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Pasta and Garlic

Pasta and Garlic

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Josie Strazzulla

Josie Strazzulla

A simple and delectable dish! Choose your own pasta and top with garlic, almost as simple as that! Use any sort of cheese you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot of salted water boil pasta until al dente. Drain well.
  2. In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
  3. Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ANDRES ESTEBAN
71

ANDRES ESTEBAN

4/24/2003

I make this dish often and like any recipe there are always variations depending who is making it. Its probably the easiest meal that you could prepare but it relies on the cooks judgement to get it right. When cooking Italian i have never measured anything because I know when its just right or if it needs more, firstly I only use spaghetti or linguine, I would add more garlic at least two or three cloves and I would add extra virgin olive oil straight to the pasta after its been drained. I would of course add a touch of oil to cook the garlic then add to the pasta. This is a matter of personal preference but I add a liberal amount of shredded parmasan cheese not just a sprinkle. Do not use romano cheese as it flavour is milder and is more suited to soups and stews. This dish is one of my personal favourites as its easy and healthy comfort food.

Ron Shepherd
48

Ron Shepherd

12/10/2006

This is one wonderful dish. You can embellish it all you want just like you can put all kinds of stuff on vanilla ice cream. But you don't really improve it. You just make it different. The only thing I would add is just to remind you that garlic loses its strength (I did use more) when it is cooked and so does olive oil. So, I used a minimal amount of olive oil for very lightly browning the garlic so I could add more straight from the bottle in the finished dish. To me, this is a treasure of a dish. Thank you, thank you.

NADUAH1
29

NADUAH1

1/21/2011

Delicious! The aroma is fantastic, the taste, yummy! To the person who did not know how to measure out 1 1/2 lb spaghetti, just buy 2 16 oz boxes, use one whole box and 1/2 of the other.

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