Weekend Cook: Garlic Basil Pasta

Disclaimer: I am a food lover, but not a professional chef. As such, I do not measure my ingredients, but just throw them into the pan! Though I shall do my very best to indicate accurate (read: intelligent guess) quantities, feel free to adjust them to suit your taste.


This is my version of the basic garlic-and-oil pasta. You can do infinite variations to it by adding chicken, sun-dried tomatoes, sausages, and seafood such as shrimps, mussels, scallops and squid. I like shrimps and chicken parmigiana with my pasta. In this photo, I used Italian sausages.


500 grams pasta
1/2 cup fresh basil leaves, chopped
1/2 cup olive oil
5 cloves of garlic, minced
grated Parmesan cheese (as much or as little as you like)
salt and pepper to taste


1. Cook pasta according to directions. While that is cooking, proceed to #2.
2. Heat olive oil in pan. Add garlic and reduce heat to avoid burning. I like to cook the garlic in the oil over very low heat to let the garlic flavors infuse the oil.
3. Add the chopped basil leaves and continue cooking over low heat for about a minute or two while stirring often.
4. Season with salt and pepper. At this point, add the meat or seafood of your choice.
5. Check back on the pasta. When al dente, drain (I prefer to not rinse, as Biba and fafa David Rocco do) and add directly to pan of basil and garlic sauce. Sprinkle with parmesan cheese and toss to coat.
6. Buon appetito! 😀

On cooking pasta: Save time and gas/electricity. Add salt to water for cooking only after it has boiled. Putting the salt before the water boils prolongs the boiling time. *winks*

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