ROASTED GARLIC PASTA
Inspired by the classic Roman dish Cacio e Pepe this roasted garlic pasta needs only 15 minutes and five ingredients to go from pan to plate.
Provided by April @ Girl Gone Gourmet
Categories Dinner
Time 15m
Number Of Ingredients 5
Steps:
- 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. Turn off the heat.
- Transfer the pasta from the boiling water to the pan with the butter using tongs. Reserve 1/2 cup or so of the cooking water.
- Toss the pasta in the butter and garlic. Add both the starchy pasta water and the cheese a little bit at a time and continue tossing the pasta until the cheese has melted and the pasta is coated in a creamy sauce. if needed, turn the burner on low to help things along with more heat.
- Garnish with ground black pepper, to taste.
Nutrition Facts : Calories 399 calories, Sugar 1.7g, Sodium 344.5mg, Fat 17.9g, Carbohydrate 43.9g, Fiber 1.9g, Protein 15.3g
FIVE INGREDIENT PASTA TOSS
Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.
Provided by elsaw
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the olive oil and garlic in a small bowl. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
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
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 ROASTED GARLIC AND CHERRY TOMATOES
Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.
Provided by heather in Ont
Categories Spaghetti
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
- Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
- The tomatoes should be shriveled and the garlic tender.
- Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
- Drain and return pasta to pot.
- Add garlic tomato mixture and parsley, tossing to coat.
- Serve with sprinkle freshly grated Parmesan cheese.
- If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
PASTA WITH GREENS AND ROASTED GARLIC
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through. Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.
PASTA WITH ROASTED GARLIC & TOMATOES
Here's a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bow tie pasta, but penne works, too. - Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
Nutrition Facts : Calories 441 calories, Fat 22g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 401mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
ROASTED GARLIC AND CHERRY TOMATO PASTA SAUCE
A wonderful and easy roasted cherry tomato sauce for pasta.
Provided by drewface
Time 1h40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
- Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
- Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
- Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
- Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.
Nutrition Facts : Calories 257 calories, Carbohydrate 8.7 g, Cholesterol 19.5 mg, Fat 23.5 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 624.1 mg, Sugar 1.5 g
ROASTED GARLIC PASTA TOSS
This is a great recipe to use No Waste Roasted Garlic in. It is a light, non tomato based pasta recipe from those Desperation Dinners ladies.
Provided by budgiesntiels
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 1/2 quarts lightly salted water to a boil in a 4 1/2 quart or larger saucepan.
- When the water reaches a rapid boil, add the pasta and cook, uncovered, just until tender. About halfway through the pasta cooking time, add the broccoli and bring the water back to a boil. The broccoli should cook 4 to 5 minutes.
- Meanwhile, remove the peel from the roasted garlic and coarsley chop the cloves. Set aside.
- Drain the olives. Set aside.
- When the pasta and broccoli are done, drain them well and pour them into a 3 quart or larger serving bowl.
- Add the garlic and olives.
- Drizzle the olive oil over the pasta and sprinkle the cheese over it.
- Toss until the cheese is melted. Serve at once.
Nutrition Facts : Calories 415.5, Fat 15, SaturatedFat 4.6, Cholesterol 16.5, Sodium 450.8, Carbohydrate 53.7, Fiber 2.7, Sugar 1.4, Protein 18
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