Food & Cooking Recipes Lunch Recipes Pasta With Three Kinds Of Garlic 4.3 (4) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 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 Directions 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. 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. Rate it Print