Garlic Spaghetti

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Sauce was just ok. It was very garlicy, which is good for the garlic lover, however I felt it was missing something. this sauce is just ok and I probably will not make it again.

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Martha Stewart has a healthier version w/ FRESH plum tomatoes, so no high-sodium canned. Cook 12 oz spaghetti, al dente, and drain. Add 3 T olive oil to pan, add 6 slivered garlic cloves + 6 diced plum tomatoes + salt/pepper to taste -- cook 1-2 minutes. Add pasta back in and voila...tasty, healthy and delicious.

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Delicious! I drained the garlic from the oil when done cooking. Even on low, it looked burnt. The garlic flavor was just enough.

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I made this today after seeing it on the show. It was AWESOME!!! If you love garlic you will love this recipe.

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This was the best spaghetti I have ever eaten, and so easy! Thank you for your diligence. Next, I am making your easy apple tart. Love that the crust whips up so easily and no rolling. Mary H. Spirit Lake, ID

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This recipe can be fixed. It was way too greasy. Didn't need the butter at all. Roast whole garlic in the over on low for an hour and squeeze the garlic into a serving platter with 1/2 cup of olive oil and a tablespoon kosher salt until it is a paste. Add 1 can of chopped tomatoes, chopped fresh basil and a few red pepper flakes. Then add cooked spaghetti. Same ingredients minus the butter. You will like it better.

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Looks divine, but the fat??