Ingredients with Measurements:
- 1 pound pranohora pasta
- 1 head of garlic
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
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. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly in the foil.
3. Roast the garlic in the oven for 30-40 minutes, or until the cloves are soft and golden brown. Remove from the oven and let cool.
4. Bring a large pot of salted water to a boil. Add the pranohora pasta and cook according to package instructions, or until al dente.
5. While the pasta is cooking, squeeze the roasted garlic cloves out of their skins and mash them with a fork.
6. Drain the pasta and return it to the pot. Add the mashed garlic, grated parmesan cheese, remaining olive oil, salt, and pepper. Toss well to combine.
7. Serve hot, garnished with additional parmesan cheese and chopped fresh parsley, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 50g
Protein: 12g
Sodium: 300mg
Substitutions for ingredients:
- Pranohora pasta can be substituted with any other type of pasta.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
- Olive oil can be substituted with any other type of oil.
Variations:
- Add cooked shrimp or chicken to the pasta for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use roasted garlic oil instead of olive oil for an even stronger garlic flavor.
Tips and tricks:
- Be sure to wrap the garlic tightly in foil to prevent it from burning in the oven.
- Reserve some of the pasta cooking water to add to the sauce if it seems too thick.
- Use a microplane grater to grate the parmesan cheese for a finer texture.
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, adding a splash of water or milk to the sauce to loosen it up if needed.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter, garnished with fresh parsley and additional parmesan cheese.
Garnishes:
Chopped fresh parsley and additional grated parmesan cheese.
Pairings:
This pasta pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or a side of roasted vegetables.
Troubleshooting advice:
If the pasta seems too dry, add a splash of olive oil or pasta cooking water to loosen up the sauce.
Food safety advice:
Be sure to cook the pasta to the recommended time to ensure it is fully cooked and safe to eat.
Food history:
Pranohora pasta is a traditional pasta shape from the Calabria region of Italy.
Flavor profiles:
This pasta dish is rich and savory, with a strong garlic and parmesan flavor.
Serving suggestions:
Serve this pasta as a main dish for a cozy weeknight dinner or as a side dish for a larger meal.
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