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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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If you like garlic...you'll love this dish. Make it Italian style or Cajun style! Ingredients:
3 cups chicken broth |
7 heads garlic, peeled |
3/4 lb your favorite pasta (i like farfale or bowtie) |
1 tablespoon olive oil |
3/4 cup minced garlic |
1 teaspoon crushed red pepper flakes |
3/4 cup fresh oregano, minced |
salt |
freshly ground black pepper |
Directions:
1. 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.
2. In a 9 x 12 inch baking dish, combine 1 1/2 cups chicken broth and the peeled whole garlic cloves.
3. Roast, uncovered, tossing every 10 to 15 minutes, until golden brown, Set aside.
4. In a large saucepan, cook the pasta in boiling water over high heat for 8 to 12 minutes, until al dente.
5. Drain, reserving 3/4 cup of the cooking water.
6. Return to the saucepan, cover and keep warm over low heat.
7. In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat.
8. Add the minced garlic and pepper flakes.
9. Stir and cook for 2 to 3 minutes, until garlic turns golden brown but not brown.
10. Add the pasta, roasted garlic and reserved pasta water.
11. Toss and cook for 1 to 2 minutes to allow the pasta to absorb the sauce.
12. Add oregano and toss again.
13. Season with salt and pepper.
14. Serve with a salad and garlic toast.
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