Garlic Parmesan Pasta

    30 min

    This herbed pasta dish will delight every garlic lover. It's vegetarian-friendly and super-easy to make. Penne is tossed with sauteed garlic, basil, oregano, parsley, crushed chillies and Parmesan.

    157 people made this

    Serves: 8 

    • 450g penne pasta
    • 1 medium head garlic, peeled and chopped
    • 125ml olive oil
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh oregano
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon crushed chillies
    • 80g grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, in a frying pan, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley and crushed chillies; remove from heat.
    3. In a large bowl, toss cooked pasta with garlic and herb mixture and let sit for 3 to 5 minutes. Sprinkle with Parmesan and serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (105)


    My son loved it. It's easy and quick. Missed out on chilly as he does not like them. I think they are essential for adults. Top Marks  -  05 Oct 2017


    This is a classic Italian side dish with much room for improvisation and versatility. Add more or less garlic to suit your tastes, but I would strongly advise against sauteing it for 10-15 minutes as the recipe directs. Browning the garlic is a risk that should definitely be avoided as it turns unpleasantly bitter. Just saute it for about 30 seconds to a minute, depending on the heat you're using, until fragrant. I also reduced the crushed red pepper significantly--it's presence should be subtle. Use herbs alone or in combination--no need to measure, just add to suit your taste. As with any cooked pasta, reserve some of the cooking water to add to the pasta if necessary as it sits.  -  12 Mar 2009  (Review from Allrecipes US | Canada)


    I have read a few reviews, and have noticed that quite a few people have said that the amount of herbage was simply overwhelming. And I can't help but wonder if they used dried herbs, rather than fresh. I used fresh herbs in the amounts recomended, and found myself eating a very fresh, very beautiful bowl of pasta. I did serve mine with additional grated parmesan on the side, and found that everyone used more, so perhaps the cheese could have been doubled. Given that the cheese is the only source of salt in this recipe, that may be the reason why we used so much extra cheese. Perhaps a sprinkling of salt would have cured that... Having said all that, I find myself making this often when I have a need for a good flavour, but little time. Final note: one other adjustment I made was to add a bit of lemon juice. Again, I served wedges at the table, and left each to their own. Some used it, some did not. I have tried it both ways, and it really depends on my mood, and how rich the other dishes I served alongside it. With other rich dishes, the lemon is a must. With light dishes on the side, I found it excessive.  -  13 Oct 2008  (Review from Allrecipes US | Canada)