Looking for a recipe for Penne a la vodka

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Originally Posted by W1GUH

For reference, this is the recipe I've been using.

I like the fresh basil & the for the next attempt I'm not going to cook the garlic, instead I'll do the "marinate it in the vodka" method.

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The problem with cooking garlic is that unless you are carefull you can burn it which makes it taste bitter. I also like the idea of marinating it in vodka, it allows the flavors to develop. I prefer to crush the garlic with the side of a knife before dicing, it helps release the oils better than just slicing it. Another thing you can try is after crushing it with the knife, put a pinch of sea salt on the garlig and draw the side of the knife over it, this turns the garlic into a paste.

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Originally Posted by W1GUH

Aha!!! I think you nailed it -- the part about marinating the garlic in the vodka. I've been cooking the garlic in oil before adding the tomatoes, and I think I've been over-cooking it. The next time I make it I'll use your method. Thank you very, very much!!!

Albi -- your solution is the best possible, although I'd probably substitute JD for the vodka!

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You are welcome.
It is easy to overcook garlic. Before Alton Brown's show, Good Eats went hokey, it was a nice to watch and learn. Garlic in any recipe should only be added in the last 10 minutes even if you give a nice saute' in some olive oil, which is nice. Garlic, for all its powerful odoriferous ferocity, is sensitive. Freezing fresh will preserve them some but the equivalent of freezer burn (I guess) will do similar damage as cooking. If you have fresh cloves I believe it would be better to store them in a jar full of olive oil kept in the refrigerator.
As a general rule though, I follow the last 10 minutes rule when adding garlic.