This garlic butter fettuccine is a rich and flavorful dish that combines homemade pasta with a crispy pangrattato topping. The combination of tender fettuccine, fragrant garlic olive oil, and crunchy breadcrumbs creates a beautifully balanced texture. Sun-dried tomatoes and hot sliced peppers add bursts of tangy and spicy notes, making this a dish that is both satisfying and elegant. Whether served as a comforting weeknight meal or a sophisticated dinner, this pasta is simple to prepare and full of bold flavors.
Ingredient Breakdown
The foundation of this dish lies in a harmonious blend of high-quality ingredients, each serving a distinct purpose. Antimo Caputo Semolina Flour and Italian 00 Flour work together to create fettuccine with the perfect balance of tenderness and slight chew. Salt enhances the natural flavors, while water and extra virgin olive oil bind the dough, ensuring a supple and elastic texture. Breadcrumbs add a delightful crunch, offering contrast to the soft pasta. The combination of garlic olive oil and freshly chopped garlic brings deep aromatic richness, infusing the dish with an unmistakable garlicky essence. Dried thyme contributes an earthy, slightly floral undertone, enhancing the overall complexity of the flavors. To finish, hot sliced peppers introduce heat, sun-dried tomatoes provide a sweet and tangy dimension, and fresh basil adds a fragrant, herbaceous touch for a well-rounded and visually appealing dish.
Step-by-Step Preparation Guide
Making the Pasta Dough
In a large mixing bowl, combine the semolina flour, Italian 00 flour, and salt, forming a small well in the center. Slowly pour in the water and extra virgin olive oil, gradually incorporating the dry ingredients into the liquid. Use a fork or your fingertips to mix until the dough begins to come together. Knead the dough by hand for several minutes until it is soft, smooth, and elastic. If the dough is too dry, add a few drops of water; if too sticky, dust it with a little extra flour. Wrap the dough in cling film and allow it to rest in the refrigerator for an hour. This resting period allows the gluten to relax, resulting in a more pliable and easy-to-roll dough.
Rolling and Cutting the Fettuccine
Once the dough has rested, transfer it to a lightly floured surface. Roll it out evenly until it reaches a thinness of about 1 to 1.5 inches. Carefully roll the sheet into a loose cylinder and slice it into uniform fettuccine strips using a sharp knife. Gently separate the strands, tossing them lightly with flour to prevent sticking. At this stage, the fresh fettuccine is ready to be cooked or stored for later use.
Cooking the Pasta
Fill a large pot with water, season generously with salt, and bring it to a rolling boil. Drop in the fettuccine and cook for about four minutes, stirring occasionally to ensure even cooking. Fresh pasta cooks quickly, so be careful not to overcook it. Once al dente, drain the pasta, reserving a small amount of pasta water to help blend the flavors later.
Preparing the Garlic Butter Pangrattato
While the pasta cooks, heat 4 to 5 tablespoons of garlic-infused olive oil in a skillet over medium heat. Finely chop the garlic and add it to the oil, stirring until fragrant but not browned. Stir in the breadcrumbs and dried thyme, ensuring they are well coated in the garlicky oil. Season with salt and pepper to taste. Cook the mixture, stirring frequently, until the breadcrumbs turn a deep golden brown and become deliciously crisp. Remove from heat and set aside.
Bringing It All Together
Transfer the drained fettuccine to a large serving bowl. Roughly chop a handful of sun-dried tomatoes and hot sliced peppers, then toss them into the pasta, allowing their flavors to meld beautifully. Sprinkle the crispy pangrattato generously over the top, ensuring that every bite has a satisfying crunch. Finish with a handful of fresh basil for an aromatic and visually appealing garnish.
Recipe Tips & Frequently Asked Questions
Achieving the perfect pasta texture
Knead the dough thoroughly and allow it to rest for elasticity.
Avoiding sticky pasta
Dust the fettuccine with flour before cooking.
Enhancing the garlic flavor
Cook garlic gently in olive oil to avoid bitterness.
Making extra pangrattato
Store leftovers in an airtight container and use them as a topping for other dishes.
Can I use store-bought pasta instead of making fresh fettuccine?
Yes, though fresh pasta provides a superior texture.
How do I prevent my pasta from sticking together?
Toss freshly cut fettuccine with flour before cooking and stir occasionally in boiling water.
Can I make the pasta dough ahead of time?
Absolutely! Wrap it in cling film and refrigerate for up to 24 hours.
What can I use instead of breadcrumbs for the topping?
Panko, crushed croutons, or finely chopped nuts can provide a similar crispy texture.
How long does homemade pasta last?
Fresh pasta can be refrigerated for up to two days or frozen for up to a month.
What to Serve With This Recipe
This fettuccine dish pairs beautifully with a crisp green salad, adding a refreshing contrast to the rich garlic butter sauce. A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements the dish’s garlicky and herbaceous flavors. Roasted vegetables, such as zucchini, bell peppers, or asparagus, add depth and variety to the meal. For an extra indulgent touch, serve alongside warm garlic bread, perfect for soaking up any remaining sauce.
Customization Ideas
To make this dish even more versatile, consider adding proteins like grilled chicken, shrimp, or sautéed mushrooms for a heartier meal. Spice lovers can increase the heat with extra chili flakes or spicy Italian sausage. If you want to experiment with herbs, swap out the thyme for rosemary, oregano, or a mix of fresh basil and parsley. For an extra layer of richness, top the pasta with freshly grated Parmesan or Pecorino Romano, enhancing the depth of flavor.
This garlic butter fettuccine is an elegant yet easy-to-make pasta dish that showcases the beauty of fresh ingredients. With its rich flavors, crispy pangrattato topping, and customizable elements, it’s perfect for both quick weeknight meals and special occasions. Whether you enjoy it as is or modify it with your favorite additions, this recipe is a deliciously satisfying choice for pasta lovers.
Ingredients
175 grams Antimo Caputo Semolina flour
175 grams Antimo Caputo Italian 00 flour
½ teaspoon salt
175 ml water
3 teaspoons extra virgin olive oil
200 grams breadcrumbs (homemade or store-bought)
Garlic olive oil
1 large or 2 medium cloves of garlic
1 teaspoon dried thyme
Hot sliced peppers
Sun-dried tomatoes in oil
Fresh basil for garnish
Instructions
In a large mixing bowl, combine the semolina flour, Italian 00 flour, and salt. If possible, transfer the mixture onto a wooden surface to retain warmth, as pasta dough thrives in a slightly warm environment. Shape the flour into a mound and create a well in the center.
Gradually pour in the water and olive oil, then slowly incorporate the flour into the liquid using a fork or your fingertips. Continue mixing until a rough dough forms. Knead the dough by hand, adding small amounts of flour if it’s too sticky or a few drops of water if it’s too dry. Work the dough until it becomes soft and pliable with a smooth texture. Wrap it in cling film and refrigerate for about an hour to rest.
Once chilled, place the dough on a floured surface and roll it out evenly until it reaches a thinness of about 1 to 1.5 inches. Carefully roll up the flattened sheet and slice it into thin strips using a sharp knife. Unfurl the strips, dust them lightly with flour to prevent sticking, and set them aside—your fettuccine is now ready for cooking.
Bring a large pot of generously salted water to a rolling boil. Drop in the pasta and cook for about four minutes or until it reaches the perfect al dente texture.
While the pasta is cooking, prepare the pangrattato. Heat 4 to 5 tablespoons of garlic-infused olive oil in a skillet over medium heat. Finely chop the garlic and add it to the oil, allowing its aroma to bloom. Stir in the breadcrumbs and dried thyme, mixing thoroughly to coat them in the fragrant oil. Season with salt and pepper to taste, then sauté the mixture, stirring frequently, until the breadcrumbs develop a rich golden-brown hue and become irresistibly crisp.
Once the pasta is drained, roughly chop a handful of sun-dried tomatoes and hot sliced peppers. Toss them together with the fettuccine, ensuring the flavors meld beautifully. Serve with a generous sprinkling of the crispy pangrattato and a few fresh basil leaves for a fragrant finish.
Enjoy this quick and satisfying fettuccine dish, perfect for a flavorful midweek dinner!
Garlic Butter Fettuccine Recipe
Ingredients
- 175 grams Antimo Caputo Semolina flour
- 175 grams Antimo Caputo Italian 00 flour
- ½ teaspoon salt
- 175 ml water
- 3 teaspoons extra virgin olive oil
- 200 grams breadcrumbs homemade or store-bought
- Garlic olive oil
- 1 large or 2 medium cloves of garlic
- 1 teaspoon dried thyme
- Hot sliced peppers
- Sun-dried tomatoes in oil
- Fresh basil for garnish
Instructions
- In a large mixing bowl, combine the semolina flour, Italian 00 flour, and salt. If possible, transfer the mixture onto a wooden surface to retain warmth, as pasta dough thrives in a slightly warm environment. Shape the flour into a mound and create a well in the center.
- Gradually pour in the water and olive oil, then slowly incorporate the flour into the liquid using a fork or your fingertips. Continue mixing until a rough dough forms. Knead the dough by hand, adding small amounts of flour if it’s too sticky or a few drops of water if it’s too dry. Work the dough until it becomes soft and pliable with a smooth texture. Wrap it in cling film and refrigerate for about an hour to rest.
- Once chilled, place the dough on a floured surface and roll it out evenly until it reaches a thinness of about 1 to 1.5 inches. Carefully roll up the flattened sheet and slice it into thin strips using a sharp knife. Unfurl the strips, dust them lightly with flour to prevent sticking, and set them aside—your fettuccine is now ready for cooking.
- Bring a large pot of generously salted water to a rolling boil. Drop in the pasta and cook for about four minutes or until it reaches the perfect al dente texture.
- While the pasta is cooking, prepare the pangrattato. Heat 4 to 5 tablespoons of garlic-infused olive oil in a skillet over medium heat. Finely chop the garlic and add it to the oil, allowing its aroma to bloom. Stir in the breadcrumbs and dried thyme, mixing thoroughly to coat them in the fragrant oil. Season with salt and pepper to taste, then sauté the mixture, stirring frequently, until the breadcrumbs develop a rich golden-brown hue and become irresistibly crisp.
- Once the pasta is drained, roughly chop a handful of sun-dried tomatoes and hot sliced peppers. Toss them together with the fettuccine, ensuring the flavors meld beautifully. Serve with a generous sprinkling of the crispy pangrattato and a few fresh basil leaves for a fragrant finish.
- Enjoy this quick and satisfying fettuccine dish, perfect for a flavorful midweek dinner!
