When we were in San Francisco during part of our honeymoon, we went to a restaurant called The Stinking Rose for dinner. It was unlike anything I've ever seen before. There was garlic everywhere; hanging from the walls and ceiling, as well as in everything on the menu, including the desserts! On Monday, Joel went out kayaking with a friend after work, and I told him I'd wait for him to make dinner. Little did I know then that we wouldn't be eating much before 10pm (hence the dark pic), but luckily I had planned on making this pasta recipe, which did not take long to prepare. As soon as we took our first bite, it was like we were transported to our tiny little table in that very crowded, very garlicky restaurant that we ate at 3 years ago. It is so comforting to know that we can recreate a meal from our honeymoon right here in our own kitchen!
1 pound Spaghetti Pasta, cooked to al dente
1/2 stick Butter
2 tablespoons Olive Oil
4 Garlic Cloves, minced
2 tablespoons Flour
2 1/2 cups Chicken Stock (I used vegetable stock to make it vegetarian)
1 tablespoon Fresh Basil, chopped
Salt and Pepper, to taste
1/4 cup Parsley, chopped (for garnish)
1/2 cup Parmesan Cheese, grated
2 cups Cherry Tomatoes
Place a saute pan over medium heat and add the butter and olive oil. Satue garlic until fragrant and soft. Add the flour and cook for 1 minute. Add the chicken stock and simmer until thickened. Add the chopped basil. Season with salt and pepper, to taste. Cook spaghetti according to package directions. Drain the pasta and add it to the gravy. Add the cherry tomatoes and finish the dish by topping with parsley and parmesan cheese. Serves 5-6.
SOURCE: Adapted from Goddess of Scrumptiousness Recipes