Garlicky Pasta

40 cloves of Garlic Pasta Sauce

This may not be the best Pasta dish for Date Night, but if you like Garlic you will love the strong garlicky flavour of this tantalizing spicy garlicky pasta. It doesn’t take very long to make either, and the generous topping of Parmesan just tops it off beautifully. This sauce started off as ‘cleaning the fridge sauce’ and I continued adding ingredients to the sauce until this was created. So, the method of cooking is simple but effective.

Garlicky Pasta

Garlicky Pasta


40 cloves of garlic, halved lengthways
2 cups roughly chopped onion
1 can diced tomatoes
10 Roma tomatoes, quartered
1 tbsp dried oregano
2 tsp dried basil
A few fresh basil leaves (optional)
1 tbsp Italian seasoning
Shaved fresh Parmesan cheese to garnish
1 tsp worcestershire sauce
1/4 cup good quality Chardonnay wine
A glug of Extra virgin olive oil
Salt and black pepper to taste
A little squirt of Sriracha sauce if you like some heat in your sauce
1 tbsp sugar

Heat oil in a large pot and add the garlic. Stir fry for 30 seconds to help release the garlicky flavour into the oil before adding the onions. Stir well and cook for a couple of minutes, until the onions are translucent in colour and have softened. Add the canned tomatoes, the fresh tomatoes, some worcestershire sauce and cover the pot. Reduce the heat and simmer for a good hour or so, stirring from time to time. Alternatively, use a slow cooker.

It is important to cook the tomatoes as much as you can before you blitz them into a sauce, as softened tomatoes make a smoother sauce. Once the tomatoes are cooked, blitz them to a smooth puree in a blender and return to the pot. Add the wine, the seasoning and the sugar to the sauce and continue to simmer on low heat. Once the sauce looks shiny and smooth, add the herbs and stir in some fresh pasta. Some freshly shaved Parmesan on top completes the dish and enjoy on a cold rainy day for the perfect bowl of Garlicy Spicy comfort.




2 thoughts on “40 cloves of Garlic Pasta Sauce

  1. Wow, forty cloves of garlic sounded wild to begin with but now I’m imagining the flavour after they have cooked down and the sweetness has come out. This is high on my to-try list now!

Leave a Reply

Your email address will not be published. Required fields are marked *