Creamy Sun-dried Tomato & Roasted Garlic Creste di Gallo

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

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.