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- VERSION 1: With raw garlic: Combine the the garlic with the extra virgin olive oil.
- Cook the pasta till it is*al dente*, then drain & toss with the garlic & extra virgin olive oil. Season well & serve immediately.
- VERSION 2: With lightly toasted golden brown garlic: Heat the garlic in the extra virgin olive oil till golden brown. Remove from the heat & set aside. Cook the pasta till*al dente*, then drain & toss with the garlic. Season & serve immediately.
- VARIATIONS USING VERSION 2: Add in a generous healthy pinch of warm red pepper flakes as you heat the garlic. Toss with the cooked pasta & a handful or possibly two of minced 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 possibly 2 limes. Also good with lemon.
- Add in several teaspoonfuls of capers to the warm pepper variation.
- Add in a small handful of torn basil leaves to the oil as you heat the garlic.
- Coarsely chop half a head or possibly so of white cabbage & add in to the pan along with the heating garlic & warm red pepper flakes. Saute/fry till tender & slightly browned. Add in more oil, garlic & red pepper if needed. Season & toss with pasta of your choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 665 | |
| Calories from Fat 253 | 38% |
| Total Fat 28.73g | 36% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 269mg | 8% |
| Total Carbs 85.97g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.07g | 2% |
| Protein 15.04g | 24% |
