This is not the recipe I wanted to post (see Making Newman's Vodka Sauce Awesome), but because this is required by that recipe, I decided to post the two back-to-back.
Anyway, garlic paste is surprisingly useful. I only learned about it a couple weeks ago, but it has made for some excellent garlic bread and pasta multiple times since. And it's seriously easy to make.
Ingredients:
Garlic cloves
Kosher salt
Procedure:
Peel, clean, smash, and mince the garlic. Pile the garlic up and sprinkle a pinch of kosher salt over it.
Mush the garlic with the blade of your knife at a sharp angle, pressing down as you slide the knife across it, grinding the salt into the garlic. Pile it up if it spreads too far. Stop when it is so pasty that you can barely see it against your cutting board.
Use the blade of your knife to scrape it up.
Estimated prep time: 3 minutes. Maybe a bit longer if you're doing more than four or five cloves.
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