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Roasted Garlic, Olive and Tomato Pasta Salad
One of the much loved recipes of Gilroy, California, rich in garlic flavors.
Garlic heads:- 3 (small)
Pasta shells:- 1 pound
Whole or skim milk ricotta:- 15 ounces
Whole milk yogurt:-¾ Cup
Salt:- 1 ¼ tsp
Ground black pepper
Tomatoe:-s 4 (about 1 pound)
Black or green olives:- 1 Cup (sliced)
Fresh basil leaves:- 1/3 Cup (sliced)
Heat an oven to about 205 degree C.
Cut the garlic head tops.
Sprinkle some olive oil and keep it in the middle of the foil and seal it by folding.
Now place this packed thing in the baking pan and bake it for 50 minutes till garlic is tender.
Take it out of the oven and let it cool.
Now cook pasta according to the instructions on the pack.
After you drain it, mix it with olive oil.
Now beat the yogurt and ricotta cheese together till they blend completely and turn very smooth.
Add this into the baked garlic and mix it well adding black pepper and salt to the same.
Empty the ricotta mix over the cooked pasta. Also add olives, tomatoes and basil and toss them.
Taste and serve.
You can either serve it warm or you can serve it chilled. If served quickly after it is ready, its texture is great. But if you refrigerate it overnight, the flavor of garlic enhances.