Roasted garlic and Tomato Pasta

fenway
fenway @Fenway

This pasta is creamy, fresh with lemon and robust with roasted garlic. Roasting the garlic mellows the flavor and melts into the fresh tomato lemon sauce. You can also add additional vegetables. We like spicy food so jalapeños are a great addition.

Roasted garlic and Tomato Pasta

This pasta is creamy, fresh with lemon and robust with roasted garlic. Roasting the garlic mellows the flavor and melts into the fresh tomato lemon sauce. You can also add additional vegetables. We like spicy food so jalapeños are a great addition.

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Ingredients

  1. 1whole head of garlic, cloves peeled
  2. 1 Tbspchili infused olive oil
  3. 8 ouncesangel hair pasta, cooked
  4. 3 Tbspbutter
  5. 15-25grape or cherry tomatoes
  6. Juice and zest of 1 lemon
  7. 2 Tbspeach fresh chopped basil, parsley and green onions
  8. 1/4-1/2 tspred pepper flakes
  9. 2 Tbspheavy cream
  10. Salt and pepper where needed
  11. 1/4 cupchicken stock
  12. 1/4 cupfresh grated Romano cheese

Cooking Instructions

  1. 1

    Spray a ramekin with non stick spray. Preheat the oven to 400°F.

  2. 2

    Coat garlic cloves with olive oil, sprinkle with salt and pepper and place garlic with oil in the prepared ramekin, cover with foil, place in the oven and roast until very tender about 35 to 40 minutes. Cool and chop garlic, reserving any oil with it.

  3. 3

    In a skillet heat butter until melted, add garlic with oil and tomatoes and cook gently until tomatoes just begin to soften, 2 to 4 minutes.

  4. 4

    Add cream, chicken stock, lemon, zest, pepper flakes, salt and pepper and heat for 2 minutes.

  5. 5

    Add herbs and pasta and toss to coat.

  6. 6

    Add cheese and mix in, serve hot and enjoy!

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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