Garlic Sauteed in Olive Oil with Parsley and Lemon

When I originally picked up the Pasta E Verdura cookbook to make something, I was looking for a tortellini recipe. But I came across this recipe and it sounded so....simple. And garlicky... and I suddenly NEEDED to eat something with garlic.

Supper easy to make, there is a big punch of garlic with this so if you don't like garlic, don't cook this. My mom thought the dish was a bit "hot" in flavor. I used red pepper flakes instead of the black pepper which was a noted substitution. I only put a few shakes of pepper in though.

The photo doesn't show the garlic that was sticking to the strands. I was in such a hurry to take a photo that I didn't realize I hadn't stirred the dish enough. I put the spaghetti back in the pan and smothered it with the oil and garlic bits before serving.

 

GARLIC SAUTEED IN OLIVE OIL WITH PARSLEY AND LEMON

6 tablespoons extra-virgin olive oil
10 medium cloves garlic, minced
3 tablespoons minced fresh parsley leaves
1 tablespoon lemon juice
1 teaspoon salt
Freshly ground black pepper to taste
1 pound pasta

Bring 4-quarts of salted water to a boil in a large pot for cooking the pasta.

Heat the oil in a skillet large enough to hold the cooked pasta. Add the garlic and saute over medium-low heat until richly colored but not burned, about 5 minutes. The garlic must be golden (or it will be raw-tasting) but should not be brown.

Stir the parley, lemon juice, salt, and pepper into the oil. Cook for another 30 seconds or so. Remove the pan from the heat to prevent the garlic from overcooking.

While preparing the sauce, cook and drain the pasta, making sure that some liquid still clings to the noodles. Toss the hot pasta into the skillet with the sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately. Serves 4

Note: Recipe says best pasta choices are spaghetti or other long, very thin shape pasta

Note: Recipe says though parsley is the first choice, any fresh herb can be used to give the sauce some color.

Note: I used Trader Joe's prepackaged peeled garlic (it comes in a bag filled with cloves that are individually wrapped in threes). I used Dreamfields pasta. I used fresh lemon juice.

Note: I omitted the ground black pepper and used a couple of shakes of the red pepper shaker.

Comments

[Jeanette]

This looks so delish. Gonna copy this recipe. BTW, we tried the deviled egg recipes...it was delectable!

[Mom]

This was good. I think you used more than a little red pepper flakes. I just was not expecting it soooo hot.

[peabody]

Fresh and simple is always the wa to go. I love those TJ's garlic...I use it all the time.

[Lara]

Yum...this looks good!

[barbie2be]

this looks yummy delish!