This recipe is great as written. I served it over hot thin spaghetti. I used 10 ounces of spaghetti to feed the family and used only about 1/3 of the sauce. It coated the spaghetti nicely. This is like using basil pesto on spaghetti; pesto is also not a cooked sauce. If you don't like garlic then I would not make a "garlic sauce." If it seems too dry for you when you add it to the pasta you can always save a little bit of the pasta water and add it to the spaghetti after you have coated it with the sauce. This is like many of the true Sicilian sauces that we serve in our Italian household. Yum!
YUM! FAST! EASY! I served the tossed pasta over a bed of sautéed veggies. Nice to have something new and garlicky for pasta. Thanks Linda. Update: I used this for a pasta salad and it was great too! It coats everything with no drip (dry but NOT dry) and even after a few days in the fridge zero excess liquid means NO soggy veggies. The salad was eaten and enjoyed to the last bite instead of getting tossed due to being soggy. Thanks for sharing this gem!
OK I have mixed feelings on this. I agree with previous poster that this sauce benefits from being cooked. I tried it both as written with grilled chicken and hot tossed through spaghetti. The garlic was far too raw tasting & overpowering when not cooked. I ended up adding a lot more basil and topped my 'cooked sauce' with plenty of parma cheese.
This sauce is a long time family favourite from my Sicilian heritage. It can be very mild or very strong depends on how much garlic you use. Spoon the pureed sauce over fried eggplant slices top with parmesan cheese and bake OR toss through hot spaghetti OR spread on pizza bases OR use it as a dipping sauce OR on french sticks for toasted garlic bread. A very versatile sauce for lovers of garlic!
I can't believe more people haven't tried this. It's like a hidden secret. It has become a regular in my family. My husband (who's an avid health nutrition and fitness advocate and an Italian) eats it by the spoonful. I ALWAYS have to double it because it goes so fast. You can add more garlic if you love garlic (like we do) or less garlic if you're a light weight. There have been times when I forgot or didn't have certain ingredients like - parsley or Olive oil. It was still fantastic! You can adjust this recipe to your likes and I don't think you can go wrong. I think it's also a perfect main course recipe for vegans and vegetarians. Thank you Linda for sharing your recipe!
I doubled this recipe and then put it over 16 ounces of pasta. I too felt I wouldn't like it cold so it simmered on the stovetop until the rest of dinner was ready. It smelled great so I had high hopes! It did not disappoint it was awesome! Such a nice change to have the nuts in the sauce too! I am looking forward to leftovers tonight!
I didn't like this at all. It would be better if it simmers to let flavors blend better
Awesome! Was looking for a quick olive oil and garlic sauce to make in a hurry and this was even better! Didn't have whole almonds so I used just under 3/4 of almond meal. Also the recipe didn't indicate whether to use the juice in the can of tomatoes but I did and it was perfect. Following other's lead I cooked it a bit to tame the garlic a little. Served over spinach and cheese ravioli topped with parmesan. This one is already saved in my recipe box! Thank you!!
Excellent as is. The only thing I did differently is use half the salt the recipe called for. I served it over hot spaghetti and it was perfect!
