I tore this recipe out of an Eating Well magazine and shoved it in my favorite-recipes binder. As far as I’m concerned, any recipe with black bean-garlic sauce is a winner in MY book. Another sign that it’ll be good is if the page has oil splatters all over it. I guess it could also mean that I’m a messy cook. Either way it’s what we had for dinner tonight. Except with white rice instead of pasta. And I used tilapia instead of catfish. You should really try it.
Lightly brown 4 thinly sliced cloves of garlic in 1/4 c. olive oil. Pour the whole thing over 1 pound of cooked spaghetti and garnish with chopped parsley (I basil because that’s just what I had), grated Parmesan cheese and black pepper. The hardest part about this recipe was slicing the darn cloves of garlic. I’m more of a smash-it-with-the-side-of-your-chef’s-knife kind of girl. I warmed up some spaghetti sauce for Mike and Audrey’s servings. Mike wasn’t too keen on just having pasta tossed with olive oil & garlic. I thought it was pretty good…with a large serving of caprese salad on the side!