“Grumpy’s Honeybunch” , aka Shelby, writes about her life and the people she loves, and those subjects often revolve around food. Her extensive collection of recipes includes quite a few that caught my eye, including Sour Cream & Chive Potato Bites, Baked Pumpkin Doughnuts, and her Mom’s Cheese Ball (I love family recipes!).
I was in need of a simple side dish for dinner and was thinking that pasta would work nicely, so I decided to make her Pasta with Garlic and Oil, originally by Mark Bittman, one of my faves. Whenever I typically make a simple pasta side dish, I just drizzle it with olive oil and add a few herbs, but adding the garlic takes it to a new level of deliciousness that’s elegant enough for guests yet retains its simplicity. I took out the chili peppers because we don’t eat those around here, but I kept with her idea of basil because I love basil! I wish I hadmore fresh basil on hand, because nothing beats fresh basil, but I supplemented my little bit of (frozen) fresh basil with some dried. It was still delicious, but the fresh basil would take it over the top!
Pasta with Garlic, Herbs and Olive Oil
- 1 pound pasta, cooked
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- pinch of salt
- 1/3 cup fresh basil, or 1 TBSP dried basil
- Heat the oil and garlic with a pinch of salt in a pan over medium-low heat until the garlic is golden, shaking the pan gently to stir as necessary.
- Pour the garlic sauce over the noodles, adding extra oil or reserved water from cooking the pasta if it’s dry. Add basil, salt and pepper to taste, and serve.
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