Now that we're all aware of what Garlic Sauce is... we're making Garlic Sauce Pasta! Obviously.
It once upon a time had a different name, but times change, we're growing, learning and moving forward it's only going to be referred to as Garlic Sauce Pasta from here on out. Also because we cannot control the way google terms show up in your search results, this might show up as something else but know that we are working every day to SEO garlic sauce. xx
When I first made Garlic Sauce Pasta on insta-stories (way back when) it was on a whim because I hadn't had dinner and it was 9pm and I needed something stat. Hanger (hungry + anger) was setting in! Naturally I reverted back to my 7 year old self and made the pasta I would order on Tuesday nights at Italian Night our tennis club.
All the adults would get fancy pastas and I remember vividly walking up to the pasta station and knowing exactly what I wanted. I wanted an olive oil sauce with tons of garlic and lemon and cheese. That's it. I'd add extra salt and pepper once I got back to my fam and then HOSE it. I've since upped the ante, added my Go-To Seasoning blend for maximum flavor and life is looking pretty good!!
Garlic Sauce Pasta for those nights when you're in a rush and you just need something dependable... let's do this! Garlic Sauce is LIFE
What you’ll need:
Garlic Sauce Pasta
Ingredients
- ½ cup garlic sauce (recipe below)
- 8 ounces linguini
- ¾ cup shredded mozzarella
- kosher salt and freshly cracked black pepper to taste
For the Garlic Sauce
- 1 cup olive oil
- 10 cloves garlic finely minced
- 1 teaspoon red pepper flakes
- 1-2 teaspoons teaspoons Gaby’s Go To Seasoning
- 1 whole lemon zested
Instructions
- Cook the pasta according to the package directions.
- Drain and add the garlic sauce and mozzarella.
- Toss to combine and melt the cheese. Adjust salt and pepper as needed.
- Serve immediately.
To make the Garlic Sauce
- Heat the olive oil over medium heat in a skillet. Once hot, add the garlic and sauté for 30 seconds until fragrant. Remove from the heat, add the red pepper flakes, Gaby’s Go To and lemon zest. Stir to combine
What a perfect thing to make while social distancing! Soooo garlicky and sooo delicious!
I just want to say that I’m a fan and I bought two of your products, the go to and the seafood. Both are great, but I just think maybe you can improve on the tin for the future... because it’s very hard to open every time and when I get it open it spills a bit. No bad vibes... just want to buy more in the future and would love to see that improved. 🙂
From Montreal, (Quebec), Canada. No Williams-Sonoma. Could you give an approximation of Gaby’s Go To Seasonings? Sounds like the perfect recipe for a work night or 3:00 a.m. munchies.
For the Garlic Crack Sauxe
1 cup olive oil
10 cloves garlic, finely minced
1 tsp red pepper flakes
1-2 teaspoons teaspoons Gaby’s Go To Seasoning
1 whole lemon, zested
what's your "go to" seasoning
it's my seasoning that is carried at Williams Sonoma!
I can’t find the link for the garlic crack sauce
sauce is here: https://whatsgabycooking.com/garlic-crack-sauce/ and seasoning is here https://www.williams-sonoma.com/products/gaby-dalkins-go-to-seasoning/
I forgot to plan for dinner but then remembered an IG post from a few weeks ago with this in it. Whipped up the garlic crack sauce while my pasta cooked. Quickly reheated some cooked chicken I had from the day before and threw it in with a few black olives. Delish!
Amazing so fast so yummy. It’s my happy place
I thought I would for sure be able to handle this recipe... beginner cook here (and lost a recent bet with my husband). After make the the garlic crack sauce twice, it was still a fail. I think I ended up burning the garlic in the first batch as it was brown and bitter. 30 seconds is no joke. Do you need to make sure to have a really large skillet for that amount of oil? By time I made the second batch, the pasta was cold and the cheese didn’t melt. I’m so bummed. Any tips? Any recipes you recommend where I can’t possibly mess up?
Sounds like the oil was too hot and the garlic burned! You could try it with your oil on medium low heat, and add the garlic for 30 seconds until it just starts to become fragrant. Then take it off the heat and carry on with the directions!!
As far as skillet size, I use a medium skillet. Nothing too large - not needed
About your comment that the pasta was cold by the time you finished the sauce: I suggest making the sauce even before you make the pasta. That way, you can add it as soon as the pasta is done. The pasta will be hot and its heat will warm the sauce. 🙂
I’ve waited weeks for your seasoning to ship so I could make this. Omg it was worth the wait. So. Good.
I am 8 wks pregnant and needless to say, nothing sounds (or smells) good to me when dinner rolls around. BUT I made this last night and DEVOURED it! Who knew?! Thank you Gaby!!! xo
OMG SO happy to hear this!!!
Hi Gaby,
Have you ever added veggies and/or chicken to this?
all the time! and shrimp too
Hi Gaby, have you ever added veggies to this?
all the time! I add shredded brussels sprouts frequently! but it would be great with any veggies
Delicious!!!! I used parm instead of mozzarella just because it’s what I had handy. This is the best! Sooo quick and so flavourful!
LOVE hearing that!
What is garlic crack sauce and how do you make it?
recipe link for the recipe is in this recipe!
So garlic crack sauce is amazing, and totally addictive (although I had to make my own seasoning blend...I’m not in a country with Williams-Sonoma). But have you thought about using it in Linguine and Clams? Because oh. em. gee. So good.
Deannna -- what did your put in your seasoning blend? I'm also in a country with out WS.
Would you mind sharing the seasoning you used? I want to make this recipe this week.