Roasted Garlic Pasta recipe
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Ingredients
- 1 head garlic 2 tablespoons olive oil 2 sticks butter, at room temperature salt and ground black pepper to taste 1 (8 ounce) package sliced mushrooms, or to taste 1 (10 ounce) basket cherry tomatoes, or to taste 1 (16 ounce) package bucatini pasta
Nutrition Info
- 930.2 caloriescarbohydrate: 93.4 gcholesterol: 122 mgfat: 55 gfiber: 4.3 gprotein: 18 gsaturatedFat: 30.4 gservingSize: -sodium: 385.2 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Roasted Garlic Pasta
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil.
Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Remove from the oven. Increase temperature to 450 degrees F (230 degrees C).
Place 6 to 8 cloves in a blender or food processor. Add butter, salt, and pepper and blend until smooth. Scoop about 2 tablespoons of the mixture into a saucepan over medium heat. Add mushrooms and cook until softened, about 5 minutes. Remove from heat.
Place cherry tomatoes in a bowl, toss with remaining olive oil, and season with salt and pepper. Spread over a baking sheet.
Roast in the oven until soft and browned, about 10 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes. Drain and toss with the mushrooms, roasted tomatoes, and remaining butter-garlic sauce.