top of page

We Should All Roast Garlic

Ok….I put up a lot of food during the farm year.  After my post yesterday I did another round of roasted garlic.  With a portion of that garlic I made a pasta sauce that my wife Val said, “F…ing rocks!”  This is a brief but savory post of that creation.



  1. 1 cup roasted garlic cloves

  2. 1 cup chicken or vegetable stock

  3. 1/2 teaspoon sea salt

  4. 8 ounces linguine pasta

  5. 3 cups baby arugula or spinach

  6. 1 cup cherry tomatoes, halved

  7. 1/4 cup toasted bread crumbs

  8. 2 tablespoons Pecorino, grated



  1.  Heat 8 cups of salted water in a large sauce pan on high until boiling.  Cook linguine according to package directions.  Drain.

  2. While pasta is cooking, put 1 cup of roasted garlic, with 1 cup of chicken or vegetable stock and the salt in a quart Mason jar, and blend with a stick blender until smooth.

  3. Return the pasta to the pot and add the blended sauce.  Add the arugula and toss until wilted.  Place pasta in bowls and top with Pecorino and breadcrumbs.. then top with halved cherry tomatoes.  Serve.

Serves 2-4


“You can never have enough garlic.  With enough garlic you can eat the New York Times. 

—Morley Safer

3 views0 comments

Recent Posts

See All


bottom of page