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I wanted to do something a bit different last night for a side dish. I use a lot of garlic but I had never roasted a full head of garlic before.
I cut the top off just enough to expose the cut cloves, drizzled it with olive oil, S&P, put in small dish, covered with tin foil, and cooked it for 35 minutes at 375 in my toaster oven. I know it can be cooked just wrapped in foil too. I found about half a box of cooked and frozen penne pasta which I took out to defrost.
I sauteed a large chopped onion in olive oil and butter, added about 2 cups of partially thawed cherry tomatoes from the summer garden and cooked till the tomatoes started to split. Next I added a bunch of Italian seasoning, S&P, added the thawed pasta, the cooled down and chopped roasted garlic (it has to be cool in order to squeeze it out) and tossed it all and cooked a few more minutes. I served it with fresh parmesan on top. It was very good and I was surprised at how mild the garlic was. Everybody in my family really liked it.
One complaint is that the pasta was really not hot enough for me while the tomatoes were really hot, especially when they burst in your mouth! I think I should have put the pasta in some boiling water first to make sure it was heated through. If I was making the dish without frozen pasta it would not have been a problem. I thought about making a cream sauce with the garlic and pasta but I didn't want to mix tomatoes with cream sauce.
Would you do anything different with these ingredients? I still have a whole bunch of frozen cherry tomatoes to enjoy over the winter and I like to dress up Ragu with them on nights I have to get something on the table in a hurry.
Mix-in some fresh chopped parsley at the end, before you add the parmesan, for some visual appeal and brightness.
I'm sad to say my parsley died in the first frost but I should have used some dried. Thanks.
Quote:
Originally Posted by missik999
How about some roasted red peppers to add flavor and color?
DH does not do peppers. He says all peppers talk back to him. Are roasted red peppers hot or "zippy" like regular peppers? I've never cooked with them except for company when DH wasn't home! That was a long time ago.
I like to roast the garlic, and then whip some real butter with mixer. Add into mixing bowl the
roasted garlic, some fresh chopped basil, grated parmesan and some olive oil. It makes a great spread to put on Italian bread for toasting. Adding some shredded mozzarella to the loaf that been sliced in half, wrapped in aluminum foil, and toast at 400 for about 20 minutes.
Really tasty!
DH does not do peppers. He says all peppers talk back to him. Are roasted red peppers hot or "zippy" like regular peppers? I've never cooked with them except for company when DH wasn't home! That was a long time ago.
If we are talking about red bell peppers, they are sweet peppers and contain no capsaicin. Absolutely no "hot" to them. You could rub them in your eyes and suffer no ill effects. If it's for some other reason he can't "do" peppers, that is another matter. All peppers are considered a fruit.
I like to roast the garlic, and then whip some real butter with mixer. Add into mixing bowl the
roasted garlic, some fresh chopped basil, grated parmesan and some olive oil. It makes a great spread to put on Italian bread for toasting. Adding some shredded mozzarella to the loaf that been sliced in half, wrapped in aluminum foil, and toast at 400 for about 20 minutes.
Really tasty!
That sounds very yummy. Will definitely have to try this.
If we are talking about red bell peppers, they are sweet peppers and contain no capsaicin. Absolutely no "hot" to them. You could rub them in your eyes and suffer no ill effects. If it's for some other reason he can't "do" peppers, that is another matter. All peppers are considered a fruit.
That is exactly what I've been trying to tell him for 40 years! But once he gets something in his mind it stays. He won't touch sour cream cause he thinks it's sour!!!!
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