Simple Pasta With Butter Sauce

"Never mind the butter sauce. Whatever is your preference. If you are preparing a butter sauce, I think this is an excellent way to prepare the pasta."
photo by mydesigirl photo by mydesigirl
photo by mydesigirl
Ready In:




  • First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies.
  • Bring to a full boil, then reduce heat to simmer for 15 minutes.
  • Then bring it back to a full boil, and add the pasta.
  • It works.
  • Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil.
  • Melt on simmer, and stir well.
  • Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss.
  • Serve.
  • Enjoy.

Questions & Replies

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  1. Samanthie
    I am still cooking this?? but this sounds so fancy and awesome.
  2. catholicpunk
    Simple and tasted pretty good. If you're looking for something really buttery, this recipe is it, but I find that I like it with a lot less. Just enough to coat the pasta.
  3. jaredoliveira
    Didn't quite understand the pasta cooking method. The directions made it sound like you simply drop it and it's done. I still had to cook my angel hair pasta on a rolling boil for about 8 minutes after doing thw boil --> 15 minutes simmer --> boil thing. Decent recipe though.
  4. mydesigirl
    This was excellent! The method for cooking the vegetables and then adding the pasta is one that I will use since it works out so well. I used lantern shaped pasta and chopped up broccoli and fresh mushrooms for the vegetables, which I doubled. I love meatless meals and this was a perfect choice! Thanks so much for posting!!
  5. Chef Rye
    Simple and wonderful!! I used linguine and added Chili's Spicy Garlic & Lime Shrimp (Recipe #76470) on top and me and my pregnant significant other couldn't stop eating it! For the vegetables, I used frozen mixed vegetables and the recipe come out perfect. Thank you John for a great recipe!!


I like all cuisines, but when at home, I tend to keep it simple, and Americano. In the future look for my lentil soup, from scratch, and my red wine, and olive oil, salad dressing, with dry parmesian cheese. I'm still working out the measurements. I'm a republican, ex-marine combat veteran. But don't hold it against me. I can't afford what I'd like to do, or eat.
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