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Penne Pasta with Roasted Garlic Cream Sauce


Mimi's Restaurant recipe

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  • 10 med cloves garlic plus 4 Tbsp minced garlic (divided)
  • 1 qt whipping cream
  • Salt and pepper to taste
  • Roasted roma tomatoes (see recipe)
  • 6 Tbsp pine nuts
  • 4 Tbsp olive oil
  • 1 lb penne pasta, cooked, drained,
  • 6 to 8 Tbsp thinly sliced fresh basil
  • 1 cup freshly grated Parmesan cheese
  • 6 Tbsp shredded Parmesan cheese, or to taste
  • Roasted Roma Tomatoes
  • 6 roma tomatoes, quartered
  • Olive oil to taste
  • Salt and pepper to taste
  • 3 to 4 sprigs fresh thyme
  • 1 Tbsp minced garlic
  • Preheat oven to 350 degrees. Put tomatoes in center of cookie sheet and drizzle with olive oil. Add salt and pepper. Lay thyme sprigs over tomatoes. Sprinkle with garlic and bake in preheated oven 20 minutes until tomatoes are soft but not mushy.


Servings 6


Step 1

Preheat oven to 300 degrees. Roast garlic by peeling and separating the 10 cloves but leaving skins on. Place on baking sheet and roast at 300 degrees 20 to 25 minutes (less in a toaster oven), or until cloves are soft and tender and able to slip easily out of their skins. Puree garlic in blender. Transfer to medium pot and add cream, salt and pepper. Cook over medium high heat until mixture reduces by about a fourth. Set aside but keep warm.

Make roasted tomatoes; set aside.

Preheat oven to 350 degrees. At this point, dish will be made in two batches, unless you have an extra large saute pan.

Toast pine nuts in non-stick skillet over low heat until golden brown, stirring frequently.

In large saute pan, heat 2 tablespoons olive oil. Add half the minced garlic and saute until brown, about 2 minutes. Add half the toasted pine nuts, then half the reserved garlic cream sauce. Prepare pasta and immediately add half the pasta to pan. Stir to combine. Add half the basil and half the grated Parmesan cheese and mix gently. Remove from pan and repeat process with remaining ingredients.

Top each serving with 1 tablespoon of shredded Parmesan cheese and decoratively surround each serving with the four quarters from 1 of the roasted tomatoes. Makes 6 servings.


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