GARLIC FREE PASTA SAUCE RECIPES
PASTA WITH OIL AND GARLIC SAUCE RECIPE - FOOD.COM
Make and share this Pasta with Oil and Garlic Sauce recipe from Food.com.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta until Al Dente, Keep warm.
- Heat oil in 10" skillet, over low heat.
- Add garlic, cook slowly and gently till light gold.
- Remove from heat and stir in parsley and basil.
- Add hot pasta to skillet, toss to coat evenly.
- Serve Immediately with Parmesan Cheese.
- Enjoy.
Nutrition Facts : Calories 860.3, FatContent 44.9, SaturatedFatContent 9.6, CholesterolContent 22, SodiumContent 393.9, CarbohydrateContent 88.6, FiberContent 4, SugarContent 2.4, ProteinContent 25.1
ROASTED GARLIC PASTA SAUCE | BETTER HOMES & GARDENS
This big-batch roasted garlic and tomato pasta sauce would also be delicious as a pizza topping.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 5 hours 0 minutes
Prep Time 2 hours 30 minutes
Cook Time 1 hours 0 minutes
Yield 6 pints
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Cut off the top 1/2 inch of each garlic bulb to expose ends of individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place bulbs, cut ends up, in a 1- to 1 1/2-quart casserole. Drizzle bulbs with 1 tablespoon of the oil; cover casserole. Arrange sweet pepper halves, cut sides down, on a foil-lined baking sheet; brush with the remaining 2 tablespoons oil.
- Roast garlic and peppers about 40 minutes or until garlic feels soft and peppers are charred. Cool garlic in casserole on a wire rack. Bring foil up around peppers and fold edges together to enclose. Let peppers stand about 15 minutes or until cool enough to handle. Peel off and discard skins. Chop peppers; set aside.
- Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs. Place garlic cloves in a food processor. Cut peeled tomatoes into chunks; add some of the chunks to the garlic in food processor. Cover and process until chopped.
- Transfer chopped garlic and tomatoes to a 7- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Working in batches, repeat chopping the remaining tomatoes in the food processor. Add all of the tomatoes to pot.
- Add brown sugar, salt, vinegar, and black pepper to tomato mixture. Bring to boiling. Boil steadily, uncovered, for 50 minutes, stirring frequently. Stir in chopped peppers. Boil for 10 to 20 minutes more or until mixture reaches desired consistency (you should have about 11 cups), stirring occasionally. Remove from heat; stir in basil and assorted herbs.
- Spoon 1 tablespoon of the lemon juice into each of six hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.
Nutrition Facts : Calories 95 calories, CarbohydrateContent 17 g, FatContent 3 g, ProteinContent 3 g, SodiumContent 542 mg, SugarContent 10 g
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