A rich, creamy pasta dish made with garlic prepared three ways: fried, minced, and roasted.
1 Large Head Of Garlic Plus 10 Cloves
1/2 Cup Olive Oil
1/2 Teaspoon Dried Red Chili Peppers
3/4 Pound Dried Pasta (See Notes Above)
5 Cups Low Sodium Chicken Broth
1/2 Cup Grated Pecorino Romano Cheese
2 Tablespoons Fresh Lemon Juice
1/4 Cup Fresh Chopped Parsley Leaves
Salt & Cracked Black Pepper To Taste
Preheat oven to 350 degrees F.
Cut off the top of the head of garlic and place it in a small oven-proof dish.
Drizzle with 1/4 cup olive oil, cover with aluminum foil and roast for 1 1/2 hours.
While the garlic is roasting, thinly slice half the garlic, and finely mince the rest.
Heat remaining oil in a large skillet over medium heat, and then add the sliced garlic.
Cook, stirring continuously until the garlic is golden in color. (Be careful not to burn!)
Remove garlic with a slotted spoon and set aside.
Add the minced garlic to the pan and cook over medium heat until fragrant, just a minute or two.
Add the chili peppers, and broth and bring to a boil.
Add the pasta, and cook, moving the pasta with tongs until the pasta is “al dente” and almost all of the liquid has been absorbed.
If there is still too much liquid, use tongs to remove the pasta to a bowl and boil the sauce until it is reduced and thickened.
Return the pasta to the pot and add the cheese, sliced garlic, lemon juice, and parsley.
Squeeze the head of garlic into the pan.
Season with salt and pepper.
Toss until a thick creamy sauce coats the pasta.
Serve in individual bowls and enjoy!
Linda Griffith gave us permission to publish the below excerpt from Garlic! Garlic Garlic! Yum!
Makes about 2 Cups
2 packed cups pitted Nicoise or Kalamata olives
12 oil-packed or water-softened sun-dried tomatoes, drained
5 plump garlic cloves
2 teaspoons fresh oregano leaves, plus flowers if available
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil, plus up to 2 tablespoons more if needed
In the bowl of a food processor fitted with the metal blade, combine everything but oil. Pulse until pureed. Taste and add more tomato, if desired. With motor running, gradually add 1/4 cup olive oil. Scrape and process again. Add more olive oil if needed to make a thick, spreadable paste. Scrape tapenade into a container, cover and store in the refrigerator. Bring to room temperature before serving.
- 20 cloves garlic, slowly roasted (easiest way to do this is cover peeled garlic with olive oil and slow roast in the oven until soft, or roast whole heads and squeeze out the cloves)
- 1/8 pound butter, softened4.5 oz crumbled blue cheese (or Roquefort)8 oz cream cheese, softened
- Three tablespoons mayo1 tablespoon finely chopped parsley
- 1 teaspoon Madras curry or French curry
- 1 teaspoon granulated garlic
Blend in a blender until smooth and soft. Refrigerate overnight for best results.