Garlic dish proves delicious but not overpowering
Boil and purée to preserve flavour, lower intensity
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 flavour in every bite, but pleasantly so and without leaving you feeling overwhelmed.
The solution? A simple sauce made from garlic that is poached and puréed. The poaching mellows the garlic’s intensity, but not its flavour. Combine the purée 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 two cups (500 mL) of garlic cloves. And yet it calls for very little else. You will be amazed at the depth of flavour you get from so few in- gredients.
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.
Want to make this recipe vegetarian? Swap vegetable broth for
the chicken broth. Start to finish: 25 minutes
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 purée 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 (60 mL) of the pasta cooking water, then drain the pasta and transfer to a large bowl.
Pour the garlic purée 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.
Luca is part of the Catena family, in this case Laura Catena, but her wines have their own personality, focusing on old vineyards and select sites. Luca has received a lot of accolades in the wine press and as such it is in limited distribution but is worth searching for. This entry level Luca Malbec is sourced from three old vineyards in the Uco Valley. It displays notes of bright strawberry fruit with some fig and balsamic undertones. It spends 16 months in oak but is still quite restrained. A nicely balanced wine that would pair nicely with lamb or porchetta.
FOR WINE IN WWW.LIQUORCONNECT.COM
IS A LONG TIME WINE MERCHANT AND WRITER AND A REGULAR
This pasta dish is intensely flavourful while remaining mellow. 2 cups (500 mL) garlic cloves, peeled 2 cups (460 mL) chicken broth 12 oz (340 g) fettuccine pasta 2 cups (500 mL) grated Parmesan cheese, plus extra to serve Salt and ground black pepper