By Miss Annie on May 22, 2002
Photo by Chef #1802760971
Photo by Chef #1802760971
"A dish that can be served plain, or add sauted shrimp, or whatever else you can think of. The basic recipe is good. We enjoy it plain too."
Serving Size: 1 (97 g)
Servings Per Recipe: 6
"This is a great thing to make in a real hurry! I have it for lunch all the time. My favorite "add-in" is just before the pasta is done I add a can of diced tomatoes, really just to heat them up. Yum, think I will have some thisafternoon."
"Super easy and fast! Wonderful flavour! I served this under NurseDi's Eggplant Casserole #48732. Will definately make this again and might add some extras next time. Good "base" pasta to throw in some veggies or tomatoes. "
"VERY, VERY yummy! I made this as stated and would probably cut the oil down even further. Our whole family loved this! I added crushed red peppers and increased the garlic."
"I really enjoyed this pasta. I added red bell pepper, basil, fennel and paprika for some pizazz and MMMMM! My house gobbled it up. Many thanks!"
"Yum! Read the reviews and then decided to add a can of petite diced tomatoes. I doubled the parsley and the garlic. Also, I had just made bacon so rather than using the olive oil, I just threw everything in the bacon pan (poured off almost all the drippings). Gave it a really good smoky flavor - so much that I will do the same next time and maybe add a bit of crumbled bacon. So I made some significant changes, but this is a great basic recipe. Thanks!"
"This was great! The second time I made it, I doubled the sauce and added shrooms that needed to be used up and half a can of diced tomatoes. Can't wait to try with some shrimp and some fresh garden tomatoes. Thanks for posting Miss Annie."
"You can always count on Miss Annie's Recipes! This is a tasty dish for a work-free supper! I made as directed reducing the pasta to 8 oz for only the two of us. I added 2 cups of fresh baby spinach leaves and 2 cups of halved grape tomatoes to the garlic and parsley and sauteed until the spinach had wilted. The only other addition was sprinkling with salt to taste. We will definitely have this again! Thanks, Miss Annie, for yet another excellent meal!"
"The initial recipe didn't do much for me but I do agree that it's an excellent "base" to start with. I started with this and began adding things when I realized it was a little plain for my taste. I started with adding string beans in the saute mixture. Then I quadrupled the garlic, added an additional 1/2 C. of EVOO, salt, oregano, Accent salt, fresh ground pepper. I started to add Harvarti Dill cheese as suggested and then decided it was too good so I ate it while I added parmesan. I would highly recommend this as an excellent recipe for experimenting! What it created was delicious!"
"This was so easy and makes a beautiful side dish with lots of flavor. This is one recipe that you just can't go wrong with. Served alongside Recipe #17739 and Recipe #33776. DH topped the pasta with the chicken's shrimp/tomato sauce and declared it a winner. Next time, I am thinking I will try it like that, too. All in all, a wonderful dish...thanks so much for sharing."
"Easy and delicious! A great side dish I used to accompany my Italian eggplant chicken casserole. I followed the recipe exactly using 6 garlic cloves and a pinch of crushed red pepper flakes. I would not recommend doubling the sauce as some suggested, it was perfect! Anymore oil and it would have been too greasy in my opinion. This is a lovely pasta dish just the way it is written. Thanks! It was just what I was looking for :)!"
"Subbed fresh basil for fresh parsley, probably overcooked the garlic but it gave it a nice smoky flavor. Really good!"
"This is very good. We added shrimp, but should've doubled or tripled the oil and garlic. I only had 12 oz. pasta and didn't even have enough sauce for two servings, so a lot of my pasta will be wasted."
"This recipe is a keeper. It is so simpe to make and pretty good considering I am not a huge fan of pasta. I usually like a lot of sauce with a little bit of pasta and I did enjoy this quite a bit. I think I may try adding mushrooms and diced tomatoes next time to add a bit more flavor. This time I made it with the spicy shrimp (#107997) and it went perfectly together. Thank you for sharing, I will add this to my rotaion."
"Doubled the sauce and added red pepper flakes as suggested in some reviews. Very quick and easy recipe, it will be great to use as a last minute lunch or dinner."
"It amazes me that something so simple to whip together tastes so darn good! We love it with the parmesan cheese in the green can too!"
"I also added chicken diced up and mushrooms. Next time I will use 1/2 olive oil 1/2 butter and add just a little 1/2 & 1/2. It was wonderful!!!!! Served with French bread and Broccoli."
"Excellent and easy. I just made this, without the Parmesan Cheese, to go with 4 Minute Spicy Shrimp (#107997). This pasta contributed to an easy and outstanding dinner. Thanks!"
"We thoroughly enjoyed this simple, easy recipe! I used half butter half olive oil...used about 6 medium sized garlic ...and 1 lb raw large prawns. I cooked the prawns in the butter/olive oil until they were almost opaque before I added the garlic. I used Margaret3's recipe #30358 to cook the pasta which came out to perfection. Kudos on the posting!"
"This was soooo good. I roasted the garlic first and then mushed it and added it. I also added 2 tbsp butter in with the oil. I topped the pasta with cajun spiced grilled shrimp. It was better than eating out at any italian restaurant. Thank you!"
"LOVE THIS! I made a couple of changes to suit my personal preferences... Instead of oil, I use butter (not a low-fat version of the recipe by any means!!!) and I typically use spinach fettuccine noodles instead of angel hair. The FRESH parsley is key!!!"