Ingredients:
3 cups chicken broth
7 heads garlic, peeled
3/4 lb your favorite pasta ( I like farfale or bowtie)
1 tablespoon olive oil
3/4 cup minced garlic
1 teaspoon crushed red pepper flakes
3/4 cup fresh oregano, minced
salt
freshly ground black pepper
Directions:
NOTE: If you’d like this to be more a cajun flare, add your favorite cajun seasoning salt and change the oregano to parsley Preheat the oven to 250 F degrees.
In a 9 x 12 inch baking dish, combine 1 1/2 cups chicken broth and the peeled whole garlic cloves.
Roast, uncovered, tossing every 10 to 15 minutes, until golden brown, Set aside.
In a large saucepan, cook the pasta in boiling water over high heat for 8 to 12 minutes, until al dente.
Drain, reserving 3/4 cup of the cooking water.
Return to the saucepan, cover and keep warm over low heat.
In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat.
Add the minced garlic and pepper flakes.
Stir and cook for 2 to 3 minutes, until garlic turns golden brown but not brown.
Add the pasta, roasted garlic and reserved pasta water.
Toss and cook for 1 to 2 minutes to allow the pasta to absorb the sauce.
Add oregano and toss again.
Season with salt and pepper.
Serve with a salad and garlic toast.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.