Pasta and Garlic

"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 r..." See moreight. 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."

"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..." See more 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."

"This recipe was disapointing. First off, I have no idea how to measure 1 1/2 pounds of pasta. Was it dry or cooked, I don't know. So maybe that's why it turned out flavorless, I didn't do the meas..." See moreurments right. Who knows? But it wasn't very good. Shucks!"