Rigatoni with Olive Oil, Garlic and Parsley

We love a weeknight-friendly pasta that easily conforms to the ingredients we have on-hand to create a satisfying meal. Some nights, a bowl of pasta like this one — that is simple but packed with flavor — is just what we need. This pasta is similar to Pasta Aglio e Olio, another pantry-friendly pasta that comes together in just a few minutes. Feel free to add leftover roast chicken or meat to this pasta, or a handful of chopped kale or other greens to make it heartier. You can also sauté a handful of shrimp with the garlic and olive oil for something that resembles scampi. And other fresh herbs, like basil and oregano, work nicely in this utterly flexible recipe.

Frequently asked questions

Why do you sauté with both olive oil and butter?

Using both butter and olive oil means you get the creamy, rich flavor of butter, but with the higher smoke point that comes from the olive oil. This makes it easier to cook the garlic without risking that the milk solids in the butter will start to burn.

Notes from the Food & Wine Test Kitchen

Be sure to watch the garlic as you cook it; you can't save burnt garlic. If it starts to brown, pull the pan from the heat so it doesn't burn and turn bitter.

Make ahead

The garlic-olive oil sauce can stand, covered, at room temperature for up to one day or in an airtight container in the refrigerator for up to three days.