Three Garlic Pasta

"A wonderful pasta dish for true garlic lovers. From Martha Stewart."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 20mins




  • Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour.
  • Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
  • Cook pasta until al dente. Drain, and run under cold water to stop cooking.
  • Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp.
  • Remove garlic with slotted spoon; set aside.
  • Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss.
  • Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

Questions & Replies

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  1. I made this for dinner tonight and added mussels. It was so good. Thank you for such an easy recipe :)
  2. Garlic lovers this is for you. And the parsley is abundant in chlorophyll which may help with the garlic odor, so don`t skimp on it. ;)I Used Organic Brown rice pasta. I also used my Recipe #445304 which is an essential my home! Added some pasta water to the end mix for more sauce. Thanks for the yummy eats!
  3. This was good but needs some changes. The parsley was overwhelming so I think I would cut back on that a bit. I also would've liked more sauce - it was a bit dry. I loved all of the garlic! This definitely has potential.
  4. This was so great! We really enjoyed it. I used 1/2 chicken broth and 1/2 white wine for the 3/4 cup wine and I cut the pepper flakes to 1/4 tsp. It just seemed like an awful lot of wine and pepper for us (my little girl is just 6 so we have to make small changes for her). Thanks Chef Kate! Made for 123 tag.
  5. I've had pasta with parmesan cheese and a similar garlic treatment before, so I was pretty sure I'd like this but was curious to see how the wine and red pepper flakes fitted in. I used pinot grigio and it added a subtle richness to the flavor. Very good.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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