Anyone Have A Good, Simple Garlic & Olive Oil Pasta Sauce recipe?

A couple TBSP Olive Oil mixed with garlic cloves, some smashed, some minced, some whole and some rosemary.

Toss that onto the pasta. If you havent finished cooking everything yet, throw it in a pot with the shrimp and pasta and let it cook on low for a little bit to bring out the flavors.

Then throw on top a few pinches of:

Salt
Black pepper
cayenne pepper
paprika

Enjoy.

I saute chopped garlic in olive oil for a few minutes and then add diced tomato and rough chopped basil. Cook on low for a minute or two, season with salt and pepper and add to angel hair pasta.

You can add shrimp - either cook your shrimp with the garlic/olive oil, or cook them separately and add at the end.

This is always a hit with the family.

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thinly slice 4 garlic cloves and mince a shallot and saute in evoo over medium heat for a couple minutes (don't fully brown it)
deglaze with a little white wine
add cooked pasta to the skillet
season with kosher salt and plenty of cracked black pepper
add more evoo if not wet enough
squeeze of lemon
cook / toss until garlic is softened

plate and top with fresh chopped Italian parsley some grated parmigiano reggiano

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nailed it...although I use a tblspoon of butter with the evoo

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a tblspoon of butter with the evoo

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Pasta Rosa Maximo's

The inspiration of a young lady named Rosa, who enjoyed the mixture of Italian sun-dried tomatoes and arugula, this zesty pasta dish has become one of Maximo's signature items. Pasta Rosa could be described as a Creole-Italian sauce using traditional methods and innovative ingredients.

1/2 cup extra-virgin olive oil
1 to 1 1/2 tsp cayenne pepper
8 Tbs chopped garlic
8 oz medium shrimp, peeled
8 oz Arugula leaves (I sub fresh spinach sometimes)
1/2 cup Sun Dried Tomatoes, softened and julienned
1/2 tsp salt
1/2 cup grated Romano cheese
1 lb Tortellini, precooked

1. Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula is wilted.

2. Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.

Servings: 4
Source: Maximo's Italian Grill

Pasta Aglio E Olio is a delicious, simple and under rated pasta dish that is versatile and should be in everyone's cooking repertoire. This is Ina Garten's recipe and I love it.

Ingredients
• Kosher salt
• 1 pound dried spaghetti
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.