Another one of my mother’s prized recipes… this is totally her invention and I’m handing it over to you. Firstly, because it's so very delicious, and secondly, because of it’s anti-microbial properties. Mum used to make us this as an ‘antibiotic’ whenever we felt unwell, because it’s so full of garlic and goodness. You’ll need only 6 ingredients – pasta, olive oil, salt, pepper, parsley and garlic. No fuss, no complications; just a lot of flavor!
I have quite a few friends that are concerned about the garlic in this recipe – yes, it might bloat you if you have a sensitivity to garlic. But, as a person with a faint stomach myself, I usually find no problems with it. And that's because the magic ingredient here is the parsley. Parsley is a known diuretic, but also a diffuser when it comes to the intensity of garlic. It is a recent discovery on my part that parsley in fact absorbs the odors of garlic from the mouth, so I can only imagine what it does in the gut. Parsely creates a perfect balance to this dish and it’s my personal theory that it actually keeps stomachs from going haywire -- that's something i'll be looking into!
Mum’s pasta works perfectly on its own, or a side with steak or chicken. Enjoy!
I packet linguini or fettuccine
2 tablespoons minced garlic
¼ cup olive oil
1 teaspoon salt
¼ teaspoon pepper
¼ cup chopped parsley
Boil pasta according to the instructions on the packet. Drain, and set aside.
In the same pot you cooked the pasta in, heat the oil on medium heat, and then toss in the minced garlic. Fry until color starts to change to pale gold, stirring with a wooden spoon.
Add salt, and stir to keep garlic from sticking, for a few seconds.
Lower the heat completely. In batches, add the pasta back into the pot, stirring to coat each batch with the garlic and oil. With each batch, add a sprinkle of pepper and some chopped parsley. Continue to do this until all the pasta is back in the pot, and everything is coated in garlic, pepper and parsley.
Give everything one final toss, and serve hot.