Reviewer:

Reviewed: Jan. 24, 2011

This recipe is a version of the classic Italian dish called "Aglio e Olio". The authentic version does not call for parsley or butter, but just the one quarter cup of olive oil. Be VERY careful not to brown the garlic or it will turn the entire quarter cup of olive oil into a bitter unsavory oil and spoil the entire dish. This dish was meant to be a simple yet delicious first course, not a main course. As always, save some of the cooking liquid to moisten the dish if it is to dry. It's easy to add your own personal touch to it by adding anchovies, parsley butter or meat. Thanks for sharing such a great recipe!

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Reviewer:

Fancy Nancy

Reviewed: Jan. 23, 2011

Great & simple. The next time I make this, I'll remember my friend's advice, save some pasta water to pour over it if it gets a bit dry.

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3 users found this review helpful

Reviewer:

sarah

Reviewed: Jan. 16, 2011

Loved this! I used egg noodles in place of spaghetti and omitted the butter. Easy and tasty.

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Reviewer:

liv2salsa

Reviewed: Jan. 11, 2011

I am not giving this any stars because the recipe must be off. I made the recipe as it is and it seemed strange that it was a pound of pasta with such small measurements for the other ingredients but I did it anyway. Sure enough it came out like plain buttered noodles and dry at that. I had to add a cup of feta I had in the fridge and a cup of calamata olives with more olive oil to make it edible. The picture looks like it would take a 1/4 pound of pasta with the those other measurements. Oh well.

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5 users found this review helpful

Reviewer:

iammakingdinner

Reviewed: Jan. 8, 2011

We enjoyed this a lot. I used this as a side dish to some grilled Rosemary chicken--I had the low carb penne pasta on hand and it came out great. The next night I put it back in the skillet with some chopped up red and yellow bell peppers as a light main dish. Thank you.

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Reviewer:

Barbara

Reviewed: Jan. 6, 2011

Absolutely fantastic! I did make a few changes though. I didn't use any oil and did 1/4 c of butter plus an extra tablespoon. I also skipped the parsley, but added some dried chives after taking the noodles off the heat. A splash of lemon juice gave it a little extra zip, and everyone gobbled it up, especially me. Lol.

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Reviewer:

KBoo

Cooking Level: Beginning

Reviewed: Jan. 6, 2011

It was 4am and I had a hankering for something savory and substantial and since this was so easy and quick, I decided to try it. It's delicious! The red pepper flakes add the perfect kick to it- I think the recipe might have been a little boring without it. I sorta incorporated the Onion Pasta recipe from this site into this recipe by adding some sliced onions and dried basil in with the oil, garlic, and red pepper flakes. I didn't toss the parsley in until the end, just because I was afraid it would lose some of the vibrant brightness had I sauteed the heck out of it.

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Reviewer:

Quynh

Cooking Level: Beginning

Living In: West Hartford, Connecticut, USA

Reviewed: Jan. 3, 2011

I made this for my sister, and she can't take any hint of spice so i took out the red pepper flakes and she still loved it! I may have added a bit too much oil/butter, so maybe it would be healthier and tastier if the amount of oil and butter was slightly reduced.

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Reviewer:

Almog

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

This was really good. Tasty, light and quick. I tossed it with Whole Wheat Rotini and used it as a side dish for baked chicken. Unfortunately had to omit the red pepper flakes because of my little one, but still very good.

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5 users found this review helpful