I found this recipe called Pasta with 50 Garlic Clove Sauce and thought I would give it a shot. I was a little skeptical about so much garlic, but it turned out amazingly good. For a little color and texture I added some arugula and chopped walnuts.
1 pound pasta, spaghetti or other
40 medium or 50 small garlic cloves
2 tablespoons olive oil
Large handful arugula
1/4 cup chopped walnuts
Preparation:
Prepare the garlic sauce by taking a 10" sauté pan and adding the olive oil and garlic cloves. Bring the temp up so the garlic cloves slowly brown. If you burn the garlic then you'll need to start over, so take it slow. After about 10 minutes the garlic cloves will be a nice brownish color and you're done. Let the garlic and oil cool before the next step.
Take a small food processor and add the garlic and oil. Mix until you have a smooth and creamy sauce.
Fill a large stock pot with water and add 1 tablespoon salt and bring to a boil. Add the pasta and stir occasionally so the pasta is cooking evenly. Cook the pasta according to directions which is 7 - 10 minutes, but I find 10 minutes is where I usually end up. Drain the pasta, reserving 2 cups pasta water.
Heat a 12" sauté pan to medium high and add the pasta. Add the garlic sauce and a 1/2 cup of the pasta water. Mix well until the sauce is nicely coating the noodles. Add more pasta water if necessary. Add the arugula and chopped walnuts and cook until the arugula has wilted and you're done.
To serve, place a portion of pasta on a serving plate or shallow bowl. Drizzle on some olive oil and garnish with chopped Italian parsley, fresh ground pepper and grated parmesan cheese
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