Pasta Marinara With 40 Cloves of Garlic

By Ali Slagle

Published Nov. 14, 2022

Pasta Marinara With 40 Cloves of Garlic
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
40 minutes
Rating
4(410)
Comments
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This vegan sauce may use the same ingredients as a light marinara, but it’s hearty like a meat ragù. The richness is created by both the sheer volume of the garlic — 40 cloves — and the way it’s handled. Smash the cloves to peel them easily (or buy peeled cloves), then braise them in oil so their stiff edges give way to a softer, gentler side and their sweet juices infuse the oil. Braised garlic is lovely with roasted chicken, incorporated into mashed potatoes, blended into salad dressing or in a curry. It also goes naturally with canned tomatoes that have been warmed just long enough to wake up their flavor. Think of this recipe as akin to a braised meat ragù, except the browned, slouchy main ingredient isn’t meat, but, thrillingly, garlic.

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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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Ratings

4 out of 5
410 user ratings
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Comments

storey b

I don’t know. I think the dish needed more garlic.

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.

Berk

Made the recipe as is, only smashing the garlic cloves to peel them. My partner loved it, had large seconds, and thought we could put it on pasta, dollop ricotta and eggplant on this, etc. Big hit, will join the rotation...

Chris R

If you are annoyed with having to peel 40 cloves of garlic I have a technique that works really well. Take the unpeeled garlic and place them into a medium sized mixing bowl. Invert another bowl on top of the first bowl to form a seal. Shake it vigorously for about 30 seconds being careful to make sure the bowls stay sealed and you don't let go. This will remove the skins from most of the garlic and make any remaining skin very loose. Clean the skin off the garlic with running water. Enjoy.

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.

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