Pates a l’Ail

Fresh pasta with garlic sauce

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

The amount of garlic in this recipe may seem enormous but when garlic is braised, its flavour mellows and the result is a most delicious pasta sauce.


  • 1 large head of fresh garlic
  • 25 g (1 oz) unsalted butter


Separate the cloves of garlic and place in a small pan of simmering water. Leave for 30 seconds, then drain. Place the cloves on a chopping board, cut a sliver off the base and slip off the skins.

Place the peeled garlic with the butter in a small, heavy-based pan and simmer over a low heat for 10-15 minutes, until very tender. The cloves should not colour more than a creamy yellow. Add