1. NOTE: If you'd like this to be more a cajun flare, add your favorite cajun seasoning salt and change the oregano to parsley Preheat the oven to 250 F degrees. 2. In a 9 x 12 inch baking dish, combine 1 1/2 cups chicken broth and the peeled whole garlic cloves. 3. Roast, uncovered, tossing every 10 to 15 minutes, until golden brown, Set aside. 4. In a large saucepan, cook the pasta in boiling water over high heat for 8 to 12 minutes, until al dente. 5. Drain, reserving 3/4 cup of the cooking water. 6. Return to the saucepan, cover and keep warm over low heat. 7. In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat. 8. Add the minced garlic and pepper flakes. 9. Stir and cook for 2 to 3 minutes, until garlic turns golden brown but not brown. 10. Add the pasta, roasted garlic and reserved pasta water. 11. Toss and cook for 1 to 2 minutes to allow the pasta to absorb the sauce. 12. Add oregano and toss again. 13. Season with salt and pepper. 14. Serve with a salad and garlic toast. ---------------------------------------------------------------------------
Nutrition
Ingredients
