Our garlic butter pasta elevates the classic flavors of Aglio e Olio with the addition of sautéed onions, a splash of balsamic vinegar, and fresh parsley, making it one of our favorite weeknight pasta side dishes.
Bring a large pot of salted water to a boil for the pasta.
Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
Add the garlic and butter and continue cooking, stirring constantly until barely golden, 1 to 2 minutes longer.
Stir in the chicken broth and balsamic vinegar.
Continue cooking for 1 minute, then remove from the heat and set aside.
Cook and drain the pasta according to the package directions.
Combine with the garlic mixture, add the fresh parsley and toss to coat.
Season to taste with salt and pepper and serve immediately.
Notes
MAKE AHEAD TIPS: You can make this dish ahead of time, store it in a casserole dish, then reheat it in the oven. Here's how: Preheat the oven to 350°F. Drizzle the pasta with 3 tablespoons of chicken broth and cover the casserole tightly with foil. Heat for 15 to 20 minutes, or until hot enough for your liking.