Pasta With Garlic & Olive Oil Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 each: Garlic cloves,
1/2 cup: Olive oil,
1 lbs: Spaghetti,
Salt & pepper,
Directions:
VERSION 1: With raw garlic: Combine the the garlic with the olive
oil. Cook the pasta until it is *al dente*, then drain & toss with
the garlic & olive oil. Season well & serve immediately. VERSION 2:
With lightly toasted golden garlic: Heat the garlic in the olive oil
until golden. Remove from the heat & set aside. Cook the pasta until
*al dente*, then drain & toss with the garlic. Season & serve
immediately. VARIATIONS USING VERSION 2: Add a generous pinch of hot
red pepper flakes as you heat the garlic. Toss with the cooked pasta
& a handful or two of chopped fresh parsley. Prepare the basic
recipe, adding parsley as above. Season with lots of cayenne pepper &
toss with the finely grated rind of 1 lime & the juice of 1 or 2
limes. Also good with lemon. Add several teaspoonfuls of capers to
the hot pepper variation. Add a small handful of torn basil leaves to
the oil as you heat the garlic. Coarsely chop half a head or so of
white cabbage & add to the pan along with the heating garlic & hot
red pepper flakes. Saute until tender & slightly browned. Add more
oil, garlic & red pepper if needed. Season & toss with pasta of your
choice.
Source from luhu.jp
oil. Cook the pasta until it is *al dente*, then drain & toss with
the garlic & olive oil. Season well & serve immediately. VERSION 2:
With lightly toasted golden garlic: Heat the garlic in the olive oil
until golden. Remove from the heat & set aside. Cook the pasta until
*al dente*, then drain & toss with the garlic. Season & serve
immediately. VARIATIONS USING VERSION 2: Add a generous pinch of hot
red pepper flakes as you heat the garlic. Toss with the cooked pasta
& a handful or two of chopped fresh parsley. Prepare the basic
recipe, adding parsley as above. Season with lots of cayenne pepper &
toss with the finely grated rind of 1 lime & the juice of 1 or 2
limes. Also good with lemon. Add several teaspoonfuls of capers to
the hot pepper variation. Add a small handful of torn basil leaves to
the oil as you heat the garlic. Coarsely chop half a head or so of
white cabbage & add to the pan along with the heating garlic & hot
red pepper flakes. Saute until tender & slightly browned. Add more
oil, garlic & red pepper if needed. Season & toss with pasta of your
choice.
Source from luhu.jp