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Creamy Sun-dried Tomato & Roasted Garlic Creste di Gallo

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

Creamy Sun-dried Tomato & Roasted Garlic Creste di Gallo

Ingredients:

  • 1/2 lb. Creste di Gallo or other short pasta

  • 2 tbsp. extra virgin olive oil

  • 2 bulbs of garlic

  • 6 garlic cloves, minced

  • 1 cup heavy cream

  • 3/4 cup sundried tomatoes, chopped

  • 1/3 cup Parmigiano Reggiano, finely grated

  • Salt to taste

  • Pasta water as needed


Directions:

  1. Preheat the oven to 400°F. Slice the top off of the garlic bulbs so the tops of the cloves are showing. Drizzle with olive oil, cover and roast in the oven for 40-50 minutes until soft.

  2. Bring a large pot of water to a boil.

  3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water

  4. While the pasta is cooking, add the olive oil to a large sauté pan over low heat and sauté the minced garlic until fragrant, about 1-2 minutes. Add the sun-dried tomatoes and sauté until soft.

  5. Stir in the heavy cream and roasted garlic. Add salt to taste. Let simmer over low heat for 3-4 minutes.

  6. Add the sun-dried tomato mixture to a blender and blend until smooth. Add some pasta water to thin the mixture if needed.

  7. Strain the pasta and add it to a large sauté pan along with the sun-dried tomato cream sauce and 1/4 cup of pasta water. Toss over medium heat.

  8. Stir in the grated Parmigiano, adding more pasta water as needed, 1/4 cup at a time.

  9. Plate and top with fresh robiola cheese.

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