Reviewed: Oct. 8, 2009

I've made this a thousand times before I found there was an actual recipe. Its great plain but even better with extra veggies. I prefer to saute peppers and onions in the garlic and oil first before adding the pasta. However you cook it, it will be fantastic.

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CookieMonster

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Reviewed: Sep. 16, 2009

Yummy! This is a great side dish that I use with my chicken marsala or lemon caper chicken. To kick it up, I sprinkle in some crushed red pepper.

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LEGALLADY05

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Reviewed: Aug. 21, 2009

This was a tradition in our home. We call it Olio d'oliva e aglio. What my mom did was saute' bread crumbs in a pan and toss the pasta and garlic with this. We also do not separate the garlic from the oil we just toss it all together. Does make a good quick supper or snack.

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Mae

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Aug. 21, 2009

Nice and simple. Believe it or not, no leftovers. I did add a little fresh parsley and used a parmesan-reggiano blend. So comforting.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 15, 2009

Nice tasty dish. I used minced garlic from the jar. The garlic bits were sweet and a nice bite.

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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: Mar. 21, 2009

Loved this & so easy! I halved the reciped for just the two of us. Added a little crushed red pepper, basil and lemon juice right at the end. Love learning a new technique!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Mar. 14, 2009

I figured that I would try this recipe because my husband and I are big garlic lovers. However, if I make this again, I will only use one bulb of garlic because 2 bulbs just made it way to strong. My eyes are still watering and my nose is still running from eating this dish.

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Faith

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 27, 2008

Very good!! I used Rotelle instead and it works great :) :) Thank you!

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Novi

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Bullhead City, Arizona, USA

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Reviewed: Jul. 13, 2008

very good for a side dish. served with chicken and pasta complimented it perfectly.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Jul. 5, 2008

I love garlic and I loved this recipe. Fresh garlic buds are a must. I wanted to keep eating it.Excellent.

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Carolina

Cooking Level: Expert

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Reviewed: Jun. 19, 2008

MMMMM.. SUCH a good recipe! I've made it for all my close fam & friends. I always add a little extra cheese though on it! And yes, the garlic carmalizes into the PERFECT amount! I highly recommend this recipe!!

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shelby

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

The garlic did not turn crunchy for me at all. I followed the directions, and am not sure what happened. One thought I had was that I used pre-chopped garlic that comes in a jar and that that might have had something to do with it. So, if you're going to try this recipe, make sure to chop up fresh garlic.

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bloeming

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Reviewed: Feb. 14, 2008

Really good as is and even better, this is a perfect recipe to build on. I've used it and added all kinds of everything that I'm in the mood for then and there. Its really good for instance to add ham or bacon and/or peppers and so forth. Whatever you fancy. Thank you, its a great Chameleon of a recipe.

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Asterix

Cooking Level: Expert

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Reviewed: Oct. 16, 2007

This recipe was pretty good. I served it on the side of some very flavorful chicen breasts and the crunchy garlic added a nice subtle compliment to the meat.

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MeganRoseWilson

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Reviewed: Oct. 9, 2007

I tried this recipe and I will agree that it is a good recipe although it was missing something I will make it again but I think that I might add garlic salt to the noodles. The garlic does sweeten while frying.

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