# How do you make this thing everybody makes: Garlic and Oil Pasta **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 12, 2023, 12:56am UTC](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066 "2023-01-12T00:56:39Z")\ **Posts on this page:** 7\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 13, 2023, 2:33pm UTC](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066/21 "2023-01-13T14:33:37Z")
I’m with you. I like garlic powder; I like fresh garlic. I haven’t found any jarred garlic that I like, which is too bad, as it would be a great convenience. (I confess, I’ll use the paste in Indian food when I just can’t be arsed.) ---
**Author:** ![Dorjan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dorjan/32/12440_2.png) [@Dorjan](https://boards.straightdope.com/u/Dorjan)\ **Post date:** [January 13, 2023, 2:40pm UTC](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066/22 "2023-01-13T14:40:10Z")
I’ll buy a bag of already peeled garlic cloves from the local Asian grocery on occasion, if I’m going to be cooking something with a LOT of garlic. That’s my biggest concession when it comes to garlic! ---
**Author:** ![doreen](https://avatars.discourse-cdn.com/v4/letter/d/858c86/32.png) [@doreen](https://boards.straightdope.com/u/doreen)\ **Post date:** [January 13, 2023, 2:52pm UTC](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066/23 "2023-01-13T14:52:12Z")
How much garlic do you use ? - we don’t like jarred garlic but it makes sense for my husband to chop a few days worth at once and store it in the refrigerator ( I think he stores it in oil, not water). But we use it almost every day. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 13, 2023, 3:02pm UTC](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066/24 "2023-01-13T15:02:05Z")
I do that as well, and I freeze a bunch or pack in salt for future use which I find a reasonable compromise between fresh and jarred. > [@doreen](#): > > How much garlic do you use ? - we don’t like jarred garlic but it makes sense for my husband to chop a few days worth at once and store it in the refrigerator ( I think he stores it in oil, not water). But we use it almost every day. Yeah, that solution makes sense. I don’t use garlic anywhere near daily. Maybe twice a week. Or three times. I’m much heavier of an onion user. I love garlic, but not as much as most people here as I definitely believe there’s such a thing as “too much garlic.” 🙂 ---
**Author:** ![snowthx](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowthx/32/10660_2.png) [@snowthx](https://boards.straightdope.com/u/snowthx)\ **Post date:** [January 13, 2023, 3:08pm UTC](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066/25 "2023-01-13T15:08:03Z")
This thread prompted me to make this for lunch yesterday. Except I did add sauteed veggies and a spoonful of pre-made basil pesto before stirring in the pasta. Used about five cloves of fresh garlic, some sliced and the others crushed. ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [January 13, 2023, 3:10pm UTC](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066/26 "2023-01-13T15:10:07Z")
I DO use garlic almost daily. And the jarred isn’t a replacement for fresh just like powdered isn’t. It is it’s own thing. I use it to give stuff a garlicky boost-- as I do in this recipe. It isn’t vile at all. No, it isn’t fresh but I do not get where the vile vibe is coming from. Oh well, to each his own. ---
**Author:** ![am77494](https://avatars.discourse-cdn.com/v4/letter/a/d2c977/32.png) [@am77494](https://boards.straightdope.com/u/am77494)\ **Post date:** [January 14, 2023, 2:44am UTC](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066/27 "2023-01-14T02:44:55Z")
Almost a decade back, we drove up to a gourmet food place in Austin, TX famous for their barbecue. They introduced us to roasted whole heads of garlic and we have never looked back 😊. We love it as a spread or just eat it straight. > **[How to Roast Garlic](https://www.simplyrecipes.com/recipes/roasted_garlic/)** > > How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head. [Previous page](https://boards.straightdope.com/t/how-do-you-make-this-thing-everybody-makes-garlic-and-oil-pasta/978066.md?page=1)