Roasted garlic pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Heads garlic | |
| 8 | ounces | Radiatore pasta |
| 2 | teaspoons | Olive oil |
| 1 | medium | Onion; chopped |
| 1 | medium | Red bell pepper; 1-inch pieces |
| 2 | cups | Steamed asparagus; 1-inch pieces |
| 4 | ounces | Tomato sauce |
| 2 | cups | Tomatoes; chopped |
| 4 | tablespoons | Fresh basil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 4 | tablespoons | Parmesan cheese |
Directions
Cut heads of garlic so all cloves are exposed. Wrap in foil and bake for 40 minutes at 350x. Squeeze the cloves to extract the softened garlic. Chop the garlic into a smooth paste. Set aside. Cook pasta. Heat olive oil in a saute pan on high heat. Add the onions and saute for 2 minutes. Add the red pepper and reduce heat to medium high. Saute for 5 minutes. Add the garlic paste, asparagus, and tomato sauce. Saute for 2 minutes. Add the tomatoes, salt, pepper, and half the basil. Mix thoroughly with the pasta. Garnish with grated cheese, remaining basil, and a sprig of basil leaves.
Recipe by: unknown
Posted to MC-Recipe Digest by "gswindell@..." <gswindell@...> on Apr 27, 1998