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Three Garlic Pasta

Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.

  • servings: 4

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Ingredients

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

Directions

  1. Step 1

    Preheat 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. Step 2

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

  3. Step 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; saute 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.

Source
Martha Stewart Living, March 1997

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Reviews (7)

  • 2 Feb, 2010

    NOT KIDDING...I ate this for dinner BOTH times I went into labor with each of my kids. We've re-named it "Labor Pasta." We added toasted pine nuts and diced sun-dried tomatoes. Yummy!

  • 15 Sep, 2009

    its alcohol when you add it to the food but it cooks off so you are just left with the flavor of the white wine. if you have ever tasted cooking wine it tastes NOTHING like the wine you drink.

  • 14 Mar, 2009

    i'd like to know what can use to replace wine with nonalchoholic ?

  • 22 Jul, 2008

    What a great way to enjoy eating garlic! Yummy!!!

  • 6 Feb, 2008

    I made this tonight. It is very good and my husband liked it. I made him some meatballs from our local Italian market to go along side of it since he likes to have meat with his supper. I served a garden salad too. I like to try new things and he said Very good job, honey. I have left overs now for my lunch tomorrow.

  • 21 Jan, 2008

    My husband is on a low-carb, no-sugar diet, and cannot have tomatoes (for their natural sugars) or pasta. I, on the other hand, grew up with a mother who used to live in little Italy and a father who learned to cook Italian by a little Sicilian grandmother. Needless to say, I LOVE pasta. I've discovered a low-carb pasta (Dreamfields: 5g digestible carbs per serving!) and have used this recipe with it. Tastes great! In place of garlic bread I make parmesan crisps, too.

  • 11 Nov, 2007

    This is a delicious dish. I wanted try a pasta dish without tomato sauce. I have a couple of comments. I learned on another MSL recipe to save a little of the pasta water to add if pasta is a little dry, this helped when adding the pasta to the skillet, also chopped garlic never became translucent but tasted great anyway!!!!