Ingredients with Measurements:
- 1 lb giganti pasta
- 1 head of garlic
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated parmesan cheese
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, exposing the cloves. Drizzle with 1 tbsp olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes, until the garlic is soft and fragrant.
3. While the garlic is roasting, bring a large pot of salted water to a boil. Add the giganti pasta and cook according to package instructions until al dente.
4. Drain the pasta in a colander and reserve 1/2 cup of the pasta cooking water.
5. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped rosemary and thyme and cook for 1-2 minutes until fragrant.
6. Squeeze the roasted garlic cloves out of their skins and add them to the skillet. Mash the garlic with a fork and stir to combine with the herbs.
7. Add the cooked pasta to the skillet and toss to coat with the garlic and herb mixture. If the pasta seems dry, add some of the reserved pasta cooking water to loosen it up.
8. Season the pasta with salt and pepper to taste. Sprinkle with grated parmesan cheese and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Giganti pasta can be substituted with any large tube-shaped pasta, such as rigatoni or penne.
- Fresh rosemary and thyme can be substituted with dried herbs, but use half the amount called for in the recipe.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Substitute the herbs with your favorite combination, such as basil and oregano.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to reserve some of the pasta cooking water to help loosen up the pasta if it seems dry.
- Use a fork to mash the roasted garlic and herbs together for a more uniform mixture.
- Don't overcook the pasta - it should be al dente, or slightly firm to the bite.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of water or broth to help loosen it up.
Presentation ideas:
Serve the pasta in a large serving bowl, garnished with fresh herbs and grated parmesan cheese.
Garnishes:
Fresh herbs, grated parmesan cheese
Pairings:
This pasta pairs well with a simple green salad and a glass of red wine.
Suggested side dishes:
Garlic bread, roasted vegetables
Troubleshooting advice:
If the pasta seems dry, add some of the reserved pasta cooking water to loosen it up.
Food safety advice:
Be sure to cook the pasta to the recommended time and temperature to ensure it is safe to eat.
Food history:
Giganti pasta is a large, tube-shaped pasta that originated in Italy. It is often used in baked pasta dishes or served with hearty sauces.
Flavor profiles:
This pasta dish is savory and herbaceous, with a subtle sweetness from the roasted garlic.
Serving suggestions:
Serve this pasta as a main course for a cozy weeknight dinner or as a side dish for a larger meal.
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Region: Greek