ROASTED GARLIC LINGUINI A LA CAFE TOSCA
Make and share this Roasted Garlic Linguini a La Cafe Tosca recipe from Food.com.
Provided by lazyme
Categories Healthy
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook, drain, rinse and chill pasta.
- Oil when cool.
- Refrigerate and cover what you don't use.
- You can bag and use for several more days.
- Oil garlic.
- Cover and oven roast at 425 until tender, about 30 minutes. Or try 10 minutes in the microwave. Cool and reserve.
- Heat medium fry pan.
- Brown garlic.
- Add parsley, salt and pepper.
- Saute 30 seconds.
- Add wine and lemon juice.
- Bring back to heat.
- Dip al dente pasta in hot water for 1 minute.
- Drain and put in pasta bowl.
- Add butter to garlic pan.
- Add a touch more wine if it has cooked away.
- Swirl butter around quickly.
- Add to cooked pasta.
- Toss and top with cheese.
- Best served with toasted Italian bread.
Nutrition Facts : Calories 818, Fat 25.4, SaturatedFat 15, Cholesterol 61, Sodium 171.2, Carbohydrate 119, Fiber 5.7, Sugar 3.5, Protein 21.2
GARLIC-HERB LINGUINE
Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!
Provided by Andrea Fahlor
Categories World Cuisine Recipes European Italian
Time 21m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
- Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 41.9 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 14.9 g, Sodium 626.4 mg, Sugar 1.9 g
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
- When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
- When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
- Serve with more red-pepper flakes, black pepper and Parmesan.
ROASTED GARLIC LINGUINI A LA CAFE TOSCA
From Cafe Tosca, Vashon Island, Washington.
Provided by Vicki Butts (lazyme)
Categories Pasta Sides
Time 55m
Number Of Ingredients 10
Steps:
- 1. Cook, drain, rinse and chill pasta. Oil when cool. Refrigerate and cover what you don't use. You can bag and use for several more days.
- 2. Oil garlic. Cover and oven roast at 425 until tender, about 30 minutes. Or try 10 minutes in the microwave. Cool and reserve.
- 3. Heat medium fry pan. Brown garlic. Add parsley, salt and pepper. Saute 30 seconds. Add wine and lemon juice. Bring back to heat.
- 4. Dip al dente pasta in hot water for 1 minute. Drain and put in pasta bowl.
- 5. Add butter to garlic pan. Add a touch more wine if it has cooked away. Swirl butter et al around quickly. Add to cooked pasta. Toss and top with cheese(s).
- 6. Best served with toasted Italian bread.
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