Ingredients with Measurements:
- 1 pound of taragna pasta
- 1 head of garlic
- 2 cups of cherry tomatoes
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
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. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Place on a baking sheet and roast for 30-35 minutes, or 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 taragna pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
4. Cut the cherry tomatoes in half and toss with 1 tablespoon of olive oil, salt, and black pepper. Spread the tomatoes on a baking sheet and roast for 15-20 minutes, or until they are slightly caramelized.
5. Once the garlic is roasted, remove it from the oven and let it cool for a few minutes. Squeeze the garlic cloves out of their skins and mash them with a fork.
6. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the mashed garlic and sauté for 1-2 minutes, or until fragrant.
7. Add the cooked pasta to the skillet and toss to coat with the garlic oil.
8. Add the roasted tomatoes, Parmesan cheese, and chopped basil to the skillet. Toss everything together until the cheese is melted and the pasta is coated in a creamy sauce.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 57g
Protein: 16g
Sodium: 400mg
Sugar: 4g
Fiber: 5g
Substitutions for ingredients:
- Taragna pasta can be substituted with any other type of pasta.
- Cherry tomatoes can be substituted with any other type of tomato.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Fresh basil can be substituted with dried basil or any other fresh herb.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped spinach or kale for some extra greens.
- Use sun-dried tomatoes instead of roasted cherry tomatoes for a different flavor.
Tips and tricks:
- Be sure to roast the garlic until it is soft and fragrant, but not burnt.
- Don't overcook the pasta - it should be al dente.
- Reserve some of the pasta water to add to the skillet if the sauce is too thick.
- Top with additional Parmesan cheese and fresh basil for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
This dish pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
Garlic bread, roasted vegetables
Troubleshooting advice:
- If the pasta is too dry, add some reserved pasta water to the skillet.
- If the sauce is too thin, let it simmer for a few minutes to thicken.
Food safety advice:
- Be sure to wash your hands and all utensils before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Taragna pasta is a traditional pasta from the Lombardy region of Italy. It is made with a mixture of buckwheat and wheat flour, giving it a unique texture and flavor.
Flavor profiles:
This dish is savory and creamy, with a hint of sweetness from the roasted tomatoes and a nutty flavor from the taragna pasta.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Rich, Herbaceous, Aromatic