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Triple Garlic Linguine


1 garlic head
10 garlic cloves, 7 thinly sliced and 3 minced
1 cup Pastene Garlic Oil
½ tsp red pepper flakes
16 oz Pastene Italian Linguine
4 ½ cups vegetable or chicken stock
½ cup Pastene Grated Parmesan, plus more for garnish
1 Tbsp fresh lemon juice
2 Tbsp parsley, chopped
kosher salt to taste


  • Heat oven to 350°F. Slice the top off the head of garlic so the cloves are just exposed and set cut side up on a piece of aluminum foil. Drizzle with 2 tablespoons of garlic oil and 2 tablespoons of cold water; wrap into a tight package. Bake until tender, about an hour. Set aside to cool.
  • Heat remaining oil and the sliced garlic in a medium saucepan over medium heat. Cook the garlic until it is golden, about 4 to 6 minutes. Using a slotted spoon, transfer garlic chips to a paper towels lined plate. Set ⅓ cup oil aside. Reserve remaining oil for future use of your choice.
  • Heat the reserved ⅓ cup oil, the minced garlic, and chile flakes in a 14″ high-sided skillet over medium. Cook until garlic is soft but not golden, 2 to 3 minutes. Add pasta and stock and bring to a boil. 
  • Cook on medium, using tongs to stir pasta, until liquid is almost evaporated and pasta is al dente, about 12 minutes. The stock will become a lovely thick sauce.
  • Unwrap roasted garlic head and squeeze cloves into pasta. Add parmesan, lemon juice, parsley, and salt; toss to combine. 
  • Garnish with reserved garlic chips and additional parmesan cheese.

Product Used

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