3 Reviews

Absolutely fantastic! I practically live on pasta, so I'm always looking for new, healthy recipes with lots of taste. This is definitely one of them. I doubled the garlic, used about half the amount of red pepper flakes, reduced the salt, and added dry white wine instead of vermouth. I didn't bother to heat a bowl in the oven, but added the pasta to the skillet and tossed it with the garlic mixture. I sprinkled the breadcrumbs on top of the pasta after plating it. Thanks a lot for a great recipe!

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Meryl January 23, 2007

Super yummy and very simple! Used fresh Parmesan and homemade dry breadcrumbs. This recipe is so simple that good ingredients matter. Am so sorry I had no vermouth, had to make do with white wine. Can't wait to try again as stated. Cook's Illustrated never disappoints! Thanks for sharing the recipe!

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LonghornMama April 03, 2008

Very easy to make and very different to how I'm used to pasta and garlic oil. I love the addition of the toasted breadcrumbs. Who would have thought. I also love the flavors of garlic, oil and pepper. I didn't have vermouth so I used dry chardonay that I had at home. I also used 100% whole wheat pasta. My 2 year old is eating it up as I type this. My husband is cracking up b/c she is SHOVELING it into her mouth. I'm on a juice fast, but just had to try this and couldn't stop eating it. My husband is on Atkins, but I made him take a bite and he said it was pretty good. Thanks, Mary!

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Trixyinaz July 09, 2006
Pasta With Garlic Oil and Toasted Bread Crumbs