Anne Sorrenti, chef from Morgans on the Danforth, made garlic pizza, which inspired this garlic-infused pasta dish.
1 pint heirloom cherry tomatoes, about 12 to 14
1 tsp chopped garlic
¼ cup olive oil
4 basil leaves, slivered
Salt and freshly ground pepper
Roasted garlic: 1 head garlic divided into cloves
2 tbsp olive oil
500 g (1 lb) linguine
½ tsp chili flakes
1 ball Buffalo Mozzarella, torn in pieces
Slice cherry tomatoes in half and toss with chopped garlic, olive oil and basil. Season with salt and pepper. Let marinate for 1 hour.
Divide head of garlic into cloves. Place in small pot of water. Bring to boil. Boil for 2 minutes. Drain and slip garlic out of skins.
Heat 2 tablespoons oil in small skillet over medium heat. Stir in blanched garlic. Cover skillet and reduce heat to medium low. Cook garlic about 10 minutes or until it turns golden brown, shaking pan and turning cloves occasionally. Remove from heat.
Bring a large pot of salted water to boil and add linguine. Boil 8 minutes or until al dente. Drain, reserving ½ cup pasta water. Return linguine to cooking pot over low heat. Toss in cherry tomatoes and marinating oil, roasted garlic, chilies and pasta cooking water. Remove from heat and stir in Mozzarella. Sprinkle with Parmesan and drizzle with extra oil.