Prep 5 mins
Cook 10 mins
First EVERY ingredient in this recipe is done to taste. The ingredients are just an estimate. When it's done right it hits the spot. I would say the first 2 times you make it won't be the best of the recipe, third time is a charm. Do not cut back on the salt! I can not say this enough. If you do the dish will lack that certain something.
- 16 ounces bow tie pasta
- 8 garlic cloves, pressed
- 1⁄2 cup parmesan cheese
- 2 tablespoons olive oil
- salt and pepper
- Cook the pasta according to package directions. Once the pasta is cooked and drained add enough olive oil to just coat the pasta.
- Add 2/3 of the garlic and parmesan. Add a small amount of pepper and a healthy dose of salt.
- Begin adding the rest of the ingredients as your taste desires.
This was very good, but it was not substantial enough for a main dish. I will make this again, but I will add broccoli (as mentioned by another reviewer) to make it more filling. With that said, I have to add that the amount of parmesan and garlic, as written in the recipe, were just perfect for my family's tastebuds. I did not cut back on the salt, because I agree with the recipe introduction that it is the salt that keeps the entire taste experience on track.
This is a wonderful start for Garlic Pasta. You are right that one needs to adjust for their own preference in flavors. I add more Parmesan (I use about 3/4 cup) and 2 tablespoons butter. The second time I made this, I melted the butter with the olive oil in a small skillet and sauteed the garlic before tossing it with the pasta, cheese, salt and pepper. Man-o-man, the flavors really "popped" and every bit got gobbled up. Next time I make this, I will experiment by adding broccoli to the pasta about 1/2 way through cooking. It should be done at the same time as the pasta.