What is better garlic or onion in pasta?

There's no definitive "better" between garlic and onion in pasta. It all depends on your personal preference and the specific dish.

Here's a breakdown to help you decide:

Garlic:

* Flavor Profile: Strong, pungent, and savory with a touch of sweetness. It adds depth and complexity to the dish.

* Use Cases: Great for creamy sauces, tomato-based sauces, and dishes where you want a strong garlic flavor.

* Considerations: Can be overpowering if used too much. It's best to mince or crush it finely to release its flavor.

Onion:

* Flavor Profile: Sweeter and more mellow than garlic. It adds a subtle sweetness and savory note.

* Use Cases: Works well in both creamy and tomato-based sauces, especially when you want a more subtle flavor.

* Considerations: Can be strong if not cooked down properly. Sautéing them until soft and translucent helps mellow the flavor.

Here's a helpful tip:

Use both! The combination of garlic and onion often creates a more balanced and flavorful dish.

Ultimately, the best way to decide is to experiment and see what you like best!