Pasta With Three Kinds Of Garlic Recipes

THREE GARLIC PASTA

Steps:

• Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
• Cook pasta until al dente. Drain, and run under cold water to stop cooking.
• Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

PASTA WITH THREE KINDS OF GARLIC

Steps:

• Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
• Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.
• Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

PASTA AND GARLIC

Steps:

• In a large pot of salted water boil pasta until al dente. Drain well.
• In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
• Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

SPAGHETTI WITH GARLIC THREE WAYS

Steps:

• Cook pasta in salted boiling water and drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sliced garlic. Cook until golden brown, about 2 minutes, and remove from the skillet.
• Add minced garlic and cook until fragrant but doesn't color, about 30 seconds. Add the spaghetti and liquid to the skillet and bring to a simmer. Remove from the heat and toss in the cheese, black pepper, browned sliced garlic, and smashed garlic. Serve with additional grated cheese.

GARLIC PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
• In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.

FARRO SPAGHETTI WITH THREE KINDS OF GARLIC

Steps:

• Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
• Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.
• Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat remaining 2 tablespoons oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

THREE GARLIC PASTA

Steps:

• Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour.
• Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
• Cook pasta until al dente. Drain, and run under cold water to stop cooking.
• Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp.
• Remove garlic with slotted spoon; set aside.
• Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss.
• Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

PASTA WITH THREE KINDS OF GARLIC

Steps:

• Heat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
• Cook pasta until al dente. Drain, and run under cold water to stop cooking.
• Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

GARLIC PASTA

Steps:

• Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.

CREAMY PASTA WITH RICOTTA AND HERBS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
• Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
• To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.

FRIED GARLIC PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into the oil slowly bubbles. Add the garlic, and cook and stir until golden brown, 5 to 7 minutes. Remove garlic from the oil with a slotted spoon and set aside; reserve oil.
• To serve, place the pasta onto individual serving dishes and sprinkle with fried garlic. Drizzle with a little of the frying oil and sprinkle with Parmesan cheese. Reserve remaining garlic-flavored oil for another use.