Roasted Garlic Pasta Toss Recipes

ROASTED GARLIC PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions
• While the pasta is cooking, melt the butter over low heat. Add the roasted garlic and stir it around while sort of mashing it in the butter. Turn off the heat.
• Transfer the pasta from the boiling water to the pan with the butter using tongs. Reserve 1/2 cup or so of the cooking water.
• Toss the pasta in the butter and garlic. Add both the starchy pasta water and the cheese a little bit at a time and continue tossing the pasta until the cheese has melted and the pasta is coated in a creamy sauce. if needed, turn the burner on low to help things along with more heat.
• Garnish with ground black pepper, to taste.

ROASTED GARLIC PASTA

Steps:

• NOTE: If you'd like this to be more a cajun flare, add your favorite cajun seasoning salt and change the oregano to parsley Preheat the oven to 250 F degrees.
• In a 9 x 12 inch baking dish, combine 1 1/2 cups chicken broth and the peeled whole garlic cloves.
• Roast, uncovered, tossing every 10 to 15 minutes, until golden brown, Set aside.
• In a large saucepan, cook the pasta in boiling water over high heat for 8 to 12 minutes, until al dente.
• Drain, reserving 3/4 cup of the cooking water.
• Return to the saucepan, cover and keep warm over low heat.
• In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat.
• Add the minced garlic and pepper flakes.
• Stir and cook for 2 to 3 minutes, until garlic turns golden brown but not brown.
• Add the pasta, roasted garlic and reserved pasta water.
• Toss and cook for 1 to 2 minutes to allow the pasta to absorb the sauce.
• Add oregano and toss again.
• Season with salt and pepper.
• Serve with a salad and garlic toast.

ROASTED GARLIC PASTA TOSS

Steps:

• Bring 2 1/2 quarts lightly salted water to a boil in a 4 1/2 quart or larger saucepan.
• When the water reaches a rapid boil, add the pasta and cook, uncovered, just until tender. About halfway through the pasta cooking time, add the broccoli and bring the water back to a boil. The broccoli should cook 4 to 5 minutes.
• Meanwhile, remove the peel from the roasted garlic and coarsley chop the cloves. Set aside.
• Drain the olives. Set aside.
• When the pasta and broccoli are done, drain them well and pour them into a 3 quart or larger serving bowl.
• Add the garlic and olives.
• Drizzle the olive oil over the pasta and sprinkle the cheese over it.
• Toss until the cheese is melted. Serve at once.

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

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.

FIVE INGREDIENT PASTA TOSS

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

PASTA WITH ROASTED GARLIC & TOMATOES

Steps:

• Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.