Three Garlic Pasta
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
8 cloves
Garlic450 g
Spaghetti2 tbsps
Olive Oil3 cup
White Wine (dry)1 tsp
Red Pepper Flake1
SaltDirections:
1
Transfer cloves to a small bowl, and set aside
2
Cook pasta until al dente
3
Heat oven to 425 degrees F
4
Wrap garlic head in foil, or place it in a garlic roaster; roast until garlic becomes soft and golden, about 1 hour
5
Let cool, and trim tip of head; squeeze out cloves using the back of a knife
6
Drain, and place under cold water to stop cooking
7
Thinly slice 5 cloves unroasted garlic
8
Finely chop remaining 3 cloves
9
Heat oil over medium heat in a large skillet
10
Add sliced garlic; toast until golden and crisp
11
Remove garlic with a slotted spoon, and set it aside
12
Add chopped garlic, and saute until translucent, about 1 1/2 minutes
13
Add roasted garlic and white wine; let simmer about 3 minutes
14
Add pasta, parsley, red-pepper flakes, and salt and pepper; to taste, toss
15
Serve sprinkled with toasted garlic slivers
16
Grate cheese over each serving