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I love this type of pasta dish, simple to make and lets the flavours of parsley and garlic really shine. I made this with some brown rice spaghetti, which worked well and made it a gluten free meal.
I definitely think fresh parsley is a must here! I added extra chili b/c DH likes spicy, I topped with fresh grated parm! yummy, quick, filling and EASY! Made for Veg*N Swap 37!
This is easy, quick, economical, and delicious. I halved the recipe for two of us. We loved the hint of chili pepper. This makes a nice lunch or light supper, and you can easily add many different ingredients to suit your taste. The possibilities are endless. Thanks for posting! Made for ZWT Witchin Kitchen.
I just had this for lunch and it was very tasty. I cut the recipe in half because there are only two of us and threw in some steamed broccoli and mushrooms. I also used a little bit less oil. I served it with a chunk of crusty bread to soak up the yummy garlic oil and a breath mint for afters..lol. Made for Went To The Market Tag.
Very quick and easy. Reheats well. I threw in a little broccoli that I needed to use up and topped with parmesan. I also served with "My Own Garlic Bread" # 87461. I look forward to experimenting with this one. A good base.
Just made this last night; excellent basic pasta dish. I embellished with yellow zucchini, broccoli, and crab. Thought I had dumped in the 1/2c oil, but it may have been less, or w/the extra ingredients it wasn't enough, b/c it was a bit dry. I should have added the full amount of spice, though; I used about 2T basil and 1T parsley--not quite enough parsley.
Very simple flavors and very easy prep. I made it twice in the last week but have to admit that the second time I cut back the oil a bit, it was just a smidgen too much for my taste. I topped it with grated romano cheese and called it dinner. This will be a part of my menu for many years to come.
Rita, I can't tell you how much we enjoyed this recipe for dinner tonight. I halved the amounts because we used this as a side dish with roast chicken and it made a wonderful accompaniment. I used a 9 oz package of fresh refrigerated linguini and only used about 3 tablespoons of oil which was plenty. The garlic and fresh parsley really adds to the flavor of this dish. Will certainly make this many more times. Thanks for sharing.
This is definitely our favorite way to eat pasta! Not only is it inexpensive, but it's a healthy meal as well. We used a good, imported pasta...DeCicco...which I think is crucial to the success of this classic recipe. We like red pepper flakes and added more than a pinch! Parsley was not in my refrigerator, but broccoli was and it was a perfect addition. Thank you so much, Rita, for this wonderful recipe that we will enjoy for years to come.