Pasta with Whole Garlic Cloves

Name: Pasta with Whole Garlic Cloves (Maccheroni alla San Giovanniello)
Prep time: 30 min
Total time: 30 min
Yield: Makes about 4 servings
Cuisine: Italian
Ingredients: ½ cup cubes or strips of guanciale, prosciutto, other salted ham, or slab bacon; ½ cup cubes or strips of guanciale, prosciutto, other salted ham, or slab bacon; ½ cup cubes or strips of guanciale, prosciutto, other salted ham, or slab bacon; ½ cup cubes or strips of guanciale, prosciutto, other salted ham, or slab bacon; ⅓ cup extra-virgin olive oil; 10 garlic cloves, peeled and lightly crushed; Salt and black pepper to taste; Salt and black pepper to taste; 1 cup freshly grated pecorino Romano cheese, Parmesan cheese, or a combination; 1 cup freshly grated pecorino Romano cheese, Parmesan cheese, or a combination; 1 pound cut pasta, such as ziti; 1 cup roughly chopped fresh basil leaves; 6 fresh plum tomatoes or 1½ cups canned (drained, liquid reserved); 1 pound cut pasta, such as ziti

Maccheroni alla San Giovanniello

Preparation info

Makes about
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A deliciously strong pasta dish, taught to me (as were so many others) by my friend Andrea. for information on guanciale. Frankly, I can barely write this recipe without rushing off to the stove.

Ingredients

Salt and black pepper to taste
⅓ cup extra-virgin olive oil
10 garlic cloves, peeled and lightly crushed

Europe
Italy
Pasta
Mediterranean

Method

Bring a large pot of water to boil for the pasta and add salt. Combine the oil, garlic, and ham in a 10-inch skillet and turn the heat to medium-low. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
Chop the plum tomatoes (or crush the canned tomatoes) and add them, along with some salt and pepp