Sunday Dinner: Red Pepper Pasta and Garlic Bread Edition

Jason and I spent this weekend visiting my parents in Southeastern Pennsylvania. We had a really nice time buying apples and pumpkins at a local orchard, eating my mom's awesome bacon-wrapped scallops (with a lemon-dill sauce) for dinner, and playing spades. Since we didn’t get home until 4 or so , I decided to go with a tried and true favorite for dinner tonight--- pasta with creamy roasted red pepper sauce. But since I always try to do something a little bit special/out of the ordinary for Sunday Dinner I decided to shake things up with some homemade garlic bread.

WARNING: THIS RECIPE SHOULD NOT BE CONSUMED UNLESS YOU REALLY REALLY LIKE GARLIC.

(Consider yourself warned.)

Garlic bread, at least the way Ina taught me to make it, is so easy that it is hard to imagine why anyone would buy the frozen stuff. All you have to do is chop up some parsley and a lot of garlic, heat it in some olive oil and spread it between some ciabatta bread. Stick it in the oven for 10 minutes and you are done. Easy, garlicky goodness. (note: since it was just the two of us, I halved the recipe below—only using ½ loaf of bread, ¼ olive oil, etc. and it works just as well.)

Step 1: Cook olive oil, parsley and garlic over low heat.

Step 2: Spread mixture over bread

Step 3: Put halves back together and bake

 Step 4: Enjoy!

Homemade Garlic Bread
Adpated from Ina Garten

Ingredients:
6 cloves of garlic
¼ cup parsely
½ cup olive oil
Salt and pepper
1 loaf of ciabatta bread

1.Finely chop the garlic and parsley. Season with salt and pepper.
2.Heat olive oil in a small pan over low heat. Add garlic mixture and cook for about 3 minutes or until garlic is tender but not browned. Set aside
3.Slice ciabatta in half horizontally. Preheat oven to 350 degrees.
4.Spoon garlic mixture evenly over both halves of the bread. Place the top half on the bottom half. Wrap in foil. Bake on a cookie sheet for 5 minutes. Remove foil and cook for another 5 minutes or until crust is brown and crusty. Slice and serve (with breath mints if you have them).