Unexpected blog-time-off. Ya know when you get back from a holiday and you have post-travel blues? That’s been happening since September ended, but good things have been happening, I promise! One of those things is I finally read Julia Child’s “My Life in France” and I am forever a changed person. Another is my darling friend Lauren gave me Donna Hay’s Seasons cookbook as a gift and I have been loving every recipe of it. It even looks like us on the cover!—and while we do make an amazing duo in the kitchen (and I aspire to be the Simca to her Julia), we have yet to set up the dining table someplace with a high likelihood of getting ticks all over our bodies. Although I suppose they are wearing long sleeves. Tonight it was time for the Roasted Garlic and Ricotta Pasta recipe, an adaptation using the ingredients we had—so no ricotta but Comté! Dig in! Oh hello again.
INGREDIENTS// 10 cloves garlic / 1 1/2 cups pitted Kalamata olives / olive oil / 2 TBsp salted capers, rinsed and drained / 1/4 cup pine nuts / 1/3 cup fresh oregano leaves / juice of 1/2 a lemon / [package of] fresh pappardelle / cracked black pepper / 2/3 cup grated Comté
INSTRUCTIONS// Preheat the oven to 180°C / 355°F. Place the garlic (as is), olives and 1 TBsp of oil in a baking dish and toss to coat. Roast for 15 minutes or until the garlic is tender. Peel the garlic, mash, and set aside. Oil a frying pan over medium heat, get it hot. Add the capers, pine nuts and oregano and cook/stir for 3 minutes until the oregano is crisp. Add the lemon juice, remove from heat and set aside. Cook the pasta in a saucepan of salted boiling water for 5 minutes or until al dente. Drain and return to the pan. Add the olives, mashed garlic, pine nut mixture, pepper, Comte and toss to combine. Divide among plates to serve. Serves 2–4, depending on how hungry you are, and whether or not you serve any sides.