Prep 10 mins
Cook 15 mins
I love garlic so when I wanted a change from tomato sauce on my pasta, I threw a few ingredients in my frying pan and came up with this. Cut down on the garlic if it's too much for you. Add hot pepper flakes if you like spice. Cook vegetable of your choice with pasta if you want. Every time I make this, it's different. Hope you enjoy it as much as we do.
- In small frying pan, saute all ingredients (on low) except pasta.
- Do not let the garlic brown.
- If it does, remove from heat immediately and let sit off of burner.
- The longer it sits, the stronger the flavour in the oil.
- Boil the pasta according to directions.
- For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
- Strain pasta and toss with oil mixture.
- Top with parmasan cheese and enjoy!
I used this recipe as a foundation and added a few ingredients to it and it was marvelous. I put red onion- 1 whole, 2 tablespoons capers, zest of 1 lemon, 1/4 cup chopped black olives and 1/4 cup chardonnay. I finished with parmigiano reggiano and wished I had reserved a little pasta water to thin it out a bit. Also, I used spaghetti but think it would have been better with penne or the recommended shells.
I have used this recipe several times and agree with another reviewer that it is a great base recipe. In our house, meat is expected at every meal. So, I have used either chicken, hot Italian sausage (minus the casing), hamburger, or shrimp. Our favorite is a combo of the chicken and sausage. I cook the meat in the oil with the onion and garlic, and then all other ingredients. I also have added black olives, kalamata olives, capers, mushrooms, dried Italian seasoning and/or fresh basil. The sun-dried tomatoes can be substituted with fresh or canned tomatoes. We teasingly say I add the "kitchen sink". You never know what will be in it. I am considering adding artichokes. Thanks for a recipe that is great as is or can be even better when tweaked!
I made this for myself and two other people yesterday using 500 grams of penne rigate pasta, extra cheese baby peas and everything else as listed. It was absolutely sensational and so easy to prepare. The sauce residual was eagerly mopped up with crusty bread. <br/><br/>Next time - and there will definitely be a next time - I will add some chilli flakes. Having said that, it was superb as written. Be sure to use high quality ingredients, as it makes a big difference with this simple sauce. <br/><br/>Thanks for a great recipe!