I like to change it up whenever I make it. For this time around, I had a jar of sundried tomatoes in oil in my fridge. I've put lemon zest, shallots, artichoke hearts, roasted red peppers, steamed broccoli, peas, and anything else I could think of to throw in the dish. Low heat slowly poaches the garlic, releasing the sweet roasted flavor without the hour in the oven. Just be sure to watch the pot, if the garlic burns the bitter flavor will predominate in the oil.
Pan-Roasted Garlic Pasta
1/2 cup olive oil
1/2 cup garlic, rough chopped
1/4 tsp red chili flakes
1 tbsp oil from sundried tomatoes
4 sundried tomatoes, rough chopped
salt and pepper
In a small sauce pan, heat the oils on medium low. Rough chop the garlic and sundried tomatoes and add to the oil. Before adding the red chili flake, rub them in your palms to release the oils. Add salt and pepper.
Pan-roast on medium low for about 30-35 minutes, until the garlic gets a light brown color. Avoid burning the garlic; watch closely starting at about 25 minutes in.
Add the oil to your favorite pasta. I used a whole wheat fettucini and put a little sprinkle of parmesan cheese on top. It feels decadent but is so easy!