Every time I post a recipe made with pasta I get several requests to make the old famous garlic bread. I think I have already posted about five or six recipes where I use some kind of pasta but it never crosses my mind to serve it with bread and the reason is simple, I just feel that serving a big portion of pasta with a piece of bread on the side would be like a huge carnival of carbohydrates all in one plate.
The funny thing is that I do make garlic bread every now and then but I like to serve it as part of an appetizer and serve it with a good variety of cheeses and cold meats or even smoked salmon. From the moment I take it out of the oven everybody starts to grab a piece (or two… or three).
I highly recommend using fresh minced garlic and parsley so it comes out outstanding. But, if you don’t have them on hand, remember that you can easily use garlic powder and dry parsley instead. As for the bread, use a large loaf that won’t lose its shape in the hot oven. French bread or Italian bread work perfectly for this recipe.