Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- spaghetti (The amount of spaghetti to use will depend on the number of people you are serving, so I will not put a specific amount here. If you don't like spaghetti , you can use your favorite pasta. Penne rigate works very well with this as well
- ⅛ to ¼ cup of olive oil
- 1 whole garlic bulb, minced
- garlic powder
- a small handful of dried or fresh oregano
- cheese, to taste, whatever sort you enjoy
Directions
Cook spaghetti according to the amount you will serve and according to package directions.
Season water with a nice handful of salt.
While the spaghetti is cooking, warm up about a ⅛ to ¼ cup of olive oil, and add 1 minced whole garlic.
Do not let the garlic burn, as it will turn bitter.
You only need to cook the oil/garlic mixture a few minutes as the garlic will infuse the oil very quickly.
Drain pasta or spaghetti and return it to the pot.
Add the garlic oil, some garlic powder, and dried or fresh oregano (a small handful).
Mix it all together.
Serve with cheese.
It should taste garlicky, but the cheese off sets the strength of the garlic taste.
Category:World Recipes
Category:Spaghetti Recipes
Category:Garlic Recipes
Category:Oregano Recipes
Category:Cheese Recipes
Category:Penne Recipes
Category:Recipes that need photos