Roasted garlic, Rose Harissa and Preserved lemons come together to create a sweet, umami packed sauce with a creamy texture. The curled shape of Gigli Pasta works well for a thick sauce as it means that you get a lovely coating of the sauce with each mouthful.

Ingredients

1 Bulb of garlic

1 tbsp Early Harvest Olive Oil

Salt

½ Vegetable/chicken stock cube

200ml Double cream

1 large / 2 smaller Beldi Preserved Lemon, cut into quarters, pith removed, and skin finely chopped

1 ½ tbsp Rose Harissa

Freshly ground black pepper

Handful fresh basil or parsley leaves, roughly chopped

200g Dried Gigli pasta

Ingredients

1 Bulb of garlic

1 tbsp Early Harvest Olive Oil

Salt

½ Vegetable/chicken stock cube

200ml Double cream

1 large / 2 smaller Beldi Preserved Lemon, cut into quarters, pith removed, and skin finely chopped

1 ½ tbsp Rose Harissa

Freshly ground black pepper

Handful fresh basil or parsley leaves, roughly chopped

200g Dried Gigli pasta

1

Heat an oven to 160C. Loosen the cloves of garlic from the main stem of the bulb a little and wrap with foil. Before closing the top, season with salt and drizzle the olive oil on top and around the cloves. Place on a baking try and roast in the oven for around 1 hour. Remove from the oven and check – the cloves should be soft when squeezed and a golden-brown colour. When cool enough to touch, remove the cloves from the bulb and squeeze out the garlic into a bowl or onto a chopping board. Mash with a fork or chop with a knife till you have achieved a paste and add in any olive oil that may be trapped in the foil. This part of the recipe can be done ahead of time.

2

When the garlic has been roasted, or if it is near the end of its cooking time, set a large pan of salted water on a high heat, cover and bring to boil. Add the pasta and cook for around 10 minutes, stirring from time to time to avoid it sticking. Check to see that it is cooked – it should have a small amount of bite to it, then drain into a colander.

3

Whilst the pasta water is coming to the boil, set a small pan on the stove with 200ml of water and add the stock cube. Bring to the boil, breaking up the stock cube as the water heats up. When boiling, add the double cream, crushed roast garlic, rose harissa and preserved lemon. Bring back to the boil and stir or whisk well so that everything combines, then turn the heat down and allow the sauce to simmer for around 5 minutes so that it thickens a little and looks smooth and glossy. The sauce should coat the back of a spoon easily – if it looks too thick add a splash of water. Season with lots of freshly ground pepper and a little salt if you feel it needs it .

4

Add the drained pasta back to the pan it was cooked in then pour the sauce on top. Heat more if necessary. Add the chopped basil or parsley, stir to combine then divide between bowls.

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