An intense, yet effortless garlic sauce pasta


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Posted Online: Feb. 19, 2014, 10:50 am
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By J.M. Hirsch
The goal was simple — the most intense garlic pasta I could muster.

But there was a caveat. There is no joy in a dish that reeks of too much garlic, or that is so potent it is inedible. I wanted a garlic pasta that was deeply savory and delicious, that dripped with garlic flavor in every bite, but pleasantly so and without leaving you feeling overwhelmed.

The solution? A simple sauce made from garlic that is poached and pureed. The poaching mellows the garlic's intensity but not its flavor. Combine the puree with grated Parmesan cheese and a splash of the pasta cooking water, and you have a pasta dish that is over-the-top delicious and outrageously garlicky.

This recipe calls for 2 cups of garlic cloves. And yet it calls for very little else. You will be amazed at the depth of flavor you get from so few ingredients. And while I'm not normally a fan of buying pre-peeled garlic, I make an exception for this recipe. It would be a pain to peel that many cloves.

Fettuccine with Garlic-Parmesan Puree
Want to make this recipe vegetarian? Swap vegetable broth for the chicken broth.
Start to finish: 25 minutes
Servings: 6
2 cups garlic cloves, peeled
2 cups chicken broth
12 ounces fettuccine pasta
2 cups grated Parmesan cheese, plus extra to serve
Salt and ground black pepper

In a medium saucepan over medium-high heat, combine the garlic and broth. Bring to a boil and cook for 12 minutes, or until the broth is reduced by half and the garlic is very tender. Transfer the garlic and broth to a blender and puree until smooth. Set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and transfer to a large bowl.
Pour the garlic puree over the pasta. Using tongs, toss the pasta with the sauce, sprinkling in the cheese as you do it. When the cheese is nearly melted, drizzle in enough of the reserved pasta cooking water to form a smooth sauce. Season with salt and pepper, then serve topped with additional Parmesan.

Nutrition information per serving: 420 calories; 90 calories from fat (21 percent of total calories); 10 g fat (6 g saturated; 0 g trans fats); 25 mg cholesterol; 59 g carbohydrate; 3 g fiber; 3 g sugar; 24 g protein; 850 mg sodium.

















 



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  Today is Monday, Oct. 20, the 293rd day of 2014. There are 72 days left in the year.

1864 -- 150 years ago: The store of Devoe and Crampton was entered and robbed of about $500 worth of gold pens and pocket cutlery last night.
1889 -- 125 years ago: Michael Malloy was named president of the Tri-City Stone Cutters Union.
1914 -- 100 years ago: Dewitte C. Poole, former Moline newspaperman serving as vice consul general for the United States government in Paris, declared in a letter to friends that the once gay Paris is a city of sadness and desolation.
1939 -- 75 years ago: Plans for the construction of an $80,000 wholesale bakery at 2011 4th Ave. were announced by Harry and Nick Coin, of Rock Island. It is to be known as the Banquet Bakery.
1964 -- 50 years ago: An application has been filed for a state permit to organize a savings and loan association in Moline, it was announced. The applicants are Ben Butterworth, A.B. Lundahl, C. Richard Evans, John Harris, George Crampton and William Getz, all of Moline, Charles Roberts, Rock Island, and Charles Johnson, of Hampton.
1989 -- 25 years ago: Indian summer is quickly disappearing as temperatures slide into the 40s and 50s this week. Last week, highs were in the 80s.


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