Toss this sauce with your favorite cooked pasta and top with grated cheese....asiago is yummy 1 whole head garlic 1 teaspoon olive oil 2 tablespoons butter 1 1/2 tablespoons all-purpose flour 1 1/2 cups milk 1/2 teaspoon salt 1 tablespoon ground mixed peppercorns 1 pinch ground nutmeg Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes. Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.
Pasta alla puttanesca, a specialty of Naples. Into a heavy saucepan over medium heat,pour: a third of a cup olive oil, 6 garlic cloves,chopped. When it starts to sizzle add: 1 cup of tomato sauce, 3 tablespoons capers, rinsed, drained,and chopped, a quarter cup pitted black olives, chopped, quarter teaspoon(or more) dried chile flakes, quarter cup chopped parsley. Cook for 5 minutes and add: 3 salt-packed anchovies, soaked,filleted, and chopped. Cook for a minute or two. Taste for salt and adjust as needed.This pasta sauce is actually a great accompaniment to fish. It's the start of a fine fish casserole too.
