Creamy Sun-dried Tomato & Roasted Garlic Creste di Gallo

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

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Creste di Gallo tossed in a creamy roasted garlic and sun-dried tomato sauce topped with tangy, fresh robiola cheese.

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

• 1/4 cup fresh Robiola cheese

• Salt to taste

• Pasta water as needed

  
  

Directions:

1. Preheat the oven to 400°F. Slice the tops off the garlic bulbs so the tops of the cloves are exposed. Drizzle with olive oil, cover, and roast 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 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 sundried 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 sundried 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 sundried tomato cream sauce and ¼ cup pasta water. Toss over medium heat.

8. Stir in the grated Parmigiano, adding more pasta water as needed, ¼ cup at a time.

9. Plate and top with fresh robiola cheese.