Roasted Garlic Butter Bow Ties with Garlic Panko Breadcrumbs

Ingredients

• 0.5 lb bow-tie pasta (Colavita bow ties)
• 2 garlic bulbs (Whole bulbs; slice the tops off before roasting)
• 1 tbsp extra-virgin olive oil (For roasting the garlic)
• 4 tbsp butter (Softened)
• 2 tbsp Italian parsley (Finely chopped; use 1 tablespoon in the sauce and the remainder for topping)
• 0.25 tsp crushed red chili flakes
• 1 cup Parmigiano Reggiano (Grated; use 1/2 cup in the sauce and the remainder stirred in at the end)
• 0.5 cup garlic panko breadcrumbs (Prepared using the garlic panko breadcrumb component below)
• salt (To taste; use plenty in the pasta water)
• pasta water (As needed; reserve 1 cup after cooking and use 1/4 cup in the sauce)
• 0.5 cup plain panko breadcrumbs (For the garlic panko breadcrumbs)
• 2 tbsp extra-virgin olive oil (For sautéing the garlic breadcrumbs)
• 1 garlic clove (Minced)
• 0.25 tsp salt (For the garlic panko breadcrumbs)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Slice the tops off the two garlic bulbs, drizzle them with 1 tablespoon olive oil, and roast for 40–50 minutes, until the cloves are soft and golden brown.

2. 2

   While the garlic roasts, make the garlic panko breadcrumbs. Warm 2 tablespoons olive oil in a pan over low heat, add the minced garlic, and sauté for about 1–2 minutes, until fragrant.

3. 3

   Add the plain panko breadcrumbs and 1/4 teaspoon salt to the pan. Toast, stirring, until the breadcrumbs are golden brown. Set the garlic panko breadcrumbs aside.

4. 4

   Bring a large pot of water to a boil and add plenty of salt. Add the bow-tie pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.

5. 5

   Transfer the softened roasted garlic cloves to a heavy-bottomed pot or pan. Add the softened butter, 1 tablespoon chopped parsley, 1/2 cup grated Parmigiano Reggiano, and the crushed red chili flakes.

6. 6

   Mash the roasted garlic and the added ingredients together until they form a smooth, paste-like consistency.

7. 7

   Add the cooked pasta to the pot with the roasted garlic butter mixture, along with 1/4 cup reserved pasta water. Toss until the pasta is evenly coated and the sauce is combined.

8. 8

   Stir in the remaining grated Parmigiano Reggiano.

9. 9

   Top the pasta with the toasted garlic panko breadcrumbs and the remaining chopped parsley. Serve immediately.

Notes

The source specifies reserving 1 cup of pasta water but using 1/4 cup in the sauce. The exact amount of salt for the pasta water is left to taste. The source does not provide storage or reheating instructions.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• comfort food
• roasted
• fall
• contains-dairy