Italian > Striche

Strica with Roasted Garlic and Tomatoes Recipe

Ingredients with Measurements:
- 1 pound of strica pasta
- 1 head of garlic
- 2 cups of cherry tomatoes
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- Fresh basil leaves for garnish

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 and drizzle with 1 tablespoon of olive oil. Wrap the garlic head tightly in the foil and place it on a baking sheet.
3. Cut the cherry tomatoes in half and place them on the baking sheet with the garlic. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
4. Roast the garlic and tomatoes in the oven for 25-30 minutes or until the garlic is soft and the tomatoes are slightly caramelized.
5. While the garlic and tomatoes are roasting, bring a large pot of salted water to a boil. Add the strica pasta and cook according to the package instructions until al dente.
6. Drain the pasta in a colander and reserve 1/2 cup of the pasta water.
7. Squeeze the roasted garlic cloves out of the head and mash them with a fork.
8. In a large bowl, combine the cooked pasta, roasted garlic, and roasted tomatoes. Toss well to combine.
9. Add the reserved pasta water and grated Parmesan cheese to the bowl and toss again.
10. Serve the strica pasta with roasted garlic and tomatoes hot, garnished with fresh basil leaves.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 450
Fat: 17g
Carbohydrates: 63g
Protein: 13g
Sodium: 340mg
Fiber: 4g

Substitutions for ingredients:
- Strica pasta can be substituted with any other type of pasta.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Parmesan cheese can be substituted with Pecorino Romano cheese.

Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Add chopped spinach or kale to the pasta for extra nutrition.
- Use roasted red peppers instead of tomatoes for a different flavor.

Tips and tricks:
- Be sure to reserve some of the pasta water to help create a sauce for the pasta.
- If the garlic is not soft enough after roasting, return it to the oven for another 5-10 minutes.
- Toss the pasta with the sauce immediately after cooking to prevent it from sticking together.

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 the sauce.

Presentation ideas:
Serve the pasta in individual bowls or on a large platter. Garnish with fresh basil leaves and grated Parmesan cheese.

Garnishes:
Fresh basil leaves and grated Parmesan cheese.

Pairings:
This pasta dish pairs well with a simple green salad and a glass of red wine.

Suggested side dishes:
Garlic bread, roasted vegetables, or a side salad.

Troubleshooting advice:
- If the pasta is too dry, add more pasta water or olive oil to the sauce.
- If the pasta is too saucy, add more grated Parmesan cheese to thicken the sauce.

Food safety advice:
Be sure to cook the pasta and roasted vegetables to the appropriate temperature to prevent foodborne illness.

Food history:
Strica pasta is a type of long, thin pasta that originated in Italy. Roasted garlic and tomatoes are a classic Italian flavor combination.

Flavor profiles:
This dish is savory, slightly sweet, and garlicky.

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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Taste: Savory, Tangy, Herbal, Roasted, Garlicky, Tomato, Tomato-Y