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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; 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.

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  • Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.

  • Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat 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; saute 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.

Variations

This delicious recipe for pasta with three kinds of garlic was adapted from the March 1997 issue of Martha Stewart Living.

Reviews (11)

4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
06/05/2008
Martha is famous for using parchment paper when bakeing wiith aluminum foil...Im not shur of the reason ...but I think it has something to do with elimitating an aluminum taste...or perhapes avoiding the possible absorption of the metal into the foods....I dont know...but Martha always uses parchment as a barrier between food and the foil.....
Rating: Unrated
06/05/2008
pasta
Rating: Unrated
02/15/2008
Excellent recipe. Very flavourful. My kids loved it.
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Rating: Unrated
02/12/2008
Last time I made it, I sprinkled 1/2 cup sun dried tomatoes (softened as indicated on the package) on top before serving, adding color and a slightly different flavor! "Mmm, good!" either way you make it!
Rating: Unrated
01/25/2008
To everybody wondering on how to toast garlic. I saw this show with Martha and I didn't understamd why she used parchement paper. I have been roasting garlic for years in my recipes and the only thing you need to do is cut off the tip of the garlic head (not the root end) drizzle a little olive oil over it and wrap in foil. Bake at 400 degrees for 45-60 minutes depending on the size of the garlic head. You will know that it's done when the garlic cloves are soft and lightly carmelized. Hope this helps.
Rating: Unrated
01/23/2008
What is the difference between farro spaghetti and regular?
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Rating: Unrated
01/21/2008
To Sassy-mommy: Place a piece of parchment paper in the middle of a large piece of foil. Then, put the bulb of garlic ON the piece of parchment, and gather it all up into the foil and place into the oven.
Rating: Unrated
01/21/2008
Try cutting off the tip of the garlic head and drizzling it with olive oil before roasting...it came out really good. And fresh parsley, rather than dried, makes a huge difference.
Rating: Unrated
01/21/2008
I watched the show today and Martha used the parchment paper along with a piece of foil. Lay the garlic on the paper and wrap it in the foil.
Rating: Unrated
01/21/2008
I would like to know what parchment paper-lined foil is, says to use this to wrap garlic head in to roast
Rating: Unrated
01/21/2008
I would like to know what parchment paper-lined foil is, says to use this to wrap garlic head in to roast