A light pasta dish — and one of my favorites. I serve this with Chicken Piccata always – it has enough body to hold up to the bold flavors of the lemon sauce, but a light enough flavor that it won’t over-power the chicken. It can be served on it’s own, or with any type of meat — steak, roast, chicken, pork, fish.
This recipe is nice in summer, when you can pick the basil from the garden, or get it fresh from the market.
Roasted Garlic and Basil Pasta Sauce
1 roasted garlic bulb
1 minced clove garlic (raw)
1/3 cup butter, cut into small pieces to soften
1/3 cup olive oil
1 handfull basil, chopped or as a chiffonade
Salt and Pepper to taste (kosher salt and fresh cracked pepper)
1 pound linguini, cooked al-dente
1/4 cup shredded cheese — parmesean, romano, asagio
Add roasted garlic paste, raw garlic, butter (softened), oil, salt and pepper to pasta bowl and mash together lightly — enough to mix the garlic and butter into everything.
Add basil and mix lightly again, reserving a small bit of basil for garnish.
Pour hot cooked pasta over sauce and toss to coat. Sprinkle with shredded cheese, and garnish with basil.