This recipe is nice in summer, when you can pick the basil from the garden, or get it fresh from the market.

Enjoy!

Roasted Garlic and Basil Pasta Sauce

1 roasted garlic bulb
1 minced clove garlic (raw)
1/3 cup butter, cut into small pieces to soften
1/3 cup olive oil
1 handfull basil, chopped or as a chiffonade
Salt and Pepper to taste (kosher salt and fresh cracked pepper)
1 pound linguini, cooked al-dente
1/4 cup shredded cheese — parmesean, romano, asagio

Add roasted garlic paste, raw garlic, butter (softened), oil, salt and pepper to pasta bowl and mash together lightly — enough to mix the garlic and butter into everything.

Add basil and mix lightly again, reserving a small bit of basil for garnish.

Pour hot cooked pasta over sauce and toss to coat. Sprinkle with shredded cheese, and garnish with basil.

Buckwheat Pasta

1 Cup Gluten Free Flour
1/4 cup  buckwheat flour
1 egg
1 tablespoon oil
Water as needed

Mix the flours together.  In a separate bowl, whisk the egg and oil together, and add to the flour, mixing well.  Add water as needed — you basically need to add enough water so the pasta can be rolled out.  If it is too dry, it will crack, and if too wet, it’s too sticky to use. If it’s too dry, add more water.  If it is too wet, add more flour.

Roll out the dough on a flour covered surface until it is about 1/8th an inch thick, using flour as needed.  Cut into long strips, or into the shape pasta you prefer.  If you have a pasta machine, roll and cut into the desired shape.

If you are going to cook this right away, know that the cooking time of the pasta is about 2 minutes.

If you are going to store this for later use, refrigerate the shaped pasta in a ziplock or plastic bag.