One-Pot Roasted Garlic Pasta
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(480)
Ingredients
4 servings
- 2 garlic heads (25 cloves or so), peeled
- 1/3 cup extra-virgin olive oil
- 2 teaspoons salt, plus more to taste
- 1 pound shells or cavatappi
- 1/2 cup heavy cream
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Preparation
Step 1
Set aside one garlic clove for later. Place a sieve over a heatproof measuring cup and set aside.
Step 2
In a medium (3- to 4-quart) pot over medium heat, combine the oil and the remaining garlic cloves. Once the oil starts sizzling, reduce the heat to low and fry, stirring frequently, until the garlic develops a golden-brown exterior, about 8 minutes, occasionally basting the garlic to ensure uniform color. Pour the garlic into the sieve and reserve the garlic-infused oil.
Step 3
To the same pot, add the fried garlic, 5 cups of water and the salt, and bring to a boil over high heat. Boil for 5 minutes. Using a slotted spoon, transfer the garlic to a cutting board. Using the back of a knife, carefully crush the cloves into a fine paste. To the boiling water, add the pasta and garlic paste. Cook over high, stirring frequently, until pasta is al dente, which is often about 3 minutes fewer than what the packaging specifies. The water should be reduced by about half at this point.
Step 4
Finely grate the remaining raw garlic clove. To the pot, add the grated garlic, garlic-infused oil and cream. Mix until the liquid emulsifies into a thin, brothy sauce and pasta is cooked through. Taste and season with salt, as needed. The sauce will thicken as the pasta rests for a minute or two.
Step 5
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