Pasta with 3 kinds of Garlic
From hayleesgrandma 16 years ago
- 78 minutes to make
- Serves 4
This delicious recipe for pasta with three kinds of garlic was adapted from the March 1997 issue of Martha Stewart Living.
Ingredients
- 1 head plus 8 cloves garlic shopping list
- coarse salt and freshly ground pepper shopping list
- 1 pound farro spaghetti shopping list
- 2 tablespoons olive oil shopping list
- 3/4 cup dry white wine shopping list
- 1 cup loosely packed chopped fresh parsley shopping list
- 1 teaspoon crushed red pepper flakes shopping list
- Parmesan, for grating shopping list
How to make it
- Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
- Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.
- Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.
The Rating
Reviewed by 5 people-
Hey, fabolous recipe,sounds delicious
anecia0904
in Chicago loved it
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wow this sounds fabulous thank you love all thast garlic .......
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is my kind of garlicky recipe I make all the time.
High 5
michael
trigger
in loved it
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