40 Cloves of Garlic Spaghetti

Whole garlic cloves are caramelized stove-top in an olive oil and butter bath until they turn a gorgeous shade of warm, golden brown all the way through to their very centers. The cloves are briefly simmered in tomato sauce then tossed with spaghetti and fresh basil before being served with Romano cheese.

Sweet yet still pungent, soft and a lot mellower than their raw form, the caramelized garlic truly melts in your mouth. The sweet basil and sharp bite of the Romano cheese try hard to balance out the strong, earthy flavor it brings but the garlic dominates. And rightly so with 3 bulbs of garlic in the mix!

In case you’re wondering, I popped these right in my mouth whole. All 40 cloves. Like some kind of crazy, Italian-girl candy.

You see, my family was away. This is how I party. By eating leftover garlic candy with spaghetti wrapped around it for three or four days. In a row.

Thank goodness for them they were away! I’m fairly certain you could smell me from a mile off, like garlic was braided into my hair.

If you’re bashful, faint of heart or the thought of eating garlic cloves whole just plain scares you then mash them up and mix them into the sauce.

But before you do that, know this: eating them whole is way more fun. . . it feels naughty. Sinful. Kind of daring. Like you’re doing something you shouldn’t.

And that’s about as close to living on the edge as I get.

Caramelized Garlic

40 Cloves of Garlic Spaghetti

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

40 Cloves of Garlic Spaghetti

Sweet and pungent, caramelized garlic cloves dominate this spaghetti and tomato sauce.

INGREDIENTS:

40 cloves garlic, peeled
1/2 cup olive oil
2 tablespoons butter
1/2 teaspoon sea or kosher salt
1 – 2 jars* of your favorite sauce or homemade
1 pound spaghetti
1/4 cup fresh basil or two tablespoons fresh thyme, chopped
Romano cheese, fresh grated, for serving

INSTRUCTIONS:

  1. Add garlic, olive oil, butter and salt to a 9-inch skillet over low heat, bring to a slow simmer (tiny bubbles) and cook for 25-30 minutes turning the garlic every 5-10 minutes so all sides are lightly and slowly browned.
  2. In a large saucepan heat the sauce, doctoring it up with spices, salt and pepper as needed. Add garlic and most, if not all of the oil/butter. Simmer for 10-15 minutes.
  3. Meanwhile cook spaghetti to al dente in plenty of salted water. Drain, reserving 1/3 cup of the pasta water; add pasta, pasta water and basil to sauce, stir gently and cook over low heat 5 minutes. Serve with fresh grated Romano cheese.

Notes:

*Depending on how saucy you like it.

Inspired by The Best Thing I Ever Ate

http://www.cinnamonspiceandeverythingnice.com/40-cloves-of-garlic-spaghetti/

40 Cloves Garlic Spaghetti

Comments

  1. The Baking Gypsy says

    WOW.  That's the first thing that comes to mind when I saw this post.  Your pictures of mouthwatering, Reeni.  I would totally love a serving of this.  Mmmmm…awesome! :)xoxo,Tammy

  2. The Baking Gypsy says

    WOW.  That’s the first thing that comes to mind when I saw this post.  Your pictures of mouthwatering, Reeni.  I would totally love a serving of this.  Mmmmm…awesome! :)

    xoxo,
    Tammy

  3. Platanos, Mangoes an says

    I know of the 40 clove chicken.  I can just imagine the taste of thsi pasta and yes popping those little gems….classic!

  4. Platanos, Mangoes and Me! says

    I know of the 40 clove chicken.  I can just imagine the taste of thsi pasta and yes popping those little gems….classic!

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