My colleagues and I are suckers for recipes that combine two of our favorite ingredients: extra virgin olive oil, naturally, and garlic. So we knew we’d struck culinary pay dirt when we saw this recipe for roasted garlic pasta with olive oil and Parmesan. (Click here to see the recipe.)
“One of the things I love most about this dish is how the ingredients are so simple, yet the flavor is so robust,” Erin Clarke, the food blogger who created this pasta, tells us. “You have the body of the roasted garlic, the freshness and fruitness of the olive oil, and the nuttiness of the Parmesan cheese.”
This dish is a riff on the classic Italian dish, pasta aglio e olio. It’s a garlicky pasta that’s a “universal favorite, especially among Rome’s chic insomniacs,” writes Italian food expert Marcella Hazan, noting that they depend on late-night spaghetti “to see them through the night.”
Here’s how Erin makes her version. A head’s worth of peeled garlic cloves are tossed with olive oil and roasted in the oven for about 15 minutes, until golden brown. The garlic, the oil, Parmesan and additional olive oil are puréed in a food processor or blender until smooth.
The garlic-olive oil mixture, red pepper flakes, more Parmesan, and parsley ultimately are combined with pasta and some pasta cooking water. Mangiare! (Click here to see the recipe.)
Personally, I’d also love to prepare this with our very special Limited Reserve. Available later this fall, Limited (as we call it) is our freshest tasting olive oil, delivering fruity and grassy notes. It’s bottled unfiltered from the press and gives a “burst” of flavor intensity upon tasting.