Calling all Garlic Lovers

The transformation garlic experiences when braised in olive oil is amazing, and The Minimalist, Mark Bittman tells you how to make it happen as well as what to do with it. He offers a pasta dish (recipe below) and one for Chicken, Garlic & Soy Stew (which doesn't sound that great to me, but follow the link if you're intrigued.)

Garlic Braised in Olive Oil - 30 to 45 minutes

½ cup good extra virgin olive oil
40 or more cloves peeled garlic
Salt.

1. Put oil in small skillet over medium-low heat; a minute later add garlic. Sprinkle with salt. Adjust heat so garlic just sizzles.
2. Cook, occasionally turning garlic so it browns evenly, until it gradually becomes golden, then begins to brown. The garlic is done when perfectly tender. Store, refrigerated, in the oil, and use within a few days.

Yield: 40 or more cloves garlic.

Pasta With Fresh Tomatoes, Braised Garlic and Basil - 30 minutes

Salt
4 medium tomatoes, cored and roughly chopped, with their juice
1 cup washed, dried and shredded basil
30 to 40 cloves braised garlic, more or less, with about 4 tablespoons of their oil (see recipe)
Freshly ground black pepper
1 pound long pasta, like spaghetti, linguine or fettuccine.

1. Bring large pot of water to a boil and salt it. Run large serving bowl under steaming hot water to warm it. Dry bowl and combine in it the tomatoes, ¾ of the basil, ¾ of the garlic and all its oil, a liberal grinding of pepper and a large pinch of salt. Mash a little bit with a potato masher or wooden spoon, just to let tomatoes release their liquid.
2. When ready to serve, cook pasta until it is tender but not mushy. Drain it, but leave it moist. Toss it in bowl with the tomato mixture, then garnish with remaining basil and garlic. Serve immediately.

Yield: 3 to 6 servings.