Pasta with three types of garlic
4 servings
30 minutes
Pasta with three types of garlic is a true ode to the aromatic and spicy flavor of this legendary ingredient. The recipe combines three forms of garlic - roasted, sautéed, and fresh, each revealing its unique notes. Roasted garlic adds softness and a sweet hint to the dish, sautéed gives a crunchy texture and rich taste, while fresh adds spiciness and a slight sharpness. The perfect pairing with white wine and olive oil makes this pasta wonderfully harmonious. The dish is great for both a cozy family dinner and a festive feast. The finishing touch - parmesan and red pepper flakes - adds richness of flavors and depth. It's a true delight for garlic lovers!
1
Preheat the oven to 220 degrees. Wrap 1 head of garlic in foil and bake for 1 hour until soft. Cool and squeeze the pulp from the cloves into a small bowl.
- Garlic: 2 heads
2
Meanwhile, boil the pasta in salted boiling water until al dente. Drain.
- Spaghetti: 500 g
3
Thinly slice 5 cloves of garlic, chop the remaining 3 cloves.
- Garlic: 2 heads
4
Heat olive oil in a pan over medium heat. Add thinly sliced garlic and fry until golden and crispy. Use a slotted spoon to transfer to a plate.
- Extra virgin olive oil: 2 tablespoons
- Garlic: 2 heads
5
In a pan with oil, add minced garlic and sauté for about 1.5 minutes, then add roasted garlic and pour in the wine. Cook for about 3 minutes.
- Garlic: 2 heads
- Garlic: 2 heads
- Dry white wine: 0.8 glass
6
Add pasta, parsley, and red pepper flakes. Season with salt and pepper. Mix and serve, topped with toasted garlic pieces and parmesan.
- Spaghetti: 500 g
- Chopped parsley: 1 glass
- Red pepper flakes: 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Grated Parmesan cheese: to taste