Prep 5 mins
Cook 10 mins
Yes....I know.....that sounds like a lot of garlic, but for us garlic lovers, it is a great dish. Give it a try. Please?!?!?!
- 24 garlic cloves (peeled and chopped fine)
- 2 teaspoons olive oil
- 1 1⁄2 cups vegetable broth
- 2 tomatoes (sliced)
- 1 small onion (diced)
- 1 small red pepper (diced fine)
- 2 teaspoons dried basil
- 2 teaspoons tarragon
- 2 cups cooked pasta
- Saute garlic in olive oil for 3 minutes (DON'T let it burn!).
- add 1/2 cup of the broth and turn the heat down to low and let simmer for awhile about 15-20 minutes or till broth has mostly evaporated.
- Add the rest of the broth, tomatoes and chopped onion and the herbs.
- this simmer for around 10 minutes, pour over the pasta and serve.
Think there's enough garlic in this dish? YES!! Deelish!!!
There's something missing in this recipe. With all the seasonings and all that garlic, you would think it would have quite a bit of flavor. However, both hubby and I thought it was extremely bland. He tossed most of his in the garbage and that's very uncharacteristic. Won't be making this one again.
A tasty quick and easy recipe, ideal for week nights when you arrive home tired, and when time is at a premium. I was aiming to increase the quantity to serve three or four as a single dish meal, so I increased the quantities of some ingredients and added a few additional ingredients. For once I was not tempted to increase the quantity of garlic (!), but I did add two leeks, thoroughly washed and chopped then sautéed with the garlic and the onion and the red pepper, which I cut in strips. I used two cans of tomatoes, thoroughly drained, (it was the quicker option), one packet of frozen spinach thawed and drained and I added one and a half cups of white wine instead of the broth in step two. I served this over angel hair pasta (3 cups), topped with parmesan. It served three (generous serves), and could easily have served four. Thank you, Jellyqueen, for a versatile and easy recipe!