When my husband and I first got married, and I made spaghetti, I made what my mother always made: Kraft Tangy Italian in the green box. I don’t know why she liked it so much, but she did, and we loved it.
But my husband was like, “what is THIS?” Again, not to knock my mama….she could cook her way around a kitchen, especially this mean dish called Lemon Chicken….but that’s for another post, another day.
Back to spaghetti. “What is this?” He asked. “My mom made Garlic Spaghetti when IIIIII was little!!!”
Alrightey then. “So what is garlic spaghetti and how did she make it?” I ask. And his reply added a whole new recipe to my repertoire: “Noodles, olive oil and garlic!”
So I am going to give my sweet mother-in-law credit here, while adding my confession that I’ve only changed one thing. Dax said she used garlic powder, buuuuut…since I LOOOOOVE fresh garlic, I use fresh.
You wouldn’t think all that chit-chat was needed to post a simple recipe like this, would ya?
1. Boil some noodles, whole grain is always best. Add some salt to the water before boiling and some olive oil too, just to make sure the noodles don’t stick together.
2. Drain and put back into pot.
3. Drizzle on some extra virgin olive oil.
4. Use garlic press to add in AT LEAST 3 cloves of fresh garlic, depending on how many noodles you cooked, and your taste for garlic.
5. Salt and pepper.
****I also add freshly grated parmesan in alarming proportions to my own, but you can call this optional. ****
Enjoy knowing that you’ve just rid your system of any impurities by eating an insane amount of garlic.
Oh, and have fun with the garlic breath!