Best Three Garlic Pasta Recipes

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THREE WAY GARLIC PASTA WITH BEANS AND PEPPERS



Three Way Garlic Pasta with Beans and Peppers image

Categories     Bean     Garlic     Pasta     Sauté     Low Fat     Vegetarian     Low Cal     Bell Pepper     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 medium heads garlic, cloves separated and peeled
2 cups cold water
2 teaspoons salt
3 orange bell peppers
2 teaspoons chopped fresh thyme
1/2 pound baby spinach
10 ounces campanelli (bellflower) pasta or penne
1 tablespoon extra-virgin olive oil
1 (19-oz) can white beans, rinsed and drained
1 tablespoon balsamic vinegar
1/4 cup finely grated Parmigiano-Reggiano (2/3 oz)

Steps:

  • Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve.
  • Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.
  • While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces.
  • Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl.
  • Cook pasta in a large pot of boiling salted water until al dente.
  • Make sauce while pasta is cooking:
  • Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.
  • Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately.

THREE GARLIC PASTA



Three Garlic Pasta image

Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating

Steps:

  • Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
  • Cook pasta until al dente. Drain, and run under cold water to stop cooking.
  • Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

THREE-BEAN CHICKEN PASTA SALAD WITH GARLIC OIL



Three-Bean Chicken Pasta Salad with Garlic Oil image

Make this garlicky chicken pasta salad a hearty meal with kidney beans, navy beans and green beans.

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/3 cup olive oil
3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 cup trimmed chopped green beans
8 ounces dried gemelli
1 cup shredded rotisserie chicken, skin and bones removed
1/2 cup canned kidney beans, rinsed and drained
1/2 cup canned navy beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots

Steps:

  • Heat the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the garlic oil.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the chicken, kidney beans, navy beans, parsley and shallots to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

PASTA WITH THREE KINDS OF GARLIC



Pasta With Three Kinds Of Garlic image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1 head plus 8 cloves garlic
Coarse salt and freshly ground pepper
1 pound farro spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed chopped fresh parsley
1 teaspoon crushed red pepper flakes
Parmesan, for grating

Steps:

  • Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
  • Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.
  • Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

THREE GARLIC PASTA



Three Garlic Pasta image

Make and share this Three Garlic Pasta recipe from Food.com.

Provided by Chef Kate

Categories     Spaghetti

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 head garlic
8 garlic cloves
1 lb spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red pepper flakes
salt & freshly ground black pepper
parmesan cheese, for grating

Steps:

  • Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour.
  • Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
  • Cook pasta until al dente. Drain, and run under cold water to stop cooking.
  • Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp.
  • Remove garlic with slotted spoon; set aside.
  • Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss.
  • Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

Nutrition Facts : Calories 556.9, Fat 8.8, SaturatedFat 1.3, Sodium 21.3, Carbohydrate 94.4, Fiber 4.7, Sugar 3.9, Protein 16.7

THREE GARLIC PASTA



THREE GARLIC PASTA image

Categories     Cheese     Pasta     Dinner

Yield 4 servings

Number Of Ingredients 8

1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating

Steps:

  • 1.Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside. 2.Cook pasta until al dente. Drain, and run under cold water to stop cooking. 3.Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

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