New This Month

Pasta with Three Kinds of Garlic

  • Servings: 4

Source: Martha Stewart Living, March 1997

Ingredients

  • 1 head garlic
  • 8 cloves garlic
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 3/4 cup dry white wine
  • 1 cup loosely packed parsley leaves, roughly chopped
  • 1 teaspoon red-pepper flakes
  • Salt and freshly ground pepper, to taste
  • Parmesan, for grating

Directions

  1. Heat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; 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.

  2. Cook pasta until al dente. Drain, and run under cold water to stop cooking.

  3. Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

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