Reviewed: Feb. 24, 2009

I make this with angel hair, and often remove the green herbs & replace with large amounts of spinach that I wilt with a tiny bit of the water I boiled the pasta in. I have found that using butter instead of oil imparts a rich flavor that we enjoy as well. You can modify this recipe any number of ways. It really needs little other than cheese, garlic, noodles, black pepper, & butter, but it's delicious to experiment :-) This is far tastier than any of the boxed side dishes that are similar, and just as easy to make!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 23, 2009

YUM! This had awesome flavor, it was the perfect side dish for our meal tonight. I did add a small pat of butter right before serving. I can see why some people complained of it being dry, as it was a bit gummy, but the flavor made up for it. Thank you, I will make this often.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 28, 2008

This was pretty good. My husband liked it which is saying something cause he is picky. I thought it needed something. I am going to use this again but add tomatoes and black olives to it. I did add more cheese then this called for which added a lot more flavor. Thanks for sharing

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Mared2chuck

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

A family owned Italian restarant in my town has this dish on the menu. I really like it. I am not big on Italian food, and I really like this.

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Angela B.

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

no thanks it was not that good, there are far better recipes on this site than this, sorry I do not loke giving bad reviews, but cook beware

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jan. 18, 2008

I don't know what the fuss is all about with this recipe. It is just tossed spaghetti noodles in an oily garlic sauce. Nothing special.

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C.Langham

Cooking Level: Intermediate

Home Town: Fulton, Kentucky, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 3, 2008

Wow! Excellent. Maybe I messed it up, but I "browned" the garlic to the point of crunchiness and the nutty flavor and zing of crunch really made this dish awesome.

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Robin

Cooking Level: Beginning

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Reviewed: Dec. 7, 2007

Excellent side dish to go with any type of fish or meat entree. It's excellent with grilled halibut or salmon. Another alternative is to sautee a 3-5 fillets of anchovies (good quality type that's in olive oil) along with the garlic. Add the anchovies to the oil first on medium heat until fillets have almost dissolved, then add the garlic and the rest of the ingredients. The anchovies will dissolve completely in the heat and the finished product will not taste fishy at all - trust me. It will add a wonderful salty flavor to the pasta. An Italian lady taught me this. Try it!

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 24, 2007

first of all this should be classified as a 15 minute meal, not 30. It's so quick and easy!! Wow...there is so much flavor. I would, however, have added a little more cheese, just my personal taste. Oh, and I used penne since I didn't have any spaghetti in the house.

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Jackie

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

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Reviewed: Nov. 9, 2007

Absolutely Wonderful! I did add lemon juice because my mom always does! Yummmm!

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Oct. 14, 2007

An Italian neighbor shared this recipe with my mom when I was a kid, and I've loved it ever since. I love garlic, so I'd add more than 10 cloves. Don't brown the garlic or it will get bitter. I've made this recipe several times without the benefit of parsley, and it is still wonderful.

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