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Home » Recipes » Savoury » Main Courses » Noodles: Pasta » Roasted Garlic Pasta

March 25, 2012 Italian

Roasted Garlic Pasta

I made myself a really quick and easy lunch on Friday afternoon. It can be assembled within 35 minutes – with 30 minutes actually spent waiting for the garlic and tomatoes to roast, the water to boil and the pasta to cook.

There’s really not much skills involved here except to cook a good pot of al-dente pasta and to pan-fry two eggs. The pasta should be cooked but still firm – mushy pasta’s still acceptable but it won’t taste as nice.

Overall, the garlic taste is not very strong in my opinion, and the amount of cream used is just right – not too overly creamy, making this pasta light and tasty. Though I over-cooked the egg a little, but it’s still got some oozing yolk… who doesn’t love oozing yolk?

My plain laziness on that day resulted in no step-by-step photos for this recipe, will try to remember to take photos of the process the next time I cook it again! 😉

Do join in the Blog Hop event hosted by Zoe from Bake for Happy Kids – Cook Like a Star!

Bon Appétit!



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Roasted Garlic Pasta

Serves 2
By Jasline N.
Servings: 0

INGREDIENTS
 

  • 8 cloves of garlic
  • 100 grams cherry tomatoes, optional
  • 2 eggs
  • 180 grams linguine / spaghetti
  • 60 ml heavy cream / thickened cream
  • 20 grams finely grated Parmesan
  • Salt and freshly ground black pepper

INSTRUCTIONS

  • Preheat the oven to 180 degrees Celsius. Wrap the garlic cloves in aluminum foil. Roast the garlic cloves for 30 minutes until they are tender. Squeeze the softened garlics from their skins and mashed with a fork. Set aside and keep warm.
  • Wash and drain the cherry tomatoes. Place it in a roasting dish and roast for 15 to 20 minutes until the skins are wrinkly.
  • Pan-fry the eggs until the whites have set but the yolks are still runny.
  • Bring a large pot of water to boil. Salt the water (1/2 tablespoon of salt to every litre of water). Once the water has come to a boil, add in the linguine / spaghetti and cook until al-dente.
  • Reserve a small bowl of pasta water. Drain the pasta (don't have to drain it totally and do not rinse the pasta) and return the pasta back to the pot. Add in the mashed garlic, cream, Parmesan and black pepper. Toss to mix them altogether. Add in the pasta water bit by bit for lubrication if needed and add in additional salt, black pepper or cream if desired.
  • Serve immediately.

NOTES

- Adapted from Donna Hay's Roasted Garlic Pasta with Quail Egg
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

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Categories: Italian Tags: cook like a star, cream, donna hay, garlic, parmesan, tomato, whole egg

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Reader Interactions

Comments

  1. Jasline says

    March 28, 2012 at 1:40 pm

    It is indeed yum! It’s my favourite pasta dish at the moment 😀

    Reply
  2. Jasline says

    March 28, 2012 at 1:39 pm

    Thank you April!

    Reply
  3. Colline says

    March 28, 2012 at 6:54 am

    A delicious quick and easy lunch. Yum!

    Reply
  4. glutenfreezen says

    March 27, 2012 at 10:48 pm

    What a gorgeous meal!

    Reply
  5. Jasline says

    March 27, 2012 at 9:45 pm

    Thank you for the compliment, Heather! (:

    Reply
  6. Everyday Commotion says

    March 27, 2012 at 9:43 pm

    This looks delicious (and beautiful photo, too)!

    Reply
  7. Jasline says

    March 27, 2012 at 7:18 pm

    Yea it’s going into my lazy-meals-list! (: your blogs amazing! Thanks for stopping by too (: have a great week ahead!

    Reply
  8. Chica Andaluza says

    March 27, 2012 at 4:18 pm

    A lovely, speedy, healthy, tasty lunch! You have a lovely blog here – thanks for popping over to mine and subscribing, glad you liked it 🙂

    Reply
  9. Jasline says

    March 27, 2012 at 1:41 pm

    This pasta dish is a perfect combination of oozing yolk and garlic and cream… thanks for hosting Cook Like a Star! Otherwise I would not have discovered such a wonderful recipe! (:

    Reply
  10. Jasline says

    March 27, 2012 at 1:33 pm

    Thanks! It’s really easy to make too 😉

    Reply
  11. Jasline says

    March 27, 2012 at 1:30 pm

    Thanks, it does, do try it 😉

    Reply
  12. Jasline says

    March 27, 2012 at 1:29 pm

    Hehe I love oozing yolk too! I will be terribly upset whenever I overcooked my eggs…

    Reply
  13. Jasline says

    March 27, 2012 at 1:28 pm

    Thank you! It’s a garlicky, creamy and delicious!

    Reply
  14. Jasline says

    March 27, 2012 at 1:27 pm

    Wow thanks for letting me know. I’m gonna go check it out! 😉 Thank you for the compliments!

    Reply
  15. Zoe says

    March 27, 2012 at 10:50 am

    I like the idea of having oozing egg yolk with my pasta… feel like drooling thinking of this idea.

    I like the idea of having roasted garlic with my pasta and I can imagine the smell of roasted garlic must be very enchanting.

    Reply
  16. Abbygail says

    March 27, 2012 at 1:07 am

    Guess I should try this too.. Looks really yummy 😉

    Reply
  17. Villy says

    March 26, 2012 at 4:34 pm

    Yum! Looks delicious!

    Reply
  18. Life is Full says

    March 26, 2012 at 12:34 pm

    I like Donna Hay and I love oozing yolk. 🙂

    Reply
  19. Just A Smidgen says

    March 26, 2012 at 8:32 am

    I was just going on about a nice soft, over-easy egg with spree’s post and then, ta-da, like magic, here is one in all it’s glory! Bathed in garlic and cream sauce atop pasta.. just perfect!!

    Reply
  20. girlinafoodfrenzy says

    March 26, 2012 at 6:19 am

    I love Donna Hay! She has a sensational E-Zine on line that’s amazing value (19.95 for 6 months) subscription! Totally worth checking out! Loving the colours and simplicity too in your picture! Pasta + egg combos are a favourite here too 🙂

    Reply

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