Roasted Garlic Linguini A La Cafe Tosca Recipes

GARLIC LINGUINE

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
• Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

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.

LINGUINE WITH ROASTED GARLIC AND CLAM SAUCE

Steps:

• Place garlic on square of foil and drizzle with a little olive oil. Roast in a 400 degree oven for 20 minutes or until tender. Peel garlic and coarsely chop. Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Remove clams from pot and pour off liquid into a bowl, leaving any sand in the bottom of the pot. Rinse the pot and return clams and liquid to the pot. Stir in linguine and toss to coat. Serve immediately.

LINGUINI WITH ROASTED GARLIC AND RED PEPPERS

Steps:

• In a large sauce pan, heat the olive oil over medium heat.
• Add the sliced garlic. Cook, watching carefully so it doesn't burn, about 5 minutes, or until golden brown.
• Remove the garlic from oil with a slotted spoon, and put aside for later.
• Add the onion, red peppers and the sundried tomatos to the heated oil. Cook for about 10 minutes. The onions will begin to caramelise, but the peppers should remain nice and crunchy.
• In the meantime, using a large pot, boil enough salted water to cook the linguini. When ready, drain and save them for later.
• Next add the beef consomme or bouillion and the hot pepper flakes to the heated oil, onion, red pepper and tomato mix.
• Add salt and pepper as desired.
• Add the linguini and heat through, or just long enough for them to get a nice covering of the consomme.
• Serve immediately with a few spoonfuls of the crumbled feta on top and the fresh chives.

ROASTED GARLIC & ONION LINGUINE

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap bulb and onions in heavy-duty foil. , Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Meanwhile, cook linguine according to package directions. Squeeze softened garlic into a food processor. Add the cheese, broth, salt, pepper and onions; cover and process until blended. Drain linguine; toss with garlic mixture.

ROASTED GARLIC LINGUINI A LA CAFE TOSCA

Steps:

• Cook, drain, rinse and chill pasta.
• Oil when cool.
• Refrigerate and cover what you don't use.
• You can bag and use for several more days.
• Oil garlic.
• Cover and oven roast at 425 until tender, about 30 minutes. Or try 10 minutes in the microwave. Cool and reserve.
• Heat medium fry pan.
• Brown garlic.
• Add parsley, salt and pepper.
• Saute 30 seconds.
• Add wine and lemon juice.
• Bring back to heat.
• Dip al dente pasta in hot water for 1 minute.
• Drain and put in pasta bowl.
• Add butter to garlic pan.
• Add a touch more wine if it has cooked away.
• Swirl butter around quickly.
• Add to cooked pasta.
• Toss and top with cheese.
• Best served with toasted Italian bread.