Garlic Pasta

    Garlic Pasta

    (107)
    1save
    15min


    87 people made this

    This is a simple and classic way to serve pasta, dressed only with garlic, olive oil and a little Parmesan cheese.

    Ingredients
    Serves: 12 

    • 750g pasta
    • 1/4 cup (65ml) olive oil
    • 1 clove crushed garlic
    • salt and pepper to taste
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    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.
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    Reviews and Ratings
    Global Ratings:
    (107)

    Reviews in English (107)

    by
    84

    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.  -  14 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    62

    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.  -  09 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    42

    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.  -  14 Jan 2011  (Review from Allrecipes USA and Canada)

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