Recipe by Josie Strazzulla
"A simple and delectable dish! Choose your own pasta and top with garlic, almost as simple as that! Use any sort of cheese you like."
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1 1/2 pounds
salt and pepper to taste
grated Parmesan cheese
I make this dish often and like any recipe there are always variations depending who is making it. Its probably the easiest meal that you could prepare but it relies on the cooks judgement to get it right. When cooking Italian i have never measured anything because I know when its just right or if it needs more, firstly I only use spaghetti or linguine, I would add more garlic at least two or three cloves and I would add extra virgin olive oil straight to the pasta after its been drained. I would of course add a touch of oil to cook the garlic then add to the pasta. This is a matter of personal preference but I add a liberal amount of shredded parmasan cheese not just a sprinkle. Do not use romano cheese as it flavour is milder and is more suited to soups and stews. This dish is one of my personal favourites as its easy and healthy comfort food.
This recipe was disapointing. First off, I have no idea how to measure 1 1/2 pounds of pasta. Was it dry or cooked, I don't know. So maybe that's why it turned out flavorless, I didn't do the measurments right. Who knows? But it wasn't very good. Shucks!
This is one wonderful dish. You can embellish it all you want just like you can put all kinds of stuff on vanilla ice cream. But you don't really improve it. You just make it different. The only thing I would add is just to remind you that garlic loses its strength (I did use more) when it is cooked and so does olive oil. So, I used a minimal amount of olive oil for very lightly browning the garlic so I could add more straight from the bottle in the finished dish. To me, this is a treasure of a dish. Thank you, thank you.
Delicious! The aroma is fantastic, the taste, yummy! To the person who did not know how to measure out 1 1/2 lb spaghetti, just buy 2 16 oz boxes, use one whole box and 1/2 of the other.
Great side. Thanks for the recipe. I'm sorry but, if you don't know how to measure 1 1/2 lbs. of pasta perhaps cooking is not your forte.
I tinkered a bit with this recipe and was pleasantly surprised. I've been looking for side dishes which are lighter in calories and fat. Here's what I did. I boiled a 1 lb. pkg of Angel Hair Pasta, drained and tossed with 1 tbsp extra Virgin Olive Oil - so it wouldn't stick, sauteed 1 diced cherry pepper, a heaping tbsp of minced garlic in 2 Tbsp. Olive Oil, then I drained and chopped a 6 oz. jar of marinated Artichoke Hearts, tossed it around in a bowl with the parmesan cheese. I served this along side some oven-roasted brocoli florets and grilled Lemon Pepper Chicken for a tasty, healthy meal - Do try it with the chopped Artichoke Hearts ...Yum!
I really like this recipe. However, I tinkered with it a bit to make it into a main dish. I used 1/4c Extra Virgin Olive Oil to sautee onion and garlic. Then, added 1/4c water and cut up some Asparagus and cooked till firm. Then added some Angel Hair Pasta and a little bit more Extra Virgin Olive Oil and salt and pepper to taste. And it turned out wonderful!!! I like to measure by my personal tastes tho. Thanks for the share.
I was pleasantly surprised by this receipe! I did add a little extra garlic ( I am a huge fan) but the taste was great. It was fast and simple to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta and Garlic
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 85
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