For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results. Featured in: A Garlic Festival Without A Single Clove.
Category: not set
Cuisine: not set
6 fat bulbs green garlic or 4 heads regular garlic
3 tablespoons extra-virgin olive oil more for drizzling
Freshly ground black pepper
1 pound penne rigate
1/2 pound pancetta chopped
1 large pinch crushed red pepper flakes
1 teaspoon freshly squeezed lemon juice or to taste
2 large bunches arugula roughly chopped (about 5 cups)
Grated Parmesan cheese for serving
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