Garlic doesn’t take over this dish

  • 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

Beer, wine, spirits: Snohomish County booze calendar

End of Summer Beer Garden Hog Roast: Seattle’s Ravenna Brewing is hosting… Continue reading

Beer of the Week: 5 Rights Brewing’s Fresh hop imperial IPA

The Marysville brewery named its beer Wobbly the Laborer after the Industrial Workers of the World.

Get schooled on Texas BBQ at this Monroe restaurant in a bus

Brisket, pulled pork, sausage, chicken and the fixin’s all await you near the Reptile Zoo on U.S. 2.

Spy comedy ’Kingsman: The Golden Circle’ is laugh-out-loud funny

It’s a superficial but energetic sequel to the 2014 film about a clandestine British secret service.

Ben Stiller was born to play title character in ‘Brad’s Status’

Writer-director Mike White’s script has plenty of Brad’s voiceover, so this movie feels like a novel.

‘Friend Request’ a horror flick about the dangers of Facebook

Though it’s a little behind the times, Simon Verhoeven’s film about social media is effectively done.

39th annual Arts of the Terrace attracts regional artists

The Mountlake Terrace juried show features paintings, drawings, photography, miniatures and more.

See both versions of ‘The Odd Couple’ on Historic Everett stage

The Outcast Players perform Neil Simon’s classic comedy with alternating male and female casts.

Hear new songs from Josh Clauson at Saturday release party

The producer of the Summer Meltdown music festival and Flowmotion band leader has a solo album out.

Most Read