Garlic Spaghetti

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The best basic pasta recipe I have tried in years, and I have tried A LOT. Easy, tons of flavor due to the garlic (not overpowering at all, not to worry and butter...in fact the butter may be the secret here. Love this! Make it soon!

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I made this two times. It was too buttery taste. So second time, I reduced butter to the half amount of the recipe says. Still I thought too much butter taste. Next time I do not put any butter. Also I will put more salt next time.

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I was skeptical with so much butter and oil, but this was actually quite tasty. I will make again, but will try it with half the butter. I also agree that the garlic should cook a bit longer, but overall, a very good dish.

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At first I thought this would be too greasy...but it wasn't. I served it as a side dish with some chicken and my daughter had four servings!! Now she is eating it for breakfast!

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WONDERFUL but I would add less butter. So easy to make as well.

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I'm disappointed--I expected a recipe for aglia e olio sauce. These ingredients just don't look like they'd go together very well. Butter and tomatoes? really?
I remember my grandmother would use a ton of garlic, extra virgin olive oil and pasta water. The garlic was simmered in the extra virgin olive oil for hours along with a good amount of ground pepper. The trick was not allowing the garlic to turn brown. At dinner time, she's cook the spaghetti, and dump it with a some pasta water into the oil sauce and somehow it made it almost creamy. You didn't eat the garlic and she served it with a combination of pecorina romano and parmesan cheese. I just wish I could find a recipe so I don't have to find the amounts by trial and error

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i thought it was ok, but you need to brown the garlic longer, we've been eating garlic spaghetti almost my who life, we eat it mostly with fish & some fried palenta.

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The flavor was good, but overall the dish was way too oily. I even added more tomato paste and some chicken broth. I thought the sauce would be a bit bland so I added some crushed red pepper, dried marjoram, dried basil(didn't have fresh and some dried parsley. I would make this dish again, but with way less oil and maybe only a tablespoon of butter.

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2 stars because I love garlic and thought it was so-so, nothing spectacular. The thought of the butter in the sauce is what hooked me in to try, though when making it, I cringed a bit at the amount along with the oil. I seasoned, added basil and parmesan and topped it on spinach. It wasn't bad but still lacked something, maybe pine nuts? Probably wouldn't make it again unless in a pinch and without further tweaking. Someone suggested shrimp in their review and that may be the ticket.

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Good, not great. Needs something. Next time I make it I'll use a few sun-dried tomatoes, maybe some herbs. Also, needed more salt.