Pasta Marinara With 40 Cloves of Garlic
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- ¼cup extra-virgin olive oil
- 40garlic cloves, peeled
- Salt
- 1pound rigatoni or other tubular pasta
- 1(28-ounce) can crushed tomatoes or whole peeled tomatoes
- ½teaspoon red-pepper flakes
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
649 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 109 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 20 grams protein; 827 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large Dutch oven, heat the oil and garlic over medium. When the garlic is sizzling, stir occasionally until the garlic turns light golden and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Step 2
Season with salt, reduce heat to low, cover the pot, and cook, stirring occasionally, until the garlic is soft, 13 to 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente. Reserve ½ cup pasta water, then drain.
- Step 3
If using whole peeled tomatoes, break up the tomatoes with scissors or hands. Add the canned tomatoes and their liquid, as well as the red-pepper flakes, to the garlic, and season with salt. Increase heat to medium-high, partially cover the pot and cook until thickened and flavorful, 5 to 7 minutes.
- Step 4
Add the pasta to the sauce and stir vigorously until the sauce coats the noodles, 1 to 2 minutes. Add pasta water as needed to loosen the sauce and help it cling to the noodles, and serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Lani S
A weight for the garlic would have been more useful. Our homegrown garlic cloves are large. 40 was way too many. Didn’t really enjoy this dish.
Tyler
Use a tortilla press to smash 10-20 cloves at a time like a boss.
storey b
I don’t know. I think the dish needed more garlic.
Derek Dickenson
Great dish easy! Pancetta……and cream at last moment anyone?
Thomas
I loved it. So simple and delightful. HOWEVER: digesting it proved to be a formidable endeavor.
Kerri
Enjoyed this! Next time I will mash the cloves before adding the tomatoes to more evenly distribute the garlicky goodness.
Lillie
Missing something.. basil? Oregano? I like the concept of the fried oil but I think next time I’ll add herbs for depth
Mitchell
Used San Marzano tomato, for sweeter flavor. Also added a handful of rough chopped basil to the garlic and oil at the finish. We love garlic and enjoyed the recipe.
Audrey and Bill
Astoundingly good. We halved the recipe but mistakenly used the full amount of oil; no problems. Smashing the cloves with the side of a knife does indeed enhance the recipe. We intentionally added more red pepper flakes than specified, and were glad we did. Otherwise made exactly as noted.
PutneyS
Fantastic recipe! Made as written; a garlic lovers dream. It's now part of our rotation.
Lou Morucci
One of those great secret and easy dinner surprises, for Garlic and Marinara lovers. I normally don't usually eat Rigatoni, not because it isn't good, but boy does it work so well with this recipe!
Richard
The recipe is billed as vegan, so no.
David C
I took the suggestion of smashing the garlic. This was absolutely delicious.
JenG
Peeling 40 cloves turned out to be time consuming. Smashing about halfway through as many have recommended helped picked up the pace. Overall, it was good, not great; a little too much bite at the end while also missing something (perhaps basil as other have suggested).
Lisa
This was good!
Vikas Garg
How do I cook garlic that long without burning it?! Even on as low as my stove goes it was impossible to keep the garlic from burning.
wasef
Great dish. I added basil in the oil and fresh when finished. More pepper flakes for spice. I also used an immersion blender to get a smoother consistently.
Katie
My husband is a fanatic and fantastic vegetable gardener. This morning he planted next year's garlic and had 80 or so cloves left. He also brought in a huge basket of swiss chard. I cooked this recipe and added the stems from the swiss chard. I also only used a half pound of pasta, to make this more veggie forward. It was a real winner. I topped it with grated romano cheese and served with leftover roast chicken. The swiss chard stems marry very well with the garlic marinara.
David N.
I know it makes it non-vegan, but a bit of sauteed anchovy complements the wonderful quantity of garlic. Lighten up on the salt.
Claire
Simple but absolutely delicious. I took the advice from someone below and added a handful of sliced basil at the end of the garlic oil step. Definitely increased the flavor depth.
Liv
I live alone so ate this four days in a row… would not recommend. I smelled like garlic so badly my family staged an intervention.
Skywalker
I used three modest heads, about 45 cloves, smashed the garlic with a cutting board (love the tortilla press suggestion), then crushed the gloves further by pressing on them in the oil. No missing the garlic, to be sure, but way better balanced than you might think. As others suggested, I might round out with fresh herbs next time.
Allan H
For those who have asked, 40 cloves of standard sized (softneck) garlic worked out to 3 bulbs and weighed in at 125g
orangeLynn
The garlic cloves were tender and sweet. Made with tomatoes from our garden. Added fresh thyme leaves. This was fantastic.
Bennett
Added Gardin soy crumbles, basil and oregano. Delish!
Kevin
Meh!! Just made this.. It was good not great. It kinda needs something to punch it up but I'm not sure what.? I get it's supposed to be a "lite" fare but it's really kinda bland..
Rowen
Wow… so delicious. I smashed the garlic cloves as many recommended and added basil, 4 oz of frozen spinach and 14 oz of chopped cooked artichokes from a can. Can’t stop eating this.
Jay Zee
Overall, a delicious recipe that’s also easily customized to your family’s tastes. But to me, it was lacking depth of flavor. I followed the recipe exactly until the last few minutes of simmering, when I needed to add oregano, more salt, some pepper, some onion powder, and a pinch more of red pepper flakes. Then it became perfection to me.
Carolyn R
I used a potato masher to crush the garlic and then the tomatoes. I think the idea of a tortilla press to crush the garlic was genius. Served with Italian chicken sausages on the side. Will make again soon.
Carolyn R
4.5 ounces by weight equaled 40 cloves of store purchased garlic.
Private notes are only visible to you.
Advertisement
