Universal Garlic Pasta Sauce recipe

Universal Pasta Sauce recipe adapted from Teacher Bai (白鐘元老師)

This is the recipe for four people which  is very convenient and can be stored in fridge up to 3 months

Ingredients:

1 standard size disposable cup for all the measurement below
1 cup olive oil
½ cup minced garlic
5-6 dried chinese dried chili or Italian chili
1 or 2 bay leaves

Paper cups can not find at home? It's ok! Any plastic regular size cup will do~ ~

1. Pour one cup of the olive oil in the flat frying pan using medium to low heat.
2. The amount of minced garlic is probably about two heads which you brought from the store (with all the collected cloves), add the garlic in the olive oil and keep heating
3. put the dried chili or Chinese red pepper in with the olive oil/garlic mixture, bay leaves can be added here too at the same time if available but it's optional and can be omitted.
4. add a spoon of salt (using standard tea spoon but can adjust the taste based on your own preference ,either a bit more or less)

Olive oil cannot stand high temperature, so keep the heat setting between median-low to low
Heat the oil until small bubbles foam appear but garlic has not discolor. Then you can turn off the heat, let the sauce cool down before storing it in a glass container with lid.

5. When you're ready to use the sauce, cook the pasta according to instruction (cook in boiling water with dash of salt), drain noodle but reserve the pasta liquid as broth.  Pour in a fair amount of the sauce in pan and let the garlic turn golden brown but not burn first.  Then add the cooked pasta and the right amount of the liquid broth to mix the mixture.

(note: if you want to add any other ingredients like meat or vegetables, it's best to saute them separately prior to the pasta mixture.  Vegi/meat can be cooked in the pasta sauce just right before the step of adding pasta and the broth)

note: partial insturctions and picture images also credit to 下廚房食譜網站