On this day in 1969, the Cuyahoga River in my hometown of Cleveland, Ohio caught on fire. We’re so proud. Fortunately, it helped to spur the environmental movement. Yesterday the Whore of Akron, LeBron James, and the Miami Heat won the NBA Championship. Nothing good will come of this. But I digress.
While burning garlic is usually a bad thing (it makes it bitter), so-called “burnt” garlic is popular in Spanish and Indian cooking. It’s cooked until golden and a bit crispy but not actually burnt. This recipe for burnt garlic with whole wheat pasta is based on one from Indian chef Sanjeev Kapoor.
Burnt Garlic With Whole Wheat Pasta
15 cloves of garlic, sliced thinly
1/2 lb. whole wheat penne pasta
4 T. olive oil
6 cherry tomatoes, halved
1 t. red chili flakes
1 T. mixed fresh herbs (I like basil and oregano)
5-6 florets of broccoli, blanched
Salt, to taste
Boil plenty of salted water in a deep pan and cook pasta in it till al dente. Drain and refresh.
Heat olive oil in a wok. Add garlic and sauté till golden. Add cherry tomatoes and continue to sauté. Press the tomatoes with the back of the stirring spoon so that they release some juices. Add salt, crushed red chillies and dry mixed herbs and stir. Drain the pasta and add to the wok. Add broccoli and mix. Serve hot.