Wednesday, May 14, 2008

Pasta with Three Kinds of Garlic

Here is a tip: Before you eat this, take Beano or a Gas-X or something. There is sooo much garlic in this dish, your tummy will hate you.

So after we ate our Gas-X's, we enjoyed this deliciously garlicky pasta dish. You really have to love garlic to enjoy this because that is the star of the meal. Roasted garlic, crispy garlic slices, and minced garlic. Delicious! Even though the roasted garlic takes nearly an hour to cook, the rest of the meal comes together in less than 15 minutes. We really liked it and maybe would make it again.

garlic

Pasta with Three Kinds of Garlic
Martha Stewart via Joe's Blog

1 head plus 8 cloves garlic, divided
16 ounces dry spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed chopped fresh parsley
1 teaspoon crushed red pepper flakes

Preheat oven to 425

Wrap whole head of garlic in foil - place in the oven and roast until soft, about 45 to 60 minutes. Remove and let cool enough to handle. Separate and squeeze out the cloves - place in a small bowl.

Bring a large pot of salted water to a boil - add pasta and cook according to package directions, drain.

Thinly slice 5 of the remaining garlic cloves - finely chop the other 3.

In a large skillet, heat oil over medium. Add sliced garlic - cook just until golden and crisp. Use a slotted spoon and quickly transfer the garlic to a plate. Add chopped garlic - cook until translucent, about 30 seconds to 1 minute. Stir in roasted garlic and white wine - simmer for 3 minuets. Add pasta, parsley and red pepper - season to taste with salt and fresh ground black pepper. Toss well to combine. Serve with the thinly sliced toasted garlic on top.

Yield: 6 servings

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