My grandmother always told me one of the best ways to kick your cold to the curb was tons of garlic! When I was younger whenever I had a cold or flu she would make me a delicious pasta with red sauce, oregano and lots of big chunks of garlic. I have since taken her recipe and taken it to the garlic extreme. If you love Garlic you will LOVE this recipe!
It's Italian penicillin :)
Preheat your oven to 350 degrees Fahrenheit.
Once the oven is good and hot wrap a whole garlic glove (make sure its closed good and tight.) place it on your oven rack and roast it for about 30 35 minutes. If you gently squeeze the tin foil ball and it has a lot of give your garlic is ready!
In a large pan take your pasta sauce, dried or fresh basil, salt, pepper, garlic salt, and minced garlic(personally I like big fat chunks of garlic you can bite into so I slice mine) and heat it in the pan on medium heat for about 5 minutes.
Fill a pot with water and put it on the high heat until water comes to a boil.
Next, take your roasted garlic clove by the bottom and squeeze all the garlic into the pan with the sauce, stir it all together making sure to break up the roasted garlic some with your spoon. Now turn your heat down to low or medium/low. You want your sauce to now be simmering without bubbling so it doesn't burn but that all the flavors come together. Make sure to keep an eye on it.
Once your pasta water has started to heavily boil add salt to the water and then add the pasta ( I like penne pasta for this dish because all the saucey garlic goodness is grabbed on to all the nooks and crannies of the pasta).
Cook as directed for al dente
Once your pasta is finished cooking and drained add it to the pan with the sauce. Turn the heat back up to medium and stir together the pasta and sauce for about 3 minutes until everything is heated through.
Now your all done so, plate, sprinkle with your favorite cheese and let the healing powers begin!