Total TimePrep/Total Time: 30 min.
- 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.
Nutrition Facts1 cup: 680 calories, 29g fat (4g saturated fat), 0 cholesterol, 604mg sodium, 89g carbohydrate (4g sugars, 3g fiber), 15g protein.
Oct 11, 2015
this dish had good flavor but I did use dry oregano I think the dry was too much ad fresh will be better next time.
Mar 22, 2015
Easy to make but my family did not like it.
Apr 20, 2014
We used this recipe as a base for escargot. Instead of browning whole cloves of garlic, I chopped them. I also added a touch of pepperoncini for a little zip. Delicious! I also used multi-grain pasta.
May 12, 2011
This is one of my family's favorites. I double the garlic since we all love it.
Jan 30, 2011
I make this all the time. My family often request this..
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