1 garlic bulb (I know that sounds crazy)
salt and pepper to taste
1 large can diced tomatoes
1 pound linguine
1 medium sized onion
1/4 cup asiago cheese
A couple basil leaves torn
I love garlic and I can easily put it in about every dish I make. Roasted garlic is simply the best of the best. This is one of those dishes that I just threw together because I needed something I did not need to babysit. I cut 5 chicken breast in half to cut the baking time down. I put a slit in each piece of chicken and stuffed a garlic clove in the slits. I added some salt and pepper to the chicken. I put a little diced tomato on the bottom of a grease baking dish, placed in the chicken and poured the remainder diced tomatoes over the chicken. I then threw in a few garlic cloves in fear I might not have enough garlic. I baked for about 40 minutes @ 375 degrees. After I got the dish thrown in the oven and baking for a few, I started some water for pasta. Linguine. Just a note, I always salt the pasta water when it comes up to a boil and then put in a drizzle of olive oil to help prevent the pasta from sticking together. I then pureed an onion and yes, some more garlic. I softened the onion and garlic in saute pan on a low heat while I smoked a cigarette. About 7 minutes for non smokers. lol Then I turned up the heat and hit the pan with some chicken stock and let it come up to a simmer and cook off just a touch. I then tossed the onion with drained linguine and served the chicken up on top. Garnish with fresh basil. Delish. By the way, this basil was grown from seed and is the first of my fresh basil for the season.
