This recipe will not only give you a great pasta dish, but it also gives you a new, quicker, technique for roasting garlic. Instead of taking an hour to roast in the oven, this recipe roasts up the garlic on the stove in about 15 minutes.
Below you can see the remains of the 4 heads of garlic that go into this sauce. Yes, you read that correctly. There are 4 heads of garlic equating to about 50 cloves in this sauce. Peeling the garlic is the most time consuming and difficult portion of this recipe.
Pasta with Roasted Garlic Sauce
Adapted from Cook's Country Magazine
50 cloves of garlic, about 4 heads, peeled
3 tbsp olive oil
1 c chicken broth
2 tsp balsamic vinegar
salt and pepper
1 lb spaghetti
4 oz arugula
grated Parmesan cheese, for serving
1. Combine garlic and oil in a saucepan over medium heat. Cover and cook, stirring occasionally, until garlic is browned all over. Add broth, vinegar, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered until garlic softens. Pour garlic mixture into a blender and blend until smooth.2. Cook spaghetti according to package directions, reserve 1/2 cup cooking water. Drain pasta and return to the pot. Mix in garlic sauce, arugula, and reserved pasta water. Season with salt and pepper and serve with Parmesan cheese.
I used a blender to blend the sauce, you could also use a food processor.
If you decide to use pre-peeled garlic cloves this would be a super quick weeknight meal with barely any prep work.
Saw this little spaghetti heart in my bowl and thought that summed up how I felt about this dish.
Love, love, love it!