Parmesan, Rosemary, and Garlic Vermicelli



  • 16 ounce vermicelli
  • 1/3 cup olive oil
  • 4 tablespoons butter
  • 1 tablespoon kosher salt (for pasta water)
  • 1-1/2 tablespoons fresh rosemary, minced
  • 4 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes


Boil water. Place vermicelli into boiling water and cook until done (make sure to save a cup of pasta water in case you want to add it to your sauce). Meanwhile, melt butter into olive oil in a sauté pan. Once the butter is melted, add the garlic, rosemary, and crushed red pepper flakes and cook together for just a minute or so. Add vermicelli directly into sauté pan and toss. Enjoy!

Until next time, Kris