5-Minute Garlic Butter Noodles

5-Minute Garlic Butter Noodles need only thin noodles, butter, and garlic. The sauce is made in the skillet while the noodles boil, so nothing needs blending or simmering.

The 5 minutes refers to the cooking time once your water is boiling, and it assumes quick-cooking noodles like angel hair. Waiting for the water adds time, so the total is closer to 15 minutes.

This easy noodle recipe makes two servings.

Recipe at a glance

• Prep time: 3 minutes (mince the garlic while the water heats)
• Cook time: 5 minutes after the water reaches a boil
• Total time: about 15 minutes, including time for the water to boil
• Servings: 2

The 5-minute cook time depends on two things: thin, quick-cooking noodles and water that is already at a rolling boil.

Ingredients

• 200 g (7 oz) thin, quick-cooking noodles, such as angel hair, capellini, or fresh thin egg noodles
• 3 tablespoons (45 g) unsalted butter
• 4 large garlic cloves, finely minced
• ½ cup (120 ml) noodle cooking water, reserved (you will use about ¼ cup to start)
• 1 tablespoon salt for the cooking water (for about 2 liters or 2 quarts)
• ½ teaspoon salt, to taste, for the finished noodles
• ¼ teaspoon freshly ground black pepper

Optional additions:

• ¼ cup (25 g) grated Parmesan
• 1 tablespoon chopped parsley or sliced scallion
• ¼ teaspoon red pepper flakes
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce, in place of some of the salt

Direction

Boil the water: Bring about 2 liters (2 quarts) of water to a boil in a large pot and add the tablespoon of salt. Mince the garlic while you wait.

Cook the noodles: Add the noodles and cook until just tender. Angel hair usually takes 3 to 5 minutes, but check the package and start tasting a minute early.

Start the garlic: When the noodles have about 2 minutes left, melt the butter in a large skillet over medium-low heat until it foams gently.

Put the garlic into the skillet and cook for 1 to 2 minutes, stirring as it cooks, until it becomes lightly golden and aromatic. Take the skillet off the heat when the garlic gets too brown.

Save some water: Before draining, set aside ½ cup of the water from the cooked noodles. Then drain the noodles well.

Combine: Add the drained noodles and ¼ cup of the reserved water to the skillet. Toss with tongs for about 1 minute, until the butter and water form a glossy coating on the noodles.

Adjust and serve: Add salt and pepper, plus any optional extras. If the noodles look dry, add more water a tablespoon at a time. Serve right away.

What makes this so quick

Using thin noodles helps keep the cooking time short, as they become tender within a few minutes. The only real time sink is the water. If your stove is slow to boil, pour hot water from a kettle into the pot to save several minutes.

Which noodles work best

For quick garlic butter noodles, use a thin, fast-cooking noodle. Angel hair, capellini, and fresh thin egg noodles are the best options.

Instant ramen noodles (skip the seasoning packet) also work. Cook them for the time on the package and use the same method.

Dried rice noodles and udon can work too, but follow their package directions. Their cooking times and starch levels differ, so you may need a little more or less reserved water.

How much garlic and butter to use

Four large cloves and three tablespoons of butter give a noticeable garlic flavor without overpowering two portions. For a milder taste, use two or three cloves. For a stronger one, go up to five or six. Garlic cloves vary a lot in size, so go by how much you like garlic rather than the exact count.

How to keep the garlic from burning

Burnt garlic turns bitter, and in a hot pan that can happen in seconds.

• Keep the heat at medium-low. The butter should melt gently, not sizzle hard.
• Mince the garlic first. Once it hits the pan, you won’t have time to chop.
• Watch the color, not just the clock. Pale gold is the target. Browning it too much can give it a bitter taste.
• Have the noodles ready. The noodles and water quickly lower the pan’s heat, slowing the garlic down.
• Optional: replace 1 tablespoon of the butter with olive oil. Oil handles heat a little better, so it gives you more room before the garlic browns.

If the garlic does darken too much, start over with fresh butter and garlic. A burnt batch can’t be rescued.

Why the noodle cooking water matters

The starchy water helps the butter and water come together into a smooth sauce instead of leaving the noodles greasy. Without it, the noodles can taste oily and dry at the same time.

If the sauce looks thin, toss for another 30 seconds so it reduces slightly. If it looks tight or sticky, add a tablespoon of water at a time.

Ways to add more flavor

These are all optional. Add one or two rather than everything.

• Parmesan adds a salty, nutty depth. Mix it in after taking the pan off the heat to keep it smooth.
• Lemon juice brightens the butter. Use just a teaspoon so it stays balanced.
• Red pepper flakes add a little heat. Put them in with the garlic and cook briefly in the butter.
• Soy sauce adds extra savory flavor and gives the noodles a slightly different taste. Adjust the salt accordingly.  
• Fresh parsley or scallions give the noodles a brighter look and taste. 

For a more filling meal, top the noodles with a fried egg, sautéed shrimp, or leftover chicken. Spinach or broccoli can go into the pan along with the noodles.

Can you use other pasta?

Yes. With spaghetti, linguine, or fettuccine, this becomes a more traditional garlic butter pasta. For other pasta shapes, follow the cooking time on the package.

They usually need a few extra minutes compared with angel hair. Shorter shapes like penne or rotini also work, though the sauce clings a little less evenly.

Storing and Reheating 

These noodles are best eaten right away, since the sauce tightens as it cools. If you have leftover garlic butter noodles, refrigerate them in an airtight container within two hours of cooking and eat them within three days.

To reheat, put the noodles in a skillet over low heat with a splash of water and toss until warmed through. The water loosens the sauce again. Microwaving also works, but stir halfway through and add a little water first.