Garlic Spaghetti

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this is GREAT, tasty, simple and not expensive...all loved it and want it more often

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This Garlic Spaghetti was fabulous!! It went beyond my expectations. I did use a second can of tomatoes tho.
I have become a great fan of Melissa's!! :

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I'm sorry, maybe it's just my taste buds, but I found this to be a greasy, overpowering sauce that left a bitter garlic aftertaste in my mouth. I couldn't even stand the smell of it and I LOVE garlic and butter... I mean, what is not to celebrate there? Well, no celebration here, just basically TOO much of a good thing. Sorry, Melissa

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Easy and delicious. Will make again.

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This is the easiest and best tasting sauce! A little sauce goes a LONG way. We love you here Melissa! You are doing great and we adore your show!

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Easy, simple, tasty! I used an extra can of tomatoes, and added sugar to take away some of the acidity. Otherwise, I followed the recipe exactly and it turned out beautifully. A very rich and satisfying dinner without meat. (Not to be confused with low fat, though! I will make again.

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OMG! Very good and easy to make, so tasty. My husband is not a pasta lover like me and he ate twice...Excelente!

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Very good! simmer the garlic in a small sauce pan, so it stays submerged in the Olive Oil on lowest of heat. The garlic kinda melts into the pasta, no clumps of garlic. I had a house full of teens and they didn't leave 1 noodle!

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This is now my go to sauce! I LOVE garlic & this recipe makes me so happy. Of course I added more cloces (12 or so. Cut butter back. But it came out fab! On top of Garlic wheat pasta.. Divine!!! Next time I'm going to make it a 1 pot & just add the crushed tomato & butter to the garlic & olive oil. A sprinkling of oregano & parsely kicks it up too...but those are just my go to when making pasta. ENJOY!

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I pride myself on knowing a good recipe when I see one--and this one cannot miss--however I will take up the suggestion of using spaghetti squash--just have to watch those calories..well, maybe a ittle bit of pasta too...what a find and how perceptive of that chef long ago who recognized a kindred cooking spirit and shared this gem with her.!