Mimi's Penne Pasta with Roasted Garlic Cream
Sauce
10 medium cloves of garlic plus 4 tablespoons minced garlic
(divided)
1 quart whipping cream
Salt and pepper to taste
Roasted roma tomatoes (see recipe)
6 tablespoons pine nuts
4 tablespoons olive oil
1 pound penne pasta, cooked, drained,
6 to 8 tablespoons thinly sliced fresh basil
1 cup freshly grated Parmesan cheese
6 tablespoons shredded Parmesan cheese, or to taste
Preheat oven to 300 degrees. Roast garlic by peeling and separating
the 10 cloves but leaving skins on. Place on baking sheet and roast
at 300 degrees 20 to 25 minutes (less in a toaster oven), or until
cloves are soft and tender and able to slip easily out of their
skins. Puree garlic in blender. Transfer to medium pot and add
cream, salt and pepper. Cook over medium high heat until mixture
reduces by about a fourth. Set aside but keep warm.
Make roasted tomatoes; set aside.
Preheat oven to 350 degrees. At this point, dish will be made in two
batches, unless you have an extra large saute pan.
Toast pine nuts in non-stick skillet over low heat until golden
brown, stirring frequently.
In large saute pan, heat 2 tablespoons olive oil. Add half the
minced garlic and saute until brown, about 2 minutes. Add half the
toasted pine nuts, then half the reserved garlic cream sauce.
Prepare pasta and immediately add half the pasta to pan. Stir to
combine. Add half the basil and half the grated Parmesan cheese and
mix gently. Remove from pan and repeat process with remaining
ingredients.
Top each serving with 1 tablespoon of shredded Parmesan cheese and
decoratively surround each serving with the four quarters from 1 of
the roasted tomatoes. Makes 6 servings.
Roasted roma tomatoes
6 roma tomatoes, quartered
Olive oil to taste
Salt and pepper to taste
3 to 4 sprigs fresh thyme
1 tablespoon minced garlic
Preheat oven to 350 degrees. Put tomatoes in center of cookie sheet
and drizzle with olive oil. Add salt and pepper. Lay thyme sprigs
over tomatoes. Sprinkle with garlic and bake in preheated oven 20
minutes until tomatoes are soft but not mushy. |