Garlic

Garlic, part of the Allium family and closely related to the onion, chive, leek, shallot, and scallion, has been used in daily cooking in all parts of the world throughout history. It has not only been used as a flavor enhancer, but also to prevent and treat a variety of diseases and conditions. I know garlic seems like a basic ingredient, but its health benefits are so great that I thought it deserved some time in the spotlight. Ebby’s Organic Farm has some beautiful garlic right now!

History shows that garlic has been used to treat high blood pressure, bronchitis, TB, dysentery, colic, fevers, diabetes, liver disorders, rheumatism, intestinal worms, viral infections, heart conditions, ear infections, high cholesterol and some cancers; quite an array of ailments. There are phytochemical compounds in garlic such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. These compounds are antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, and protective of the cardiovascular system, just to name a few benefits. They also aid digestion. It’s been discovered that heating garlic immediately after slicing or crushing or pressing it can destroy the heat sensitive, medicinal compound allicin. BUT if you slice, crush, or press it and then wait ten minutes to add heat to it, the compound’s healing enzyme is activated, and all of its incredible properties are digestible. Simple and fascinating tip, right? 

Garlic is mainly used as a flavor enhancer, but in this pasta recipe, garlic takes center stage. Enjoy! 

Pappardelle with Garlic, Herbs and Green Olives 

Yield: 4 Servings

12 ounces pappardelle
¼ cup extra virgin olive oil 
16 each garlic cloves, smashed and allowed to sit for 10 minutes prior to cooking 
1 cup flat leaf parsley, finely chopped 
1 cup Castelvetrano olives, pitted and roughly chopped 
¼ teaspoon crushed red chili pepper
3 tablespoons Miyoko’s butter, salted
1 cup basil leaves, chiffonade or cut into fine ribbons 
2 teaspoons lemon zest 
2 teaspoons lemon juice 
Kosher salt and freshly-ground black pepper 

Directions:

1. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than the package directions. Drain and reserve 1 cup cooking liquid. 

2. While the pasta is cooking, make the sauce. In a large Dutch oven over medium heat, add the olive oil. Once hot, add the garlic and smash in the oil until they are golden brown and soft, about 5 minutes. 

3. Add in the parsley and cook for 1 minute or until it has released its oils. 

4. Add in the olives and crushed red pepper flakes and stir for 30 seconds. 

5. Add the cooked pasta to the pan, along with ½ cup of the cooking liquid and the butter. Lower the heat to medium low and cook, stirring constantly for 1 to 2 minutes or until pasta reaches al dente. Add a little more pasta cooking liquid if needed. 

6. Turn off heat, add the basil, lemon zest and lemon juice and season with salt and pepper. Serve immediately.