Friday, October 17, 2008

Caramelized Garlic Pasta





This has to be one of the easiest, cheapest, tastiest things I've ever had. (Ok, some of you know I am prone to exaggeration. But still. Try it yourself.)  All the ingredients are things you probably have on hand, except for the arugula, which you can omit without losing the main flavor of this dish, which is the garlic.



You'll need (per person):

cooked pasta (you can use leftover pasta)
scant 1/4c olive oil
5 cloves garlic, minced (do not use a garlic press)
4 anchovies, chopped
red pepper flakes to taste
1t tomato paste (optional)
fresh breadcrumbs from 1 slice bread
large handful of arugula

In a large skillet (non-stick is fine here), add olive oil, garlic, anchovies, tomato paste and red pepper. Heat over low heat, stirring, until garlic turns pale golden, about 5 minutes (be careful not to let the garlic brown). Add breadcrumbs and stir to combine; add pasta and toss to coat.


Now turn off the heat and add arugula. Stir gently until leaves barely wilt. Serve!

3 comments:

Anonymous said...

kinda like what i had for dinner tonight. pasta avec poivrons et ongion et feniuel et autre chose, tout avec la creme. Et un bon vin rouge.

Maryann said...

Love it! Good job!! :)

[eatingclub] vancouver || js said...

Easy, delicious, and frugal -- what's not to love about this dish? Caramelized garlic? Bring it on!

Blog Widget by LinkWithin