Roasted garlic Capellini


  • 400g of Panzani Capellini
  • 2 heads of fresh garlic
  • 6 tbsp of oil

Preparations steps

  • 1. Separate the garlic heads into cloves and peel.
  • 2. Cut the biggest ones in half.
  • 3. Heat 4 tablespoons of oil and roast the garlic: it should be golden and crisp.
  • 4. Meanwhile, cook the Capellini until 'al dente' in boiling water and drain.
  • 5. Drizzle the remaining oil over it evenly, and then arrange onto plates.
  • 6. Add a little garlic and parmesan and serve immediately.
  • For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!

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