Garlic Pasta

Garlic Pasta

We seriously never get sick of this tomato sauce, but once in a while it’s good to mix things up.

When this feeling hits, I bring back an old favorite - garlic pasta.

The garlic is front and center, but the richness of the sauce with strong notes from the Parmigiano-Reggiano coupled with the freshness of the parsley really bring this together into a satisfying dish.

One note on preparing the garlic, I discovered the concept of a garlic dish many years ago and aside from my knives, I would say this is one of my most-used tools in the kitchen.

The flavors that come out from shredding the garlic vs. chopping it are noticeable and add so much to this dish.

Also, general amounts are listed below, but I usually eye everything as exact proportions are not super important. This also allows for some improvisation which helps to develop the recipe further to your tastes in future repeats.