Garlic Pasta

"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."
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
Ready In:
15mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • 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.
  • Taste.
  • Begin adding the rest of the ingredients as your taste desires.

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Reviews

  1. 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.
     
  2. 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.
     
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RECIPE SUBMITTED BY

I'm married to a man who is in the Air Force and I have a two year old daughter. My grandmothers were both excellent cooks.So I've been told, I never really knew either of them. My mother was never allowed in the kitchen so she never learned to cook and my father picked up a few recipes from who knows where. So when my parents married my father taught my mom how to cook. So growing up we ate a lot of standard meat and potatoes but nother really intresting except for a few anomilies my mom really cooked well. So well that they are the best I've ever tasted of those particulare dishes. But they were few and far between. We were more likely to have Hamburger Helper then a real meal. Until of course I became a teenager and my foray into cooking began. I remember a Lot of failed recipes from cookbooks my mom had. I think when I started to delve into nutrition my mom really earned her stars. At one point I told her and I quote, "if I wanted the nurtritional value I would receive from eating that hamburger helper I would simply chew on the handle of my plastic brush!" But she wasn't the only one who suffered. I read the "Sugar Blues" and that sent me to eating only brown rice for two weeks. Some advice, you will not die from only eating brown rice but at some point you would rather die then feel the way you feel. Just don't. I don't know why I'm facinated with cooking, maybe because I love to eat. While being single I dabbled into cooking, while holding the title of "Take Out Queen" but when I got married I decided that this whole cooking thing needed to be mastered so I could adiquetly feed my family. Three years into it, here I am. P.S. I Live and Die by my recipes. I do not have the taste or the inate ability to just wing it. Thought I married smartly and my husband does!!
 
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