This is one of many recipes I obtained while living in France. It makes an excellent side dish.—Sandra Pichon, Slidell, Louisiana
- 1 whole garlic bulb
- 1/2 cup olive oil
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano or 4 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound pasta, cooked and drained
- Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately. Yield: 4 servings.
Originally published as Garlic Pasta in Taste of Home August/September 1996, p41
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