding the parmesan cheese, do so off the heat to prevent it from clumping and to ensure it melts evenly, creating a creamy texture that coats the penne pasta beautifully.

• penne pasta - Substitute with fusilli: Fusilli has a similar texture and holds the sauce well.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, use sparingly.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor.

• chopped fresh parsley - Substitute with dried parsley: Use 1 teaspoon of dried parsley for every tablespoon of fresh parsley.

• Allow the penne pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the cooled pasta into an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.
• Store the container in the refrigerator. The garlic penne pasta will stay fresh for up to 3-4 days.
• For freezing, place the cooled pasta in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the pasta has been stored.
• When ready to eat, thaw the pasta in the refrigerator overnight. This ensures even thawing and prevents the pasta from becoming mushy.
• Reheat the garlic penne pasta in a skillet over medium heat. Add a splash of olive oil or a bit of water to help rehydrate the pasta and prevent it from drying out.
• Stir occasionally until the pasta is heated through. You can also add a bit more parmesan cheese and fresh parsley to refresh the flavors.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a splash of olive oil or a small amount of butter to the skillet.
  • Add the leftover garlic penne pasta to the skillet.
  • Stir occasionally until the pasta is heated through, about 5-7 minutes.
  • If the pasta seems dry, add a tablespoon of water or chicken broth to help rehydrate it.

• Microwave Method:

  • Place the garlic penne pasta in a microwave-safe dish.
  • Add a splash of water or olive oil to keep the pasta moist.
  • Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Microwave on medium power for 1-2 minutes, then stir.
  • Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the garlic penne pasta in an oven-safe dish.
  • Add a splash of chicken broth or water to keep the pasta from drying out.
  • Cover the dish with aluminum foil.
  • Bake for about 15-20 minutes, or until the pasta is heated through.
  • Stir halfway through the reheating process to ensure even heating.

• Double Boiler Method:

  • Fill a pot with water and bring it to a simmer.
  • Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  • Add the garlic penne pasta to the bowl.
  • Stir occasionally until the pasta is heated through, about 10-15 minutes.
  • This method helps to gently reheat the pasta without drying it out.

• Large pot: Used to cook the penne pasta according to the package instructions.

• Colander: Essential for draining the cooked pasta.

• Large skillet: Needed to heat the olive oil and sauté the minced garlic.

• Wooden spoon: Useful for stirring the garlic and tossing the pasta in the skillet.

• Measuring spoons: Required to measure out the olive oil, salt, and pepper accurately.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Cheese grater: Used to grate the parmesan cheese.

• Chopping board: Necessary for chopping the fresh parsley.

• Chef's knife: Essential for mincing the garlic and chopping the parsley.

• Serving bowl: Ideal for serving the finished garlic penne pasta.

• Tongs: Useful for tossing the pasta in the skillet to ensure even coating with garlic and oil.

Pre-mince the garlic: Mince the garlic in advance and store it in an airtight container in the fridge.

Use pre-grated cheese: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Cook pasta ahead: Cook the penne pasta a day before and store it in the fridge. Reheat it in the skillet with olive oil and garlic.

Chop parsley in bulk: Chop a large batch of fresh parsley and freeze it in small portions for future use.

One-pot method: Cook the pasta in the same skillet after sautéing the garlic to save on cleanup time.