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Reviews for: Photos of Pasta e Olio
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1 of 310
Seriously I didn't think this was that good. I have had this made by my Italian Uncle and it was outstanding. I won't be making again.
Helpful
(13)
The absolute perfect side for almost anything. I left out the red pepper (personal taste). So easy.
Helpful
(10)
Delicious! I sauteed garlic italian sausage.. then added the rest of the ingredients except for the butter (since the sausage created it's own fat). I used more garlic and added sea salt! After plated I drizzled a smidge extra virgin olive oil over the top and some fresh grated parmesan! YUMMY!!!!!
Helpful
(10)
kelcampbell
Allstar
I have seen many Italian cooks on tv make this dish and have always wanted to try it. I modified the dish only slightly by adding some fresh basil in with the flat leaf parsley and it was delicious....even though DH overcooked the garlic! It wasn't burned but it was defintely overcooked. The recipe method says to cook the garlic for 10-15 minutes this is FAR to long....5 minutes max is all that is needed. Regardless of the overcooked (and thus crunchy) garlic it was still great and I will make again this week being sure not to overcook the garlic!
Helpful
(9)
JARRIE
Allstar
We thought this was great. I ran with it made it a complete meal with some black pepper lemon juice sun-dried tomatoes and cold drained tuna. I used whole wheat pasta served this with fresh black grapes on the side -- this is a super simple super satisfying meal. The key thing here (and the thing that makes this recipe special) is to cook down the garlic -- it changes flavor as it browns and becomes something totally different from fresh raw garlic (which I also like on buttered noodles). Change it up as you like -- if you use unsalted butter remember to add salt. Thanks for the recipe!
Helpful
(8)
This made for a nice light summer pasta dinner. The flavor is really subtle even though I halved the spaghetti (hubby's half had red sauce since he prefers that) but kept the sauce amount the same. So I would probably double the sauce if using a whole box of spaghetti. I also added a pound of shrimp I had sauteed in garlic olive oil crushed red pepper basil and parsley. Good meal.
Helpful
(7)
It was 4am and I had a hankering for something savory and substantial and since this was so easy and quick I decided to try it. It's delicious! The red pepper flakes add the perfect kick to it- I think the recipe might have been a little boring without it. I sorta incorporated the Onion Pasta recipe from this site into this recipe by adding some sliced onions and dried basil in with the oil garlic and red pepper flakes. I didn't toss the parsley in until the end just because I was afraid it would lose some of the vibrant brightness had I sauteed the heck out of it.
Helpful
(7)
I am not giving this any stars because the recipe must be off. I made the recipe as it is and it seemed strange that it was a pound of pasta with such small measurements for the other ingredients but I did it anyway. Sure enough it came out like plain buttered noodles and dry at that. I had to add a cup of feta I had in the fridge and a cup of calamata olives with more olive oil to make it edible. The picture looks like it would take a 1/4 pound of pasta with the those other measurements. Oh well.
Helpful
(7)
