Garlic doesn’t take over this dish

  • By J.M. Hirsch Associated Press
  • Thursday, February 13, 2014 6:35pm
  • Life

The goal was simple — the most intense garlic pasta I could muster.

But there was a caveat.

There is no joy in a dish that reeks of too much garlic, or that is so potent it is inedible. I wanted a garlic pasta that was deeply savory and delicious, that dripped with garlic flavor in every bite, but pleasantly so and without leaving you feeling overwhelmed.

The solution? A simple sauce made from garlic that is poached and pureed. The poaching mellows the garlic’s intensity, but not its flavor.

Combine the puree with grated parmesan cheese and a splash of the pasta cooking water and you have a pasta dish that is over-the-top delicious and outrageously garlicky.

This recipe calls for 2 cups of garlic cloves. And yet it calls for very little else. You will be amazed at the depth of flavor you get from so few ingredients.

Fettuccini with garlic-Parmesan puree

2 cups garlic cloves, peeled

2 cups chicken broth

12 ounces fettuccine pasta

2 cups grated Parmesan cheese, plus extra to serve

Salt and ground black pepper

In a medium saucepan over medium-high heat, combine the garlic and broth. Bring to a boil and cook for 12 minutes, or until the broth is reduced by half and the garlic is very tender. Transfer the garlic and broth to a blender and puree until smooth. Set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve ¼ cup of the pasta cooking water, then drain the pasta and transfer to a large bowl.

Pour the garlic puree over the pasta. Using tongs, toss the pasta with the sauce, sprinkling in the cheese as you do it. When the cheese is nearly melted, drizzle in enough of the reserved pasta cooking water to form a smooth sauce. Season with salt and pepper, then serve topped with additional Parmesan.

Want to make this recipe vegetarian? Swap vegetable broth for the chicken broth.

Makes 6 servings. Per serving: 420 calories; 90 calories from fat (21 percent of total calories); 10 g fat (6 g saturated; 0 g trans fats); 25 mg cholesterol; 59 g carbohydrate; 3 g fiber; 3 g sugar; 24 g protein; 850 mg sodium.

More in Life

Where the wild things are in Snohomish

Step into the studio of Imps and Monsters creator Justin Hillgrove for a Black Friday sale.

Meet Nellie, Thor, Raven, Lola, Jasper, Gunner and Bella

These six dogs are waiting for loving homes.

Did you know? Bats edition

Worthwhile Everett library reading and viewing about bats of the animal, sport and hero varieties.

Heavy Hollywood headlines: Horton’s preview of holiday movies

In the midst of all the sexual-misconduct allegations, the upcoming movie season offers some relief.

Celebrate Native American Heritage Month with reads, listens

Pay tribute to the contributions of indigenous people to national history and culture.

Sister is the victim of financial abuse

By Carolyn Hax / The Washington Post Dear Carolyn: My sister stays… Continue reading

Grandma’s fed up with kids’ disrespect for Thanksgiving traditions

By Tom and Dee Hardie with Key Kidder Dear Grandparenting: This is… Continue reading

Today in History: Nov. 22

Today is Wednesday, Nov. 22, the 326th day of 2017. There are… Continue reading

Don’t forbid friendship with back-talking neighbor kid

Q: Our 8-year-old has suddenly developed a very sassy mouth. She picked… Continue reading

Most Read