July 4, 2005
Roasted Garlic Pasta
This post covers two recent discoveries. One of the most beautiful things to happen to the vegetable world: Chinese Garlic or "single-clove" garlic. What appears to be a small, tight head of garlic, is peeled to reveal one, glorious bulb of garlicky goodness. I roast them (unpeeled) on the grill:
The second discovery: Cape Herb Spices. I finally heard enough about them from everyone else and decided to try them for myself. Of course, they aren't available in Germany, so my sister shipped me a set from the U.S. The particular spice combination I used on this pasta is called Solar Power [seasoned by the sun] and includes sundried tomatoes, black pepper, roasted garlic, olives, bell peppers, red onion, basil, and wheatgrass:
Not only is it delicious on pasta and perfect for pizza, use it to bring warmth and life to dressings for summer salads:
Roasted Garlic Pasta
2 heads of Chinese Garlic;
good spaghetti (enough for two of you), cooked al dente;
1 cup fresh peas;
good handful of cherry tomatoes, quartered;
1/2 cup sliced pancetta;
olive oil;
Solar Power seasoning;
salt and parmesan.
Roast the garlic heads, unpeeled, at medium-low heat on the grill for about 10 minutes. Allow to cool and then remove the skins.
Meanwhile, saute the pancetta until it is slightly crisp around the edges. Toss in the tomatoes and peas, and saute for a few minutes more.
Toss the spaghetti into the pan and mix well with tongs. Grind in the Solar Power, and season with salt and parmesan. Combine well and pour into plates, topping each serving with a whole roasted garlic head.
(I like to mash the garlic head and distribute it through my pasta; I highly recommend it!)
Serves 2.
Solar Power Dressing
1 shallot, minced;
1 tbsp Dijon mustard;
Juice of 1 lemon;
Olive oil;
1/2 cup plain yogurt;
Solar Power;
salt to taste
Whisk the lemon juice into the Dijon. Whisk in olive oil (1/4 cup or less, eyeball it). Add the shallot. Grind in Solar Power (to taste). Allow this to sit for 3 to 5 minutes. Whisk in yogurt. Adjust seasoning. Note: This dressing is meant to be very bright!
I served this on a salad of avocado and jicama:
