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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 3079_012108_garlicpasta.jpg

Ingredients Ingredient Checklist 1 head plus 8 cloves garlic Coarse salt and freshly ground pepper 1 pound farro spaghetti 2 tablespoons olive oil 3/4 cup dry white wine 1 cup loosely packed chopped fresh parsley 1 teaspoon crushed red pepper flakes Parmesan, for grating

Variations This delicious recipe for pasta with three kinds of garlic was adapted from the March 1997 issue of Martha Stewart Living.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 3079_012108_garlicpasta.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

3079_012108_garlicpasta.jpg

3079_012108_garlicpasta.jpg

Ingredients

Ingredients

  • 1 head plus 8 cloves garlic Coarse salt and freshly ground pepper 1 pound farro spaghetti 2 tablespoons olive oil 3/4 cup dry white wine 1 cup loosely packed chopped fresh parsley 1 teaspoon crushed red pepper flakes Parmesan, for grating

Directions

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.

Variations This delicious recipe for pasta with three kinds of garlic was adapted from the March 1997 issue of Martha Stewart Living.

Variations

This delicious recipe for pasta with three kinds of garlic was adapted from the March 1997 issue of Martha Stewart Living.

Reviews (11)

 Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0

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Reviews (11)

Add Rating & Review     4 Ratings   5 star values:        2    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

4 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

4 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       06/05/2008   Martha is famous for using parchment paper when bakeing wiith aluminum foil...Im not shur of the reason ...but I think it has something to do with elimitating an aluminum taste...or perhapes avoiding the possible absorption of the metal into the foods....I dont know...but Martha always uses parchment as a barrier between food and the foil.....  

Martha Stewart Member     Rating: Unrated       06/05/2008   pasta  

Martha Stewart Member     Rating: Unrated       02/15/2008   Excellent recipe. Very flavourful. My kids loved it.  

Martha Stewart Member     Rating: Unrated       02/12/2008   Last time I made it, I sprinkled 1/2 cup sun dried tomatoes (softened as indicated on the package) on top before serving, adding color and a slightly different flavor! "Mmm, good!" either way you make it!  

Martha Stewart Member     Rating: Unrated       01/25/2008   To everybody wondering on how to toast garlic. I saw this show with Martha and I didn't understamd why she used parchement paper. I have been roasting garlic for years in my recipes and the only thing you need to do is cut off the tip of the garlic head (not the root end) drizzle a little olive oil over it and wrap in foil. Bake at 400 degrees for 45-60 minutes depending on the size of the garlic head. You will know that it's done when the garlic cloves are soft and lightly carmelized. Hope this helps.  

Martha Stewart Member     Rating: Unrated       01/23/2008   What is the difference between farro spaghetti and regular?  

Martha Stewart Member     Rating: Unrated       01/21/2008   To Sassy-mommy: Place a piece of parchment paper in the middle of a large piece of foil. Then, put the bulb of garlic ON the piece of parchment, and gather it all up into the foil and place into the oven.  

Martha Stewart Member     Rating: Unrated       01/21/2008   Try cutting off the tip of the garlic head and drizzling it with olive oil before roasting...it came out really good. And fresh parsley, rather than dried, makes a huge difference.  

Martha Stewart Member     Rating: Unrated       01/21/2008   I watched the show today and Martha used the parchment paper along with a piece of foil. Lay the garlic on the paper and wrap it in the foil.  

Martha Stewart Member     Rating: Unrated       01/21/2008   I would like to know what parchment paper-lined foil is, says to use this to wrap garlic head in to roast

    Martha Stewart Member

    Rating: Unrated 06/05/2008

Martha is famous for using parchment paper when bakeing wiith aluminum foil…Im not shur of the reason …but I think it has something to do with elimitating an aluminum taste…or perhapes avoiding the possible absorption of the metal into the foods….I dont know…but Martha always uses parchment as a barrier between food and the foil…..

Rating: Unrated

pasta

Rating: Unrated 02/15/2008

Excellent recipe. Very flavourful. My kids loved it.

Rating: Unrated 02/12/2008

Last time I made it, I sprinkled 1/2 cup sun dried tomatoes (softened as indicated on the package) on top before serving, adding color and a slightly different flavor! “Mmm, good!” either way you make it!

Rating: Unrated 01/25/2008

To everybody wondering on how to toast garlic. I saw this show with Martha and I didn’t understamd why she used parchement paper. I have been roasting garlic for years in my recipes and the only thing you need to do is cut off the tip of the garlic head (not the root end) drizzle a little olive oil over it and wrap in foil. Bake at 400 degrees for 45-60 minutes depending on the size of the garlic head. You will know that it’s done when the garlic cloves are soft and lightly carmelized. Hope this helps.

Rating: Unrated 01/23/2008

What is the difference between farro spaghetti and regular?

Rating: Unrated 01/21/2008

To Sassy-mommy: Place a piece of parchment paper in the middle of a large piece of foil. Then, put the bulb of garlic ON the piece of parchment, and gather it all up into the foil and place into the oven.

Try cutting off the tip of the garlic head and drizzling it with olive oil before roasting…it came out really good. And fresh parsley, rather than dried, makes a huge difference.

I watched the show today and Martha used the parchment paper along with a piece of foil. Lay the garlic on the paper and wrap it in the foil.

I would like to know what parchment paper-lined foil is, says to use this to wrap garlic head in to roast

All Reviews for Pasta With Three Kinds Of Garlic

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All Reviews for Pasta With Three Kinds Of Garlic

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