Whats your best garlic pasta recipe?

Answer 1

GARLIC PASTA

1 lb. dry pasta, cooked and well drained
2 eggs, beaten
1/2 c. olive oil
4 cloves garlic, crushed
2 tbsp. Parmesan cheese

Saute crushed garlic in olive oil until brown. Add cooked pasta. Mix Parmesan cheese into beaten eggs, then lightly stir into pasta and garlic mixture just until it holds together a little. Serve.
Can be eaten alone or with steak, but don't breathe on anyone that hasn't dined with you.

Answer 2

Garlic PastaItalian / First Course

Ingredients
8 cloves garlic (or more!)
3 tablespoons olive oil
1/2 cup whipping cream
Salt and pepper to taste
1/2 pound pasta, cooked (weight before cooking)
Fresh grated Parmesan or Romano cheese
Parsley for garnish

Directions
Cut the garlic into thin slices, and saute in the olive oil until not quite browned. Add the cream, a tiny bit of salt, and ample pepper. Simmer for a moment to reduce the cream, and then toss with the pasta, just removed from the water. Add lots of cheese and a parsely garnish.

Other Information
Servings: 4 Difficulty: 2
Prep Time: 10 Cook Time: 30
Recipe Source: The Frugal Gourmet by Jeff Smith, page 279

Answer 3

Linguine with Steamed Mussels in Garlic and Shallots


1 lb. cooked lingine
1-teaspoon olive oil
2/3 cup minced shallots
4 garlic cloves, minced
2 cups Riesling or other slightly sweet white wine
24 mussels (about 8 ounces), scrubbed and debearded
2 teaspoons chopped fresh thyme


1. Heat oil in a large nonstick skillet over medium heat. Add shallots and garlic; sauté 3 minutes, stirring occasionally. Add wine, and bring to a simmer. Add mussels; cover and cook 6 minutes or until shells open. Discard any unopened shells. Toss with cooked pasta. Divide and serve pasta onto 4 plates. Divide mussels and sauce evenly between the 4 dishes, and sprinkle with thyme. Yield: 4 servings (serving size: 6 mussels and 1/3 cup sauce). Simple but eloquent!

CALORIES 132 (30% from fat); FAT 4.4g (sat 0.7g, mono 2.2g, poly 0.8g); PROTEIN 12.5g; CARB 10.7g; FIBER 0.3g; CHOL 27mg; IRON 4.2mg; SODIUM 189mg; CALC 43mg

Answer 4

Sautee sliced garlic and shallots in a pan of melted butter for about 45 seconds, add a little cream until it boils, and then add some dry white wine like a chardonnay or sauvignon blanc. Throw in some mussels or clams, cover, and let steam for about 7 min or until the shells have opened. Throw in some pasta- I like long noodles, like linguine or pappardelle, then top with some chives. It's tasty!

Answer 5

Easiest:

Any pasta you have (cooked)

I stick of butter

5 cloves/ taespoons of garlic (fresh/ powdered respectivley)

pinch of salt



Melt the butter, salt and the garlic together until it is liquid...toss pasta in butter. Easiest. Best wishes

Answer 6

1 lb yur fav pasta cooked an drained
1 lb fresh mushrooms sliced
several cloves roasted garlic
salt an fresh ground pepper to taste
1 stick butter

melt butter add garlic heat to bout smoke point add mushrooms cook an stir 8-10 min til mushrooms absorb most of butter... add salt an pepper then pasta. stir well.. this is great with any kind of pork.....

Answer 7

Penne Pasta with Roasted Garlic Cream Sauce



10 medium cloves of garlic plus 4 tablespoons minced garlic (divided)
1 quart whipping cream
Salt and pepper to taste
Roasted Roma tomatoes (see below)
6 tablespoons pine nuts
4 tablespoons olive oil
1 pound penne pasta, cooked, drained,
6 to 8 tablespoons thinly sliced fresh basil
1 cup freshly grated Parmesan cheese
6 tablespoons shredded Parmesan cheese, or to taste

Preheat oven to 300 degrees F.

Roast garlic by peeling and separating the 10 cloves but leaving skins on. Place on baking sheet and roast at 300 degrees F for 20 to 25 minutes (less in a toaster oven), or until cloves are soft and tender and able to slip easily out of their skins.

Puree garlic in blender. Transfer to medium pot and add cream, salt and pepper. Cook over medium high heat until mixture reduces by about a fourth. Set aside but keep warm. Make roasted tomatoes; set aside.

Preheat oven to 350 degrees F.

At this point, dish will be made in two batches, unless you have an extra large sauté pan. Toast pine nuts in nonstick skillet over low heat until golden brown, stirring frequently.

In large sauté pan, heat 2 tablespoons olive oil. Add half the minced garlic and sauté until brown, about 2 minutes. Add half the toasted pine nuts, then half the reserved garlic cream sauce.

Prepare pasta and immediately add half the pasta to pan. Stir to combine. Add half the basil and half the grated Parmesan cheese and mix gently. Remove from pan and repeat process with remaining ingredients.

Top each serving with 1 tablespoon of shredded Parmesan cheese and decoratively surround each serving with the four quarters from 1 of the roasted tomatoes.
Makes 6 servings.

Roasted Roma Tomatoes
6 Roma tomatoes, quartered
Olive oil to taste
Salt and pepper to taste
3 to 4 sprigs fresh thyme
1 tablespoon minced garlic

Preheat oven to 350 degrees F. Put tomatoes in center of cookie sheet and drizzle with olive oil. Add salt and pepper. Lay thyme sprigs over tomatoes. Sprinkle with garlic and bake in preheated oven 20 minutes until tomatoes are soft but not mushy.

Answer 8

Here goes: 1 lb. whole wheat linguine, cooked. The cloves from 2 whole heads of garlic, roasted (use bottled, roasted, if necessary). Toss with toasted pine nuts, fresh parsley, salt, pepper, 1 small jar of drained capers and balsamic vinegar. Enjoy!

Answer 9

just boil your pasta and drain the water, leaving the pasta in the pot... put olive oil, butter, diced garlic, and Magi (only a couple dashes).... it's absolutely DELICIOUS!!

Answer 10

Mix some pasta and some garlic. You're welcome.