Reviewed: Dec. 6, 2004

This is one recipe I always use with spaghetti, fettuccini, and angel hair pasta. It tastes great with alfredo, meat or just about any sauce. If eating alone, I usually substitute the parmesan cheese for a tad bit of ranch or ceasar dressing. Yum!

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MINA881

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Reviewed: Jun. 23, 2004

This has quickly become a household favorite! We like to add chopped tomato into the oil right before serving, and we serve it with grilled chicken.

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RARARN

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Reviewed: Apr. 2, 2004

Wonderful side dish! I added more garlic and pepper flakes, and a touch of white wine. Will make often!

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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. 16, 2004

This is my all-time favorite recipe from this site! Simple to prepare and great flavor. Love the kick, just too good to put down! Have even added a little feta sometimes.

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myfriendfroggie

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Reviewed: Feb. 29, 2004

This is like the aglio e olio I get at my favorite italian restaurant (Cant remember how to spell that now, but thats close enough) I really like this a lot. After making this many many times I can say without a doubt that you need to watch the heat, nothing worse than burnt garlic and let it simmer awhile so the flavor of the garlic comes out. And fresh ground Parmesan is awesome!

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Dec. 7, 2003

This recipe was OK, but I usually prefer a pasta with more sauce. I had to use a LOT more cheese to make it tasty - and the fresh stuff, not the can version.

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RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: May 19, 2003

Very quick and delicious. I made it for a light lunch and was pleased with the results. I did add another small clove of garlic, was pretty generous with the red pepper, and used farfalle pasta instead of spaghetti...great for those don't want to cook days!

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: May 18, 2003

I love this recipe. I had it in Miami on vacation and couldn't get enough of it. I will eat it with some bread for a meal. My husband doesn't finding it filling enough, so I will make it when he is working late and not home for dinner.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 4, 2003

This is my boyfriend's favorite recipe. It's so easy, he even makes it himself! After making it, we put it in the oven for 15-20 minutes to make the cheese bubbly. Yum!

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Anne

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Reviewed: Nov. 3, 2002

Quick, easy, and delicious! Spicy hot too!

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DARTHLAURIE

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Reviewed: Jul. 6, 2002

this is a very good recipe - EASY

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JOVIANGEL

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Reviewed: Jan. 22, 2002

This dish is very good & easy to make. I used to make this dish with sauteed sliced banana peppers from my garden,instead of the red pepper flakes, but this is easier. We like spicy food so I only used 1/2 lb. pasta. This did need a very light sprinkle of salt. G.M.S. Amity, Pa.

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GINA MARIE

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Reviewed: Sep. 23, 2001

As I ate this dish the flavor changed from being subtle to being bolder and spicier with each bite. This dish is delicious. This recipe is very easy to make and quick, I had all of the ingredients in my house (I used rotini rather that spagetti and it was great) Not sure if kids would like it, it might be too spicy.

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