Archive for October, 2008


Roasted Garlic Pasta

Roasting garlic at the right temperature, in the right time, will make the strong garlic tender and surprisingly sweet! My Roasted Garlic Pasta is a healthy and comforting meal for the whole family.

16 oz. Penne  Pasta

4 qt. Water

Salt and Pepper

4 Heads of Garlic

Extra-Virgin Olive Oil

1/2 c. Parmigiano Reggiano

Italian Seasoning

1/4 c. Italian Parsley, chopped

Preheat oven for 400 degrees. Maintaining cloves in head, peel skin of garlic heads. Then cut tops of garlic heads. Place each garlic head in foil, drizzle Extra-Virgin Olive in each, and wrap foil, just grasping it, leaving a hole at the top. Put  on a baking pan, and roast for 30 min. Right after, bring water to a boil over medium low heat in a large pot. Add a handful of salt and the pasta. Boil for 10-12 min. or until al dente.  If pasta is done, reserve some pasta water and put aside, then drain the rest of the water. Put drained pasta under  cold running water, until pasta cools down.  Put pasta in same pot. When garlic is tender, place the cloves in a bowl. With a fork smash it until it forms a paste. Add paste to pasta. Thin paste out with a little of reserved pasta water. When paste is smooth, and distributed throughout pasta, add parmigiano reggiano. Season with salt, pepper, and Italian seasoning to taste. Then scatter chopped parsley.