Ingredients with Measurements:
- 1 pound capriola (or any other type of pasta)
- 1 head of garlic
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves.
3. Place the garlic head on a sheet of aluminum foil and drizzle it with 1 tablespoon of olive oil.
4. Wrap the garlic head tightly in the foil and place it on a baking sheet.
5. Roast the garlic in the oven for 30-35 minutes or until it is soft and golden brown.
6. Remove the garlic from the oven and let it cool.
7. While the garlic is roasting, bring a large pot of salted water to a boil.
8. Add the capriola to the boiling water and cook it according to the package instructions or until it is al dente.
9. Drain the pasta in a colander and set it aside.
10. Once the garlic is cool enough to handle, squeeze the roasted cloves out of the head and into a small bowl.
11. Mash the garlic with a fork until it forms a paste.
12. In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
13. Add the garlic paste, oregano, basil, and thyme to the skillet and cook for 1-2 minutes or until fragrant.
14. Add the cooked pasta to the skillet and toss it with the garlic and herb mixture until it is well coated.
15. Season the pasta with salt and pepper to taste.
16. Serve the Capriola with Roasted Garlic and Herbs hot, topped with grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 65g
Protein: 15g
Sodium: 300mg
Fiber: 3g
Substitutions for ingredients:
- Capriola pasta can be substituted with any other type of pasta.
- Fresh herbs can be used instead of dried herbs, but the measurements may need to be adjusted.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use roasted cherry tomatoes instead of roasted garlic for a different flavor profile.
- Add chopped spinach or kale to the pasta for extra nutrients.
Tips and tricks:
- Be sure to use enough salt in the pasta water to enhance the flavor of the pasta.
- Don't overcook the pasta or it will become mushy.
- Use a good quality olive oil for the best flavor.
- Double the recipe to have leftovers for lunch or dinner the next day.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pasta, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter for a family-style meal.
Garnishes:
Garnish the pasta with fresh herbs, such as parsley or basil, for a pop of color.
Pairings:
This pasta dish pairs well with a simple green salad and a glass of red wine.
Suggested side dishes:
Garlic bread or a side of roasted vegetables would be a great accompaniment to this pasta dish.
Troubleshooting advice:
If the pasta is too dry, add a splash of pasta water to the skillet to loosen it up.
Food safety advice:
Be sure to cook the pasta to the recommended time to ensure it is safe to eat.
Food history:
Capriola pasta is a type of pasta that originated in Italy. It is similar to penne pasta but has a slightly different shape.
Flavor profiles:
This pasta dish has a savory and slightly sweet flavor from the roasted garlic and a fragrant herb flavor from the oregano, basil, and thyme.
Serving suggestions:
Serve this pasta dish as a main course for dinner or as a side dish for a larger meal.
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Region: Italian