Twelve cloves of garlic are sautéed in olive oil until golden brown – that sounds like a lot of garlic.
The taste mellows once the garlic has completely melted into the tomato sauce. It’s what gives the sauce a sweet, nutty flavor and sublimely creamy texture.
This dish is an old standard in our house, that is frequently cooked when nothing else is around – it can be cooked using only pantry staples.
The original recipe is from my all time favourite Italian cookbook: Verdura, by Viana la Place.
Diesmal auf Englisch: tierfreitag Nummer 6, mehr Info dazu hier.
Penne with golden garlic – penne all‘ aglio dorato
