Pasta with with Roasted Garlic
and Basil Sauce

Serve as a main course or side dish with a salad and garlic bread. The highly aromatic sauce is also delicious over freshly cooked vegetables.

Ingredients

• 10 cloves garlic

• 1/4 cup plus 1/4 tsp. safflower, sunflower, or vegetable oil

• 1 tbs. balsamic vinegar

• 1 cup chopped fresh basil

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped walnuts, or pine nuts

• 3 tbs. chicken broth

• 1/2 tsp. freshly ground pepper

• 2 tbs. freshly grated Parmesan cheese

• 12 oz. dried linguine

Method

1. Heat oven to 350°.

2. Place garlic cloves in a garlic baker or on a nonstick or lightly oiled baking sheet.

3. Cover and bake for 30 to 35 minutes.

4. Peel skin from garlic cloves, or squeeze out garlic pulp.

5. Combine garlic, 1/4 cup of the oil, vinegar, basil, parsley, nuts, chicken broth, and pepper in a food processor workbowl or blender container, and process until smooth.

6. Transfer to a bowl and stir in cheese; set aside or refrigerate.

7. Cook pasta according to package instructions.

8. Rinse pasta and drain.

9. Remove pasta to a saucepan over low heat.

10. Toss with garlic-basil mixture and serve.

  Makes 4 servings.

This recipe was excerpted from The Garlic Cookbook, © 2000. Reprinted with permission from the publisher: Bristol Publishing Enterprises, Inc., P.O. Box 1737, San Leandro, California, 94577. 

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David DiResta gives cooking demonstrations in the Boston area, works as a catering and retail consultant, and keeps up with current cooking and kitchenware trends. His other books (many coauthored with his wife Joanne) include Cooking with Parchment Paper, The Toaster Oven Cookbook, Sautés, and Oven and Rotisserie Roasting.