Raw Garlic with Pasta
I just received Stephanie Alexander’s The Cook’s Companion, which is regarded as the bible of home cooking in Australia. In the pasta section I spotted something interesting:
“Drain pasta and quickly add olive oil and garlic to the hot cooking pot, then tip the pasta back in and toss with a big handful of freshly chopped herbs.”
“For one of the best of all pasta dishes, toss a sliced garlic clove, best-quality parmesan cheese, rocket leaves or garden-fresh parsley and good extra-virgin olive oil with hot pasta.”
These are short recipes located in the column of the page, intended for one, quick serving.
Do you think the garlic is suppose to be sautéed first? I know it might be a silly question, but I haven’t been cooking for long. I’ve never heard of raw garlic being used with pasta.
Raw garlic appears frequently as an ingredient in recipes. I love garlic but not in the raw state, If I absolutely must use raw garlic I press it rather than chop or finely mince. I think the directions in your recipes to use garlic in the raw state expect the heat of the macaroni will mellow out the rawness. Test a small portion first to see how you like it... if you don't, gently saute minced garlic a few seconds right in the same pan then toss the pasta in with the rest of the ingredients.
I think your instincts are right about these recipes. The way I would recommend achieving something like the result they are aiming for is to macerate the chopped herbs in very good oil in a serving bowl (or individual bowl, if you're just making one portion). Then toss the hot pasta in the flavored oil. If you want to add parmigiano, you can, either grated or shaved. As for the garlic, the sliced raw garlic sounds awful, especially with the parmigano, but if you want a mild garlic taste, put a peeled clove (crushed to make it stronger) in the oil with the herbs, then remove it. Anything more is overkill. Put the herbs in the oil, the put the water on to boil. Don't put the oil back in the pot. That is silly. You'll waste all that oil that will stick to the sides of the pot.
The point is that the hot pot and pasta will semi-cook the garlic. Another method I have heard of is to put sliced garlic into a colander before draining the cooked pasta. The hot water cooks the garlic as it drains through. None of these methods will yield the same flavor as sauteeing the garlic in oil, which would be my preference. Keep in mind that sliced garlic is much less pungent than crushed/pressed/chopped. The less cutting, the fewer sulfuric compounds are released.
I love raw garlic with pasta, much more than I like it cooked. Try it and you'll see what YOU think, it is a cheap easy experiment.
In the summer we make a sauce with ripe, raw tomato, raw garlic, torn basil leaves, and olive oil. Delicious.
I think the recipe means for it to be raw, but the trick may be to slice the garlic very thin. I have a little garlic slicer/mandoline for that purpose and it slices it paper thin which means it will get cooked when put in the hot cooking pot with the olive oil--which the recipe says to do quickly for that very reason. Sounds good to me..