Reviewed: Oct. 31, 2009

Very good and extremely easy. The recipe calls for way too much butter. It can probably be cut by half.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 19, 2009

Easy recipe, only concern was the amount of butter in the recipe. Next go round I am going to try chicken stock in the same measurement and see how it tastes. Served this along side Baked Chicken Parmesan which also called for half a stick of butter. A whole stick for two dishes in one meal is not too healthy. Wife had one comment: "Next time you make this, double it. I want left overs!" Thank you for the recipe.

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Tony Lamson

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Reviewed: Dec. 13, 2008

This recipe is a blast from my past. When my Calabrese grandmother used to fix spaghetti like this, I thought that she was too busy to walk down her basement and grab one of the jars of spaghetti sauce that she had canned. Thanks to you...I know differently...and...am able to duplicate the taste. It was as good as I remembered.

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SKERICHERI

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Reviewed: Dec. 13, 2008

This is a nice start to a good meal but needs a little work. I used 8 oz pasta. This was saturated in butter and oil to the point where it was dripping when I served it. Way way too much butter and cheese. I melted the butter first in a sautee pan and warmed the garlic for a couple of minutes before I added it to the pasta. I sprinkled a bit of parsley for garnish. I suppose this was on the bland side for us as we all added "hot" to our bowls. I added cayenne powder, hubby added crushed red pepper, and son added hot sauce. This was good, but this recipe needs a bit of adjustment. Thanks.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 18, 2008

My husband said that I had to review this recipe & let people know how delicious it is. I did change it a little. First thing was that I used 1lb. of pasta. I had 2 turkey/herb sausages in the fridge that I wanted to use. I took the meat out of the casings & sauted it with 4 cloves minced garlic in a little olive oil. A friend gifted us some grape red & yellow tomatoes. I cut those in half & added them to the meat mixture while the pasta cooked. This released the flavor of the tomatoes. I did have to add some of the pasta water to the meat/tomato mixture, to deglaze the pan. I used tongs to add the pasta to the meat mixture. Next, I added 1/2 c. butter (cut in cubes), 1/2 c. olive oil & 1 1/3c. Parmesan cheese. It didn't seem like there was enough sausage but it was just enough to add a little flavor. It's true that it comes out a little gooey but that is good. It's all that wonderful cheese. I would order this an any restaurant! Mmmmm, so good!

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nana2

Cooking Level: Expert

Home Town: Healdsburg, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Aug. 9, 2008

I added chicken to the recipe for more substance. I think next time I'm going to cut down the garlic and cheese AND butter, it was WAY to flavorful. My tastebuds like food lightly seasoned.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 16, 2008

Pretty good! It comes together easily, but instead of using Romano, I used Parmesan since I had that at home. I also added some minced garlic. Definitely will make it again.

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HKWEDDLE

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Reviewed: Nov. 11, 2007

Awesome!!! I added shrimp and sauteed it in the butter garlic combo for my own twist. Will definitely make again!

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Tiffany C.

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Reviewed: Aug. 10, 2007

I used half butter and half olive oil. 1 tbsp garlic, minced onion, 2 roma tomatoes and chopped black olives. I also added freshly ground pepper and salt. We served it with some baked wild salmon and it was delicious.

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EdieO

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Jul. 23, 2007

This was so good! I didn't have any Romano cheese, so I used Parmesan instead. Also, I added black olives, as well as oregano flakes. It's a perfect, quick, and easy meal.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 24, 2007

We just did'nt like this at all! Way too much garlic, and butter. Probably won't make again. Sorry!!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 9, 2007

Very tasty. Quick and easy too :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Sep. 5, 2006

Delicious! I used non-hydrogenated margarine rather than butter, and needed less than was called for. The only difference between this recipe and the way I usually prepare garlic-y pasta is that I typically use olive oil (rather than butter). This was a nice change. We had this with Oven-Fried Tilapia from this site. It was a great meal!

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kristen m

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2006

This was good, and easy too. I just think it calls for way too much butter, so I cut it in half. I accidently used more pasta than called for, so I added about a TBS. of extra virgin olive oil. I used 2/3 cup cheese, and it was plenty. I used Trader Joe's organic whole wheat spaghetti. I liked the fresh garlic flavor in this. Topped with fresh chopped basil. Served with Mediterranean Salmon, and it was like having a gourmet meal!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2006

This was wonderful!! I added italian seasoning and olive oil.

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yvette23

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Reviewed: May 9, 2006

My wife and I are garlic lovers and we can't get enough of this dish.

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Jeff and Karen H

Cooking Level: Expert

Home Town: Valley Park, Missouri, USA

Living In: Victoria, Minnesota, USA

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Reviewed: Feb. 26, 2006

This is very good. The only thing I did differently was use the butter to saute the garlic before tossing it with the pasta. I prefer a mellower flavor then you get with raw garlic. Adding a little bit of white onion to the saute adds a little sweetness, too. I found this recipe worked well with Parmesan cheese as well.

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Oct. 3, 2005

I added some grilled chicken on top of the pasta

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Shecki

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Reviewed: Sep. 30, 2005

This was simple and delicous. The only changes I made was that I used 1/4 cup of Olive oil and 2TB of butter and added basil and season salt to 1lb of pasta. Will be making this one again.

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geeksgirl

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Reviewed: Nov. 2, 2004

We really liked this dish, but it is a very good thing that we both ate it - crazy garlic breath! Coming from two garlic lovers, we found this dish to have way too much garlic in it, 1 tablespoon of minced garlic is plenty. As well, you could easily reduce the amount of cheese to say...2/3 cup. We will definitely make this again, but reduce the amount of cheese and garlic. I made this again, reduced the amount of cheese and garlic - and when I drained the pasta, I left a small amount of pasta water clinging to the noodles, made the sauce even creamier!

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