Roasted Garlic, Olive and Tomato Pasta Salad

Gilroy is the southernmost city in Santa Clara County, California, United States. The population was 48,821 at the 2010 census. Gilroy is well known for its garlic crop and for the annual Gilroy Garlic Festival, featuring various garlicky foods, including garlic ice cream. Gilroy also produces mushrooms in considerable quantity. Gilroy’s nickname is “Garlic Capital of the World,” although Gilroy does not lead the world in garlic production. While garlic is grown in Gilroy, its nickname comes from the fact that Gilroy Foods processes more garlic than any other factory in the world; most pickled, minced, and powdered garlic come from Gilroy.

today we have recipe in honor of Gilroy, for all you garlic-lovers, is a pasta salad with not one, not two, but three whole heads of garlic.

3 small heads garlic
Olive oil
1 pound medium pasta shells
15 ounces whole or skim milk ricotta
3/4 cup whole milk yogurt
1 1/4 teaspoon salt
Freshly ground black pepper
4 small tomatoes (about 1 pound), roughly diced
1 cup black or green olives, sliced
1/3 cup firmly packed cup fresh basil leaves, thinly sliced

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.

Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic – squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.

Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it’s good.

 

 

Ref: thekitchn.com, wikipedia.com

 

Tags: and, Garlic, Olive, Pasta, Roasted, Salad, Tomato

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