Pasta With Three Kinds Of Garlic



  • 1 head plus 8 cloves garlic

  • Coarse salt and freshly ground pepper

  • 1 pound farro spaghetti

  • 2 tablespoons olive oil

  • ¾ 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; 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 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.



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

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