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Roasted Garlic and Basil Pasta Sauce

A light pasta dish — and one of my favorites. I serve this with Chicken Piccata always – it has enough body to hold up to the bold flavors of the lemon sauce, but a light enough flavor that it won’t over-power the chicken. It can be served on it’s own, or with any type of meat — steak, roast, chicken, pork, fish.

This recipe is nice in summer, when you can pick the basil from the garden, or get it fresh from the market.



Roasted Garlic and Basil Pasta Sauce

1 roasted garlic bulb
1 minced clove garlic (raw)
1/3 cup butter, cut into small pieces to soften
1/3 cup olive oil
1 handfull basil, chopped or as a chiffonade
Salt and Pepper to taste (kosher salt and fresh cracked pepper)
1 pound linguini, cooked al-dente
1/4 cup shredded cheese — parmesean, romano, asagio

Add roasted garlic paste, raw garlic, butter (softened), oil, salt and pepper to pasta bowl and mash together lightly — enough to mix the garlic and butter into everything.

Add basil and mix lightly again, reserving a small bit of basil for garnish.

Pour hot cooked pasta over sauce and toss to coat. Sprinkle with shredded cheese, and garnish with basil.



One Response

  1. […] 15-20 minutes, from start to finish.  A quick evening meal that I usually serve with linguine (this recipe, in particular), and some good bastone italian […]

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