Pappardelle noodles tossed in a creamy ricotta sauce with Swiss chard and salty Parmesan. When I don’t know what to make for dinner I turn to pasta dishes like this with a few simple ingredients and minimal prep and cooking time. Even though the ingredients seem simple, altogether they are something special.
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.
Pesto is an Italian sauce traditionally made with pine nuts, olive oil, garlic, salt and fresh basil using a mortar and pestle. All kinds of variations have sprung from this recipe including ones with different nuts and in place of the basil ingredients like arugula, artichokes, red peppers or spinach. The possibilities are endless.