Roasted Garlic Linguini a La Cafe Tosca
Indulge in the creamy, herbaceous flavors of Roasted Garlic Linguini à La Café Tosca, a restaurant-quality dish perfect for any garlic lover. This recipe highlights the deep, caramelized sweetness of roasted garlic, paired with al dente linguini tossed in a luscious Parmesan cream sauce. Infused with fresh thyme, parsley, and a touch of reserved pasta water for the perfect silky texture, this pasta is elevated yet simple to prepare. With just 15 minutes of prep and an elegant finish of freshly grated Parmesan and herbs, this dish is ideal for everything from weeknight dinners to entertaining guests. Serve with a warm, crusty baguette and a crisp green salad for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 ounces linguini pasta
- 2 garlic bulb
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 3 ounces Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup reserved pasta water
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top 1/4 inch of each garlic bulb to expose the cloves. Drizzle 1 tablespoon of olive oil over the exposed cloves and wrap each bulb tightly in aluminum foil.
Roast the garlic bulbs in the oven for 30-35 minutes until soft and golden brown. Allow to cool, then squeeze out the roasted garlic cloves from their skins into a small bowl and mash them into a paste.
Bring a large pot of generously salted water to a boil and cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat 2 tablespoons of olive oil and the butter over medium heat until melted and bubbling.
Add the roasted garlic paste to the skillet and cook for 1-2 minutes, stirring frequently, until aromatic.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
Add the Parmesan cheese, salt, and black pepper to the skillet, stirring until the cheese has melted and the sauce has thickened slightly.
Add the cooked linguini to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Stir in the fresh parsley and thyme, reserving a little parsley for garnish.
Taste and adjust seasoning as needed. Serve immediately, garnished with additional parsley and a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.1 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
