- anisha naina

- Sep 7, 2009
- 1 min read
pasta of choice
5 oz garlic confit (150 g)
3.5 oz sun-dried tomatoes (100 g)
1 small hot pepper
5 oz cream (150 g)
2.8 oz spinach (80 g)
1.4 oz parmesan (40 g)
seasonings (salt, black pepper, paprika, Italian herbs)
pasta water
Blend garlic confit, sun-dried tomatoes, hot pepper, cream, spinach, parmesan & seasonings until smooth.
Add the sauce to a pan with hot pasta and pasta water.
Mix until silky & creamy π€
For garlic confit: cover peeled garlic with olive oil, add thyme or rosemary & bake at 350Β°F / 180Β°C for 45β50 min until soft and golden.