Bow Tie Pasta with Garlic and Olive Oil

This week the theme for IHCC (I Heart Cooking Clubs) is garlic breath :o) 
While garlic breath may not be pleasant to be around, it sure is enjoyable to eat the food that causes it!
I decided to go with something simple – Linguini with Garlic and Oil.  Bittman says linguini is traditional but any type of pasta would work – which is what I used – any type of pasta.  I love bowtie pasta and thought it would not only be easier to eat but prettier.
Bow Tie Pasta with Garlic and Oil
How to Eat Everything by Mark Bittman
1/3 cup extra virgin olive oil
2 Tablespoons minced garlic
1 or 2 small dried red chiles or red hot pepper flakes to taste
1 pound long, thin pasta like linguine or spaghetti, or any other pasta
1/2 cup chopped fresh parsley leaves (optional)
Bring a large pot of water to a boil and salt it.  Put the oil, garlic, chilis and a pinch of salt in a small skillet or saucepan over medium-low heat.  Let the garlic sizzle a bit, shaking the pan occasionally, just until it turns golden, about 3 minutes.  Turn off the heat if pasta isn’t ready.
Coo pasta until it is tender but not mushy.  When it is done, drain it, reserving a bit of the cooking water.  Reheat the garlic and oil mixture briefly if necessary.  Dress the pasta with the sauce, adding a little more oil or some of the cooking water if it seems dry.  Taste and adjust the seasoning, then toss with parsley if your using it.
I went with Bittman’s suggestion of garlic, oil, and fresh herbs.  I have a nice pot of basil thanks to my son & DIL  – so I skipped the parsley and used fresh basil leaves.  I also added some grated fresh parmesean just before serving.  YUMMY.  Grumpy and I both enjoyed this dish and will definitely be a regular on our table!


  1. says

    The garlicky flavor sounds terrific! I've been making lots of dishes with garlic lately because my daughter finally admitted that garlic is not really spicy but flavorful and likes it :)

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