Don’t be fooled by the simplicity of this garlic pasta dish. It packs a ton of flavor.
I have NO WORDS for how amazing this pasta dish is. It’s Jason and I’s FAVORITE pasta dish, ever. Ever, ever. Everytime I make this, Jason could probably propose to me all over again.
This pasta that uses nine (9) cloves of garlic. Seriously. The olive oil is infused with the nine finely minced cloves of garlic and half a stick of butter and then married with pasta sauce and the pasta.
All that sounds super tantalizing, huh? Are you licking your lips yet?
You won’t find the recipe here… (There’s a minor glitch right now – Megan’s in Alaska and she doesn’t get good service there so the recipe didn’t post, so I’ve got it posted below but will remove it once she has her post up!) ‘Cause I’ll need you to hop on over to newlywed Megan’s blog to grab the recipe! (It’s actually below – click “read more”)
- 9 cloves of garlic, finely minced
- ½ cup olive oil
- 1 pound dried pasta (I used spaghetti)
- 6 tbsp. butter
- 15 oz. jar of homemade pasta sauce or store-bought (I used homemade)
- 8 oz. baby portabella mushrooms, sliced
- In a medium pot, bring the olive oil and garlic to a boil then turn the heat down to low and let garlic and olive oil cook for 30 minutes.
- In the meantime, cook your pasta according to the directions on the box.
- At the same time, in a very large skillet, cook your mushrooms in a bit of olive oil and add some S&P, to taste.
- When the pasta is done cooking, drain the pasta and add it to the skillet with the mushrooms.
- In the pot where the garlic oil is, add the 6 tbsp. of butter and let it melt completely. Once butter has melted, add the jar of pasta sauce and stir to mix well.
- Remove the garlic sauce from heat and pour all over the pasta in the skillet. Toss well to coat every strand.
- Serve with fresh basil or parsley and some freshly grated parmesan cheese!