And remember the rule -- Either you both have garlic, or neither of you do.
8 ounces fettuccine pasta
1/4 cup (1/2 stick) butter, softened
AP Photo - - Quick Triple Garlic Fettuccine.
1 tablespoon garlic powder
4 large cloves garlic, minced
1 teaspoon chili paste (hot sauce can be substituted)
1/2 cup grated Parmesan cheese
2 plum tomatoes, seeded and diced
Bring a large saucepan of well salted (about 1 tablespoon of kosher salt) water to a boil. Add the pasta and cook according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, return it to the saucepan and set aside.
While the pasta cooks, in a small bowl, mix together the butter and garlic powder.
In a large skillet over medium heat, melt half of the garlic butter. When the butter is just sizzling, add half of the minced fresh garlic. Saute for 30 seconds, or until it just barely begins to brown. Remove from the heat and set aside.
Add the remaining garlic powder-butter blend, the sauteed garlic and any butter in the skillet, and the chili paste to the pasta and toss until the butter is melted. Add all but 2 tablespoons of the Parmesan and toss until melted and smooth. While tossing, add about 2 tablespoons of the reserved pasta cooking water and toss until smooth. Divide the pasta between 2 serving plates, then top each with diced tomatoes and the reserved Parmesan.