Petes Total Food

If you’re a garlic lover, this 60 Garlic Clove Pasta is the recipe for you. Slowly cooked garlic transforms from sharp and pungent to rich, sweet, and buttery, creating a silky sauce that coats every strand of pasta. Despite the impressive amount of garlic, the flavor is surprisingly mellow and balanced, making this dish comforting, flavorful, and completely irresistible.

Prep Time: 20 Minutes | Cook Time: 1 Hour | Serves: 4-6 | See Full Video Below

Ingredients:

• 16 Oz Rigatoni
• 60 Garlic Cloves
• 2-3 Cups Olive Oil
• 1 Tbsp Butter
• 1/4 tsp Red Pepper Flakes
• 1/4 Cup Chardonnay 
• 28 Oz Crushed Tomatoes 
• Fresh Grated Parmesan
• Basil Leaves

Directions:

• Start by peeling the garlic cloves
• Place the garlic in a pan on low heat and add the oil
• Cook on low for about 30-45 minutes or until golden brown, it should be a gentle simmer
• Put the garlic aside and save the oil for another recipe (it has an infused garlic flavor)
• At this point bring a pot of water to a boil, generously salt the water, and cook the rigatoni following package instructions (Take them off a minute early)
• Add 2 tbsp of oil back in the pan and add the butter with the red pepper flakes
• Add the wine to deglaze the pan, scraping any bits of the bottom with a spatula
• Take half of the garlic cloves and mash them into a paste with a fork, then add to the pan
• Add the crushed tomatoes and mix well
• Then drain your pasta making sure to save 1/4 of pasta water
• Add the pasta to the pan along with the pasta water (it helps the sauce stick better)
• Add the rest of the garlic back to the pan
• Remove from heat, plate and serve
• Top with fresh grated parmesan and basil leaves, enjoy!