Garlic and Herb Penne Pasta
A simple yet satisfying pasta dish where penne is tossed in a fragrant garlic-infused olive oil and finished with a generous handful of fresh herbs. It comes together in under 30 minutes, making it a perfect weeknight dinner that feels special without much effort.
For 4 servings
- prep
Prep the garlic and herbs.
1.Peel and thinly slice 6 garlic cloves.2.Finely chop the parsley and thinly slice the basil.3.Grate the parmesan cheese and set everything aside. - boil · ~10 min
Boil the pasta.
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon of salt, then add the penne. Cook until al dente according to package directions. Before draining, reserve 1 cup of the starchy pasta water.
TIPReserve the pasta water just before draining — it's liquid gold for the sauce. - saute · ~2 min
Sauté the garlic.
1.Warm the olive oil in a large skillet over medium-low heat.2.Add the sliced garlic and a pinch of red pepper flakes.3.Cook gently, stirring often, until the garlic is fragrant and just turning pale gold at the edges — about 2 minutes.TIPKeep the heat gentle. Garlic burns fast and turns bitter; you want it golden, not brown. - mix · ~1 min
Toss the pasta with the garlic oil.
1.Add the drained penne directly into the skillet with the garlic oil.2.Pour in about half a cup of the reserved pasta water.3.Toss everything together vigorously for 1 minute until the pasta is coated and glossy.TIPTossing with pasta water creates a light emulsion that clings to the penne. - mix
Finish with herbs, cheese, and lemon.
1.Remove the skillet from the heat.2.Add the parsley, basil, grated parmesan, and lemon juice.3.Toss well to combine. If it looks dry, add another splash of pasta water.4.Season with a pinch of salt and a generous crack of black pepper.TIPAdding herbs off the heat keeps their color bright and flavor fresh. - serve
Plate and serve immediately.
Divide the pasta among warm bowls. Top with extra grated parmesan and a final drizzle of olive oil if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve 1 cup of pasta water before draining — the starch helps emulsify the sauce.
- 2Cook garlic over medium-low heat to avoid bitterness; pale gold is the goal.
- 3Toss the drained pasta vigorously with the reserved water to create a silky coating.
- 4Add fresh herbs off the heat to preserve their color and bright flavor.
- 5Use freshly grated parmesan — pre-shredded won't melt as smoothly into the sauce.
Adapt it for your goals.
Vegan
Omit the parmesan cheese and use a high-quality nutritional yeast or vegan parmesan alternative for a dairy-free version that still delivers umami depth.
High ProteinHigh-Protein
Add 200g of cooked chickpeas or grilled chicken strips when tossing the pasta for a more filling meal with extra protein.
Gluten FreeGluten-Free
Substitute the penne with a gluten-free pasta variety (like rice or chickpea penne) and cook according to package directions — the sauce works perfectly.
Why this is on our healthy list.
Rich in Antioxidants
Garlic and fresh herbs like parsley and basil provide antioxidants that help combat oxidative stress in the body.
Heart-Healthy Fats
Olive oil is a source of monounsaturated fats, which are associated with supporting cardiovascular health.
Source of Calcium
Parmesan cheese adds a modest amount of calcium, important for bone health, in a small serving.
Frequently asked questions
Fresh herbs are key for this dish's bright flavor, but in a pinch use 1 teaspoon dried parsley and 1 teaspoon dried basil, added to the oil with the garlic.
