Garlic Pasta is one of my favorite recipes, and is very near, and dear to my heart because it was the first meal I made for Will when we were just newly dating, and it was the meal we were eating when he proposed. Whenever we want to have a romantic meal at home, or just some comfort food, this is our go to!
My family picked up this recipe during our time living overseas in Naples, Italy (yes, I was a “Navy Brat”). It has been a staple in the Shipman household since 1992! Since I have been with Will, we updated the recipe together by adding grilled, Peruvian chicken, and it really sets off the dish!
The Tobago Keys, Peruvian Gold Grilling Sauce is a sauce from a company located in my hometown Jacksonville, Florida. I first discovered the sauce in high school at a local hangout, Angie’s Subs, but later discovered that it was bottled and sold in stores as well! It tastes great on sandwiches, as a vegetable dip, and on any kind of cooked meat. You can order some of this amazing sauce HERE. We buy is BY THE GALLON HERE (and store it in mason jars in our fridge once opened).
- Garlic (1-2 bulbs depending on how many servings, I use 1 bulb for two people)
- Extra Virgin Olive Oil
- McCormick Italian Seasoning (with the grinder)
- Black Pepper
- Red Pepper flakes (optional for extra heat)
- Parmesan Cheese (fresh grated)
- Fresh Basil (for garnish)
- Chicken Breasts
- Peruvian Gold Grilling Sauce by Tobago Keys
- Salt (for the pasta water)
- Get all your ingredients out and ready to go.
- Grill your chicken and be sure to glaze several layers of the Peruvian Gold on there so your chicken has a nice, carmely-glaze on it. Keep warm. You can bake the chicken in the grilling sauce as well, but it doesn’t taste as good as when it is grilled.
- Peel and chop garlic.
- Put garlic in a little sauce pan (I like to use a metal 2 cup measuring cup, but you can use the smallest cooking pan you have) and add enough olive oil to cover the garlic completely and have about 1/8 to 1/4 inch of oil above the garlic. Add 5-6 grinds each of the Italian seasoning and black pepper (and also add some red pepper flakes if you like a little heat).
- Get your pot ready to cook the pasta (fill pot with salted water and set to boil).
- Place your pan of garlic olive oil on your burner on low to simmer. Be sure to watch the garlic, because depending on how your burner cooks, it could start to boil and cook too quickly. You want to cook the garlic until it’s al dente (to where it’s no longer spicy and raw tasting, but you don’t want it too soft and mushy).
- Cook pasta al-dente.
- Assemble your pasta: noodles, garlic olive oil, add chicken, then top with parmesan, and garnish with fresh basil.
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