Full cloves of garlic were a bad idea - 20 mins at 400 wasn’t long enough for me to properly mush them up. Same with the onions. Next time I’ll mince the garlic and cut the onions smaller, maybe cook it a little longer on a lower temp? The flavor was great even if I was a little heavy handed with the red pepper flakes. Measured those with my heart. I made two pans - one for regular capatavi and one for gluten free rotini. Either way, the fam loved it. Will make again.
