Roasted Garlic lovers: We are talking about you!
Delicious, and a snap to make! You could easily make this dish gluten-free: Rice or buckwheat noodles will taste just as delicious: that’s what I use, and not only because I like to limit my gluten intake, but because I love to explore with the whole gamut of grains.
So many wonderful things you can do with roasted garlic. Roast several heads, and freeze them. Slice about ¼ inch off the pointed end of the head of garlic, leaving the cloves exposed. Smear lightly with olive oil, wrap in foil, and roast about 45 minutes, until the cloves are soft and squeezable
Don’t tell your guests that this dish, or any dish for that matter, contains anchovies until after they polish it off. The anchovies disperse and leave no trace of their controversial heritage except for a deep, smoky flavor. I’m reminded of a wonderful headline I once saw:
“Anchovies: A blessing if disguised.”
Don’t add salt to dishes including anchovies, as they are loaded with enough salt to season the whole dish.
- 4 heads garlic, points cut off, leaving cloves exposed
- 2 tablespoons olive oil
- 2 very large heads dill, stems and all
- 3 two-ounce cans flat anchovies, drained and rinsed
- 1/2 cup extra virgin olive oil
- 1 pounds linguini or other pasta, boiled, gluten-free OK, 1/2 cup cooking liquid reserved
- Freshly ground pepper to taste
Preheat the oven to 400 degrees. Rub the garlic heads in the 2 tbsp olive oil. Wrap in foil. Roast until soft, about 40 minutes. Squeeze out all pulp. Reserve. Blanch the dill two minutes and squeeze thoroughly dry.
Process garlic, dill, anchovies, olive oil, reserved cooking liquid, and lots of freshly ground pepper. Toss with the pasta