Spaghetti and Garlic 3-Ways |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a great dish for garlic lovers and for those who like pasta without tomato sauce. To roast the garlic youself, wrap a head of garlic in foil and bake in a 425 degree oven for about an hour. When garlic is cool, cut the tip of the head and squeeze garlic out with the back of a knife.I saw this recipe recently on Martha Stewart. Ingredients:
1 head roasted garlic |
8 garlic cloves |
2 tablespoons olive oil |
3/4 cup dry white wine |
1 cup flat leaf parsley, roughly chopped |
1 teaspoon red pepper flakes |
salt |
pepper |
grated parmesan cheese |
Directions:
1. Put roasted garlic in a small bowl and set aside.
2. Cook pasta, following package directions, until al dente.
3. Drain pasta and rinse with cold water.
4. Thinly slice 5 cloves of garlic and finely chop the remaining 3 cloves.
5. Heat olive oil over medium heat in large skillet - then add the SLICED garlic and cook until brown and toasty.
6. Remove with a slotted spoon and set aside.
7. Add chopped garlic to oil and cook until translucent (about 2 min).
8. Add roasted garlic and white wine and simmer for 3 minutes.
9. Remove from heat.
10. Add spaghetti, parsley, red pepper, and salt and pepper to taste. Then toss together.
11. Sprinkle toasted garlic slices and parmesean cheese over pasta and serve.
|
|