PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
- Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
- Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
- Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
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Joe Bacon
[email protected]I'm going to try making this dish with different types of greens, like spinach or kale.
Clinesse Fynn
[email protected]This is a great recipe for using up leftover pancetta.
Deshan Kumara
[email protected]I love that this dish is so versatile. You can add or remove ingredients to suit your own taste.
Neba Yohannes1
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's also very affordable.
Zoya Tariq
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and I was able to make a delicious meal.
Knightgamer_
[email protected]This is my new favorite pasta dish. I've made it three times in the past month!
Md Prem Ahmed
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Michael Ozehor
[email protected]I added some red pepper flakes to the sauce for a little extra spice. It was delicious!
Md Shontos
[email protected]I used a different type of pasta than the recipe called for, and it turned out great. I think this dish would be good with any type of pasta.
Alarape S Aderemi Musak
[email protected]This dish was easy to make and didn't take too long. I was able to get dinner on the table in about 30 minutes.
Antor Chowdhury
[email protected]I'm not usually a fan of arugula, but it really worked in this dish. The bitterness of the arugula balanced out the richness of the pancetta and garlic.
Kk Lala
[email protected]This pasta dish was a hit with my family! The roasted garlic and pancetta added so much flavor, and the arugula gave it a nice peppery bite. I will definitely be making this again.