Garlic Noodle Recipe?

Question

everytime i make it, it just tastes like buttered noodles. and I add a lot of garlic& garlic salt, yet it still doesn't taste right.

Answer 1

I have found like alot of other "fresh" ingredients that they some times don't have the "punch" you expected, like oranges or peaches they just don't have the flavor, garlic can be that way too. What I do is I have to garlic enhancers, one is in a spray bottle and the other is garlic extract. I use them both on a needed bases. You can get both at the market in the spice Isle. They really give the flavor control back to you.

Answer 2

this is supposed to be good for colds

Garlic and Herb Pasta

(This serves 2 really hungry people but can be spread out to 4 people if you serve it with a salad or something.)

24 cloves of garlic, peeled (This is a really boring job but it's so very worth it.)
2 TBSP olive oil
1 1/2 cup veggie broth or water
A couple of Roma tomatoes and a little onion, maybe some red pepper
~2 T dried basil
Tarragon, oregano, pepper to taste (the more the better, usually 2 tsp tarragon is perfect)
Whatever pasta floats your boat (I like penne or mostaciolli)

Sautee the garlic cloves (still whole) in the olive oil for 3 minutes, stirring frequently and being VERY careful not to burn them. If you do, throw em out and start over b/c burned garlic in this is REALLY gross. Add 1/2 c of the broth and turn the heat to low and let simmer for awhile, about 15 minutes or until the broth has evaporated mostly. [You should start the water for the pasta now.]
By this point, the garlic should be soft enough to crush with the back of a wooden spoon. Crush about 3/4 of them like this. Add the rest of the broth, the sliced up tomatoes, the chopped up onion, and the herbs.
I've actually never measured out the herbs I put in, so you should taste the broth and see how you like it. Wait a couple minutes for the tomatoes to shrivel up, add more pepper, and turn the heat off. Try not to drool into the broth. :)
http://www.johnrussell.name/recipes/garlic_p.htm

Answer 3

INGREDIENTS
1 1/2 pounds pasta
1/4 cup olive oil
1 clove crushed garlic
salt and pepper to taste
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large pot of salted water boil pasta until al dente. Drain well.
In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

Answer 4

If you want something w/ an Italian flair, I suggest this:

1. Saute some pancetta (Italian bacon) w/ some chives or shallots.

2. Add 3-5 cloves of crushed garlic.

3. Toss in your cooked noodles.

4. Add some chopped parsley or basil, grated parmesean or romano cheese and a little salt and pepper to taste.

Other additions:
red pepper/chili flakes
a bit of ricotta cheese for added creaminess
peas
sliced red bell pepper

Answer 5

Ingredients •2 tbl butter •2 tbl flour •1/2 cp Parmesan cheese •1 tbl garlic powder •1 cp chicken broth •1/2 cp milk •Salt and pepper to taste Directions 1.Melt butter and garlic powder in pan over med heat. 2.Add flour and cook for one minute. 3.Add broth and milk, whisking constantly. 4.Cook until thickened. 5.Add cheese and salt and pepper to taste. ------------------- 3 sticks butter 6 cloves garlic, finely minced 1 1/2 qt. whipping cream Kosher salt 1 1/2 lbs. fresh pasta (cooked al dente) 8 oz. Parmesan cheese Black pepper In heavy bottom pot, melt butter over medium-low heat. Add garlic and saute lightly to release flavor. Do not brown garlic! Stir in whipping cream. Bring to a simmer, then reduce heat and let sauce barely simmer until the volume has been reduced by 10% (this is an important step!). Season to taste with salt and pepper. FRESH FETTUCINI: Cook pasta in boiling water for 2-3 minutes until al dente. Drain. Heat cream sauce in pan until edges bubble. Add 1/3 cheese and stir until sauce thickens. Add pasta, stir until noodles are coated. Serve immediately with remaining Parmesan cheese.

Answer 6

Are you using FRESH garlic, peeled from a clove and pressed in a garlic press? Or are you using powdered? That makes a big difference.

Here's a wonderful chef's recipe. Make sure you get the fresh stuff!
Pasta with Spring Garlic, Asparagus-Lemon Sauce
1 pound Asparagus tough ends trimmed

1 teaspoon Organic Lemon zest finely grated

1 Spring Garlic sliced thin

1/4 cup Extra Virgin Olive Oil

1 pound Penne Pasta or Pasta of choice

1/2 cup Parmigiano Reggiano Cheese grated

Preparation
Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.

Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.

Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, spring garlic, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).

Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.

Serve immediately.

Answer 7

I agree with you sweet...and that recipe looks yummy!!:)