New This Month

Farro Spaghetti with Three Kinds of Garlic


Use farro pasta for added fiber, protein, and vitamin E. To remove the odor of garlic from your fingers, rub them on a stainless steel spoon under running water. Store extra roasted garlic in a jar filled with olive oil in the refrigerator.

  • Servings: 4


  • 1 plus 8 cloves garlic
  • 4 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound farro spaghetti
  • 3/4 cup dry white wine
  • 1 cup loosely packed, chopped fresh parsley
  • 1 teaspoon crushed red pepper flakes
  • Parmesan, for grating


  1. Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; drizzle with 2 tablespoons oil, and season with salt and pepper. 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. Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.

  3. Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat remaining 2 tablespoons oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; 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, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

Cook's Notes

Store extra roasted garlic in a jar filled with olive oil in the refrigerator.

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