Garlic and Oil Pasta Sauce - proper way of hand wash dishes in a restaurant

Pasta sauce helps to enliven the most boring flavor of pasta on your plate.
Of all the sauces that make pasta, garlic and oil sauces are the easiest to make and the most aromatic.
The quality of the ingredients you use to season will have a great impact on the taste of your pasta.
Garlic cloves should be plump, dull with brown spots or soft edges and cannot germinate.
Choose between American, elephant or Italian varieties.
Garlic is rich in important heart health compounds such as manganese, selenium, vitamin B6 and vitamin C.
The olive oil you use should be of high quality and check for signs of rancidity.
When heated, the stinky olive oil becomes toxic.
Pasta recipes always require extra virgin olive oil.
It contains a large amount of monounsaturated fatty acids, such as oil and fatty acids.
It controls heart disease by lowering low-density cholesterol and increasing high-density cholesterol levels.
Fresh green herbs like parsley should be used.
In addition to being rich in vitamin A, folic acid, potassium and calcium, Parsley also contains three times more vitamin C than oranges, and twice as much iron as spinach.
Choose fresh parsley for pasta sauce.
As for your salt, make sure it's free
Freshly baked pepper.
When one prepares the sauce as part of a variety of Italian recipes, remember two things --
Prepare the pasta first, then pour the sauce immediately to avoid cooling and heating.