Three-garlic pasta

Three-garlic pasta

Garlic prepared three ways - roasted, fried and raw - for a light pasta dish with a powerful flavour.

, 21 September 2015

(1 vote)

Three-garlic pasta

  • 50 Mins

  • Serves: 4

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Nutritional Info
Each 237g serving contains

  • Energy

    1707KJ

    408KCAL

    20%

  • Fat

    8.8g

    med

    13%

  • Saturates

    2.1g

    low

    11%

  • Sugars

    2.4g

    low

    3%

  • Salt

    0.02g

    low

    0%
of your reference intake.
Typical energy values per 100g: 720kJ/172kcal.
Ingredients
  • 2 whole bulbs garlic
  • 2 tbsp olive oil
  • 300g long pasta
  • 20 cherry tomatoes
  • 200ml white wine
  • 2 tbsp parsley, chopped
  • 1 tsp crushed dried chillies
  • 25g Parmesan, grated
  • 1 lemon, zest of
Method

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Halve one garlic bulb horizontally. Drizzle 2 tsp of the oil onto the cut sides. Roast on a baking tray, cut sides down, for 40 minutes. Squeeze out the cloves and set aside.

  • Cook the pasta and drain.

  • Meanwhile, peel 8 garlic cloves. Crush 4 of them and thinly slice the other 4.

  • Heat the remaining oil in a pan. Cook the crushed garlic until slightly golden. Add the tomatoes and wine and simmer for 3 minutes. Add the pasta, parsley,roasted garlic and chillies.

  • Serve topped with the raw garlic, cheese and zest.