Pasta with Roasted Garlic Sauce, Arugula, and Walnuts
Roasted garlic in the time it takes to cook pasta? Believe it.
Why This Recipe Works
We throw garlic into almost every pasta dish here at the test kitchen, but for a dish based on the potent stuff, we decided to roast the garlic to mellow sweetness. Instead of waiting the hour-plus it can take to roast garlic in the oven, we brown 50 whole cloves in oil and then poach them in savory chicken broth and sweet, tangy balsamic vinegar. The best part? The whole thing takes less than 15 minutes. After pureeing the mixture to a silky sauce, we toss it with the pasta. Arugula and toasted walnuts bulk up the dish, and we like to serve it with Pecorino Romano for an earthy, salty finish.
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