Pasta is one of those great dinners that you could have every night of the week and never eat the same thing twice. Spaghetti with tomato sauce one night, ravioli in an alfredo sauce the next -- the options are endless. One ingredient that always goes with pasta, at least whenever I make it, is garlic. It's always just an added spice when I use it though, an underlying note in a symphony of flavors. But thanks to Christianna over at Burwell General Store, I discovered garlic didn't have to be stuck in the background. It could be the main attraction of the sauce and not overpower the pasta. It was delightful. I still got that wonderful garlic bite I love so much, but instead of mingling with several other flavors, it got to stand out and make a statement. So the next time I'm out of a can of chopped tomatoes, I won't fret. I'll just grab a few garlic cloves. Who knew it was all I really needed to make a delicious dinner?
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