PASTA WITH GARLIC SAUCE, ARUGULA, AND WALNUTS
(Source, borrowed from Cooks Country)
I especially like to make this meal after work because it is pretty quick. And this recipe uses ingredients already in my pantry but still feels a little bit fancy and special. I like the peppery arugula paired with crunchy walnuts and tangy balsamic. Yummy and easy - what more could I ask for? My life is already started to get sorted.
Final thought: buy your garlic already peeled. Yes it's more expensive, but you'll need a lot. And if you peel the garlic yourself then your hands will smell like garlic and then the promises I made above will be lies. Don't make me a liar, buy already peeled garlic and your prep will be quicker and easier. Ok, now back to my chores! Enjoy your Monday.
Messy level: Three spoons and only because of the food processor. I love using a food processor until I have to take it apart to clean and realize that 2 minutes of blitzing leads to 4+ pieces of cleaning. Isn't life hard? Just kidding. Don't let the three spoon get you down, because the whole cooking process is pretty quick.
- 50 garlic cloves, peeled (1 cup)
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 cup chicken broth
- 2 tsp balsamic vinegar
- Salt and pepper
- 1 pound spaghetti
- 8 ounces arugula
- 1 cup walnuts, toasted and chopped
- Grated pecorino romano cheese
- In a medium saucepan over medium heat, combine the garlic and oil. Cover and cook until the garlic is browned all over. Stir occasionally. America's Test Kitchen says 6-8 minutes, but for me it's been like 12 minutes.
- While the garlic is going, bring 4 quarts of water to a boil in a large pot.
- Once the garlic is browned, add the broth, balsamic vinegar, ¾ tsp salt, and ½ tsp pepper. Bring to the garlic mix to a boil. Reduce the heat to low and simmer for for about 5 minutes. The garlic is ready when you can easily stab it with a fork.
- While your garlic is simmering, your water should have come to a boil. Salt the water generously and add in you spaghetti. Cook until al dente (look at package but about 8-10 minutes). Reserve ½ cup of the pasta water.
- When the garlic mixture is finished, transfer it into a food processor. Blend until smooth, about 1 minute.
- Drain pasta and return to the pot. Pour the sauce over. Add some of the reserved pasta water if you'd like to thin out the sauce.
- Mix in the arugula and chopped walnuts. Sprinkle with cheese.
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