Cook the pasta following packet instructions until al dente.
Preheat the oven to 180°C / gas 4.
Chop the top off the garlic bulb to expose the cloves and place on a piece of tin foil. Pour 1 tbsp of the sundried-tomato oil over the garlic bulb and wrap in the foil to make a small parcel. Put the bulb in the oven to roast for 20 minutes.
While the garlic is roasting, drain the pasta and place in a large bowl with the chopped onion, sundried tomatoes, herbs, clotted cream and 1 tbsp of the sundried-tomato oil. Mix well.
Remove the garlic from the oven and squeeze the roasted cloves into the pasta and mix thoroughly. Season and allow to cool, then serve with a sprinkle of rocket.
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You will need
Dried pasta 500g
Garlic bulb 1
Sundried tomatoes in oil 150g jar, chopped
Red onion ½, peeled and finely chopped
Flat-leaf parsley a handful, chopped
Basil leaves a handful
Rodda’s Cornish Clotted Cream 113g
Rocket to serve
Method
Cook the pasta following packet instructions until al dente.
Preheat the oven to 180°C / gas 4.
Chop the top off the garlic bulb to expose the cloves and place on a piece of tin foil. Pour 1 tbsp of the sundried-tomato oil over the garlic bulb and wrap in the foil to make a small parcel. Put the bulb in the oven to roast for 20 minutes.
While the garlic is roasting, drain the pasta and place in a large bowl with the chopped onion, sundried tomatoes, herbs, clotted cream and 1 tbsp of the sundried-tomato oil. Mix well.
Remove the garlic from the oven and squeeze the roasted cloves into the pasta and mix thoroughly. Season and allow to cool, then serve with a sprinkle of rocket.
Cook the pasta following packet instructions until al dente.
Preheat the oven to 180°C / gas 4.
Chop the top off the garlic bulb to expose the cloves and place on a piece of tin foil. Pour 1 tbsp of the sundried-tomato oil over the garlic bulb and wrap in the foil to make a small parcel. Put the bulb in the oven to roast for 20 minutes.
While the garlic is roasting, drain the pasta and place in a large bowl with the chopped onion, sundried tomatoes, herbs, clotted cream and 1 tbsp of the sundried-tomato oil. Mix well.
Remove the garlic from the oven and squeeze the roasted cloves into the pasta and mix thoroughly. Season and allow to cool, then serve with a sprinkle of rocket.
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