Roasted Garlic Bowtie Pasta Recipe
Roasted Garlic Bowtie Pasta
2015-07-21 07:50:12
Serves 8
It is my belief that the secret to cooking great food is the right combination of herbs and spices. Over the years I have cooked pasta and average of once per week for my family, it is the ultimate in comfort food. With all that practice I feel that I have perfected Italian cooking, that is what my big Sis, tells my children. Thanks Penelope, I love hearing that. Italian food is by far one of my favorite foods and the care I put into each dish as I prepare it makes a huge difference. Some days I want to make the garlic flavor more pronounced, as well using specific fresh herbs and spices. Fresh oregano and basil are a couple of my favorite herbs to grow in my garden, and I grow them specifically to make pasta sauce. This Roasted Garlic Bowtie Pasta is a wonderful combination of roasted garlic and fresh herbs. The roasted garlic is not nearly as pronounced as fresh garlic, however it adds a depth of flavor to the sauce and makes this recipe outstanding. I keep roasted garlic on hand. About once a month or so I roasted garlic wrapped in foil in the oven for about 45 minutes, and keep it in the refrigerator and use it as I need it, which is mainly used in pasta sauce. I also use a cold pressed extra virgin olive oil which helps to make a difference because it has more flavor to Italian food. Don’t feel that you can’t make this recipe if you don’t have roasted garlic on hand like me, just cut the recipe back to 2 cloves of fresh garlic and sauté using the same directions below, sauté the garlic until it is slightly browned. Now please note the word slightly, burned garlic will ruin any pasta sauce. This sauce can be made in thirty minutes, however, if you have more time you can cook it for up to 2 hours on low heat. I think that pasta sauce tastes even better the second day, so if you have leftovers, that is even better!
Let me know what you think of this recipe. Please comment below. I love hearing from you. Remember to follow me on Facebook and Pinterest for more great cooking ideas.
Bon Appetit,
Cecelia
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Prep Time
10 min
Cook Time
30 min
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped finely
- 4 large garlic cloves (roasted if you have it)
- 1 cup red wine – whatever you want to serve with meal is great!
- 1 (28 ounce) can petite diced tomatoes
- 1 (12 ounce) tomato sauce
- 1 cup pitted kalamata olives
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped oregano
- 1 tablespoon dried Italian Seasoning
- ½ teaspoon red pepper flakes
- Salt and Pepper to taste
- Grated Parmesan Cheese
Instructions
- In deep pot sauté two tablespoons olive oil, one medium onion finely chopped, 4 large roasted garlic cloves finely chopped, allow to cook about 2 minutes on medium heat, add one cup of a nice red wine (this will deglaze the pan and add depth of flavor) let most of the wine evaporate about 3 – 5 minutes, add in petite diced tomatoes, tomato sauce, salt, pepper, herbs and spices. Let simmer about 20 minutes. Meantime cook bowtie pasta according to package - minus one minute for aldente!
Notes
- Tip: Add olives to the sauce before serving, toward the end of cooking it to warm them in the sauce – the brine will take away from the spices and natural flavors.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Roasted Garlic Bowtie Pasta with fresh basil and fresh oregano. This Italian Pasta recipe is a winner!
Bon Appetit, Cecelia Dardanes
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