When you’re walking through a city, are there certain things that you like to avoid? Like big crowds or puddles of water or smokers? Or, do you try to dodge those grates on the sidewalk? Here in DC (and in NYC, too), there are always metal grates throughout the sidewalk and where it leads to, I don’t know. I just know they’re holey so if you’re wearing heels, you can’t walk on them, and a bunch of smoke spews out of them from time to time, and they also keep the homeless warm during the cold winters. The grates scare me. My biggest fear is to walk on one and have it collapse on me and me falling to my death in a black pit that god knows how far the drop is.
Everyone I know always avoids them. We make it a point to avoid them and walk around them, even if that means we have to walk in a single line to get past the grates. It’s just scary, ya know? Some of the grates in DC are really dented, too, so who knows what kinda weight it can hold.
Well, one of my biggest fears came to life the other day. Someone fell through one of these grates!! The guy fell 15 feet and suffered head and rib injuries. FIFTEEN FEET. That is a long long fall. I believe the guy is ok, but seriously, I’m never walking on those grates, ever!
I created this pasta on a whim. I had bought chipotle peppers in adobo sauce and canned artichoke hearts while I was restocking the pantry and I knew I wanted to eventually use both in a dish. I hadn’t really thought about what exactly until one evening when we were home from work and starving. I opened up the pantry and saw the box of pasta, canned artichoke hearts, and chipotle peppers in adobo sauce. Done. I’ll create something with that, but I also wanted some roasted element to this. Not something super overpowering, but something that would bring all the flavors together. I looked over in my little wooden bowl and saw an entire head of garlic just waiting to be roasted.
And that is how this pasta dish came to be! It takes a bit of planning (although I definitely didn’t plan, haha) if you want to have some of the stuff prepped ahead of time (more specifically the roasting of the garlic).
Roasted Garlic and Artichoke Pasta with Adobo Cream Sauce
- 2 ½ cups (150 g) dried rotini pasta
- 1 head garlic, roasted
- 2 cups (473 ml) milk
- 2 tablespoon all purpose flour
- 2 in chipotle peppers adobo sauce, chopped (more if you like more heat)
- 15 ounce (425 g) can of diced tomatoes
- 15 ounce (425 g) can of artichoke hearts, drained and cut in halves
- ½ teaspoon salt, more to taste
- ½ teaspoon pepper, more to taste
- Parsley, for garnish
- To roast garlic: Preheat oven to 400 °F (204 °C) and peel away the outer layers of the garlic bulbs but leave the individual skins on the cloves intact! Using a sharp knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads on a sheet a foil, drizzle olive oil on top, sprinkle with a little salt, then wrap it up and place inside oven on the baking rack. Roast for 35-40 minutes. Allow the garlic to be cool enough so you can touch it and then squeeze the entire garlic bulb over a small bowl and all the individual cloves should squeeze right on out. Using the back of a fork, smash the roasted garlic cloves into a paste-like consistency. Set aside.
- In a large pot, bring water to a boil and cook rotini pasta according to the instructions on the box. Once done cooking, drain and reserve 1/2 cup of pasta water.
- In a large pot, over medium high heat, bring milk to a simmer then whisk in flour. Whisk for another 2-3 minutes to thicken. Stir in chipotle peppers, diced tomatoes, and roasted garlic. Whisk to incorporate and to make sure there are no big lumps (minus the diced tomatoes, of course), and let simmer for 5 minutes. Add the artichoke hearts, salt, and pepper. If mixture is too thick, you can add some of the reserved pasta water, or you can omit it.
- Add the cooked pasta to the pot, cut the heat, and stir until all is incorporated and combined.
- Serve hot and sprinkle parsley on top for garnish (optional).
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