This is a great Italian recipe of pasta served with garlic-infused oil. Don't be scared off by the amount of garlic used, it caramelizes and sweetens as it fries in olive oil.
This was a tradition in our home. We call it Olio d'oliva e aglio. What my mom did was saute' bread crumbs in a pan and toss the pasta and garlic with this. We also do not separate the garlic from the oil we just toss it all together. Does make a good quick supper or snack. - 21 Aug 2009 (Review from Allrecipes USA and Canada)
I definitely don't use two cups of olive oil, but I do use quite a bit, as well as a good chunk of butter. When I make it for myself, I just use half a bulb of garlic. I also add a medium tomato, and LOTS of pepper! Basically, this is a good recipe to build on. Don't be afraid of the garlic, it doesn't even taste garlicky. - 18 Apr 2010 (Review from Allrecipes USA and Canada)
Really good as is and even better, this is a perfect recipe to build on. I've used it and added all kinds of everything that I'm in the mood for then and there. Its really good for instance to add ham or bacon and/or peppers and so forth. Whatever you fancy. Thank you, its a great Chameleon of a recipe. - 14 Feb 2008 (Review from Allrecipes USA and Canada)