Pasta and Garlic Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Sep. 8, 2005
Hubby made this for dinner tonight with italian marinated chicken sauteed in olive oil. He used garlic powder and only one pound of pasta. This was a tad bland, but heck, based on the ingredients I really couldn't expect more. He also made garlic toast, pretty much not expecting visitors to stay long here with the garlic smell ;-)
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Reviewed: Jul. 5, 2005
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!
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Reviewed: Mar. 14, 2003
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.
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Reviewed: Jan. 3, 2002
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!
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