Pasta With Roasted Garlic Pancetta And Arugula Recipes

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PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA



Pasta With Roasted Garlic, Pancetta and Arugula image

For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

6 fat bulbs green garlic or 4 heads regular garlic
3 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
Freshly ground black pepper
1 pound penne rigate
1/2 pound pancetta, chopped
1 large pinch crushed red pepper flakes
1 teaspoon freshly squeezed lemon juice, or to taste
2 large bunches arugula, roughly chopped (about 5 cups)
Grated Parmesan cheese, for serving

Steps:

  • Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
  • Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
  • While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
  • Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
  • Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE



Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

  • Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
  • When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  • While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
  • When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
  • Serve with more red-pepper flakes, black pepper and Parmesan.

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Provided by ChristyM

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 3

Number Of Ingredients 7

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
  • Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g

SAUTEED ARUGULA WITH PANCETTA AND GARLIC



Sauteed Arugula with Pancetta and Garlic image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 5

1 garlic clove, crushed
2 ounces pancetta, diced
1 tablespoon extra virgin olive oil, if needed
4 cups loosely packed large-leafed arugula (about 2 bunches), rinsed, drained but not dried
Kosher or sea salt and freshly cracked black pepper

Steps:

  • Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.

SPAGHETTINI WITH PANCETTA, FENNEL AND ARUGULA



Spaghettini With Pancetta, Fennel and Arugula image

A simple pasta dish comes to the rescue for a fabulous meal. The flavours of pancetta, fennel and arugula are complemented wonderfully by the delicate cream sauce.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 bulb fennel
375 g spaghettini pasta
1 tablespoon butter
90 g sliced pancetta, cut into thin strips
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup 10% half-and-half or 1 cup 18% table cream
1/3 cup canadian parmesan cheese, freshly grated
4 cups baby arugula leaves
salt and pepper
parmesan cheese, shaved

Steps:

  • Trim root end and stalks from fennel bulb. Finely chop fennel fronds; set aside. Cut bulb in half lengthwise and trim out core. Cut out each half lenghtwise into thin slices; set aside.
  • In a large pot of boiling salted water, cook pasta according to package directions until tender but firm (al dente). Drain, reserving 1 1/2 cups of the pasta cooking water; return pasta to pot.
  • Meanwhile, in a skillet, melt butter over medium-high heat; add sliced fennel bulb, panctta and garlic; sauté for about 5 minutes or until fennel is tender.
  • Whisk flour into cream and stir into pan; cook, stirring for about 3 minutes until thickened. Stir in the grated Parmesan cheese.
  • Add to pasta in pot and gently toss, adding the arugula and enough of the reserved pasta water to moisten,
  • Season to taste with salt and pepper. Top each serving with shaved Parmesan cheese and reserved fennel fronds.

Nutrition Facts : Calories 521.1, Fat 13.9, SaturatedFat 7.9, Cholesterol 37.3, Sodium 213.5, Carbohydrate 80.1, Fiber 5.2, Sugar 2.3, Protein 18.8

PASTA WITH ROASTED VEGETABLES AND ARUGULA



Pasta with Roasted Vegetables and Arugula image

For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 tablespoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 ounces rigatoni pasta
1/3 cup pitted olives, such as Nicoise, coarsely chopped
3 cups baby arugula or spinach

Steps:

  • Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
  • Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

Nutrition Facts : Calories 350 g, Fat 10 g, Fiber 5 g, Protein 11 g

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Top Asked Questions

How do you cook pancetta with garlic and arugula?
Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes.
How do you cook arugula and roasted garlic?
Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time).
How do you cook arugula and pasta together?
Drain pasta, reserving ½ cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.
How do you cook roasted garlic pasta?
Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions While the pasta is cooking, melt the butter over low heat. Add the roasted garlic and stir it around while sort of mashing it in the butter.

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