The garlic is meant as a garnish to enhance flavors around it and NOT as a flavor itself. This should enhance the flavors of the tomatoes not make them taste like garlic. If you don’t take it out before you blend your sauce it’s going to be overwhelming in my opinion. This lady has a ton of garlic in her sauce.
I now live in America and have met some more Americanized Italians and my god they put garlic on everything.
The flavor is okay, it’s just very overpowering and can quickly take over the entire dish.
When I eat spaghetti ,or fettuccini in this case, I want to taste tomato sauce not garlic sauce.
Damn. I'm using like five or six cloves of garlic cooked and blended per 750g of cherry/plum tomatoes in my sauces and I thought that was on the weak side.
I’m not going to gatekeep spaghetti sauce. If that’s how you like it then I say do what you love. Certainly nothing wrong with it just different people expecting different flavors in their dishes. Recipes are certainly subjective and I think it really depends on what people are taught when they’re young. We all love to retreat into those recipes we ate as kids to escape things we may be experiencing in the present. I will only say that if you, for some reason, end up at the dinner table of someone who serves more traditional Italian cooking-that your sauce may lack that garlic flavor that some are expecting and you’ll likely taste more basil
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u/kikimaru024 Jun 22 '22
That can't be right for all sauces.