|2 servings||calories per servings 350||protein serving 11 g||carbs per serving 59 g||total fat per serving 10 g|
This is an uncomplicated but delicious summertime pasta dish. Roasting the garlic gives it a rich depth and sweetness. The crunchy wax beans and acidic tomatoes harmonize wonderfully with the pasta.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||59 g|
|Dietary Fiber||6 g|
Heat oven to 400° F. Prepare your mise en place: Cut off 1/4 inch from the root end of the garlic head. (If there is a stem sticking out the top of the head, cut that off, too.) Trim stem ends off wax beans, and cut beans in half. Peel, halve and thinly slice shallot. Halve tomatoes. Pick and thinly slice basil leaves.
Rub garlic head with 1/2 teaspoon olive oil, and wrap in aluminum foil, cut side of the bulb up. Place on a baking pan, and roast in oven until cloves are tender and fragrant, 25-30 minutes.
While garlic cooks, fill saucepan 2/3 full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan on high heat. This is your pasta cooking water. While waiting for water to come to a boil, place a large sauté pan over high heat, and add remaining 1 teaspoon olive oil. When oil begins to shimmer, carefully add wax beans. Cook 3-4 minutes, stirring occasionally. Add shallots, and cook 1 minute more. Add tomatoes and 1/2 teaspoon PeachDish Salt. Cook 1 minute, stirring occasionally. Remove pan from heat, and set aside.
When the pasta water comes to a full boil, add orecchiette. Stir frequently to prevent pasta from sticking to itself or to pan. Cook until tender but not mushy, 7-8 minutes. Carefully remove 1 1/2 teaspoons pasta cooking water, and reserve.
Remove cooked garlic from oven, and carefully unwrap foil. Allow garlic to cool 2-3 minutes. Squeeze base and sides of garlic head to remove the cloves from skins. Try to remove as much roasted garlic flesh as possible, but don’t spend more than 1 minute. Roughly chop roasted garlic.
Drain pasta in a colander but do not rinse. Add pasta to sauté pan with beans and tomatoes. Add roasted garlic, reserved pasta cooking water and butter to the sauté pan. Place pan back on high heat, and stir to incorporate all ingredients. When the sauce has thickened slightly, remove pan from heat. Stir in basil. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta between 2 plates, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...