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“This is a great dish for garlic lovers and for those who like pasta without tomato sauce. To roast the garlic youself, wrap a head of garlic in foil and bake in a 425 degree oven for about an hour. When garlic is cool, cut the tip of the head and squeeze garlic out with the back of a knife.I saw this recipe recently on Martha Stewart.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put roasted garlic in a small bowl and set aside.
  2. Cook pasta, following package directions, until al dente.
  3. Drain pasta and rinse with cold water.
  4. Thinly slice 5 cloves of garlic and finely chop the remaining 3 cloves.
  5. Heat olive oil over medium heat in large skillet - then add the SLICED garlic and cook until brown and toasty.
  6. Remove with a slotted spoon and set aside.
  7. Add chopped garlic to oil and cook until translucent (about 2 min).
  8. Add roasted garlic and white wine and simmer for 3 minutes.
  9. Remove from heat.
  10. Add spaghetti, parsley, red pepper, and salt and pepper to taste. Then toss together.
  11. Sprinkle toasted garlic slices and parmesean cheese over pasta and serve.

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