I’m all about one-dish dinners right now. And if they don’t include meat? That’s a big bonus as my daughter is still not eating meat after giving it up over the summer. This Roasted Garlic and Tomato Pasta with Kale recipe is the type of dish that you could easily serve with some grilled sausages or steaks on the side if you want, but it’s also super hearty and stands on its own just fine!
How to Roast Garlic
The star of this dish is the roasted garlic. I honestly forgot about roasted garlic for a while (do you ever do that?). I just hadn’t made it in forever and forgot how good and easy it is to make. All you have to do is cut off the top of the garlic bulb (exposing the individual cloves of garlic), wrap it in foil, and stick it in a 400 degree F oven for 45 minutes to an hour. The outcome will be nothing like what you started with … forget the pungent bite of raw garlic and get ready for a smooth spread that has a sweeter, caramelized flavor. It’s so good I could eat it plain with a spoon, haha.
Roasted garlic is great spread on toasts or mixed into pasta or other savory dishes. Prepare to kick things up a notch and reinvent boring old dishes with roasted garlic! It’s such an easy way to change things in a big way.
Other Pasta Dishes You Might Enjoy
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