This simple pasta is made using ingredients you probably already have in your pantry. Spaghetti is tossed with olive oil, roasted garlic, a hint of red pepper and cheese.
Four heads of garlic may seem excessive – and if it were raw garlic then it would be quite pungent. However, in this recipe, as the garlic roasts and the sugars in the cloves caramelize in the oven, the garlic develops a milder, more subtle flavor.
For a tutorial for roasting garlic, check out this video here. The cloves become soft and easily spreadable and make the perfect addition to a quick weeknight pasta recipe. The garlic can be made a few days in advance and stored in an airtight container.
Serve this pasta as it is or add your favorite roasted vegetables and protein to it for a more balanced meal.
2tablespoonsplus ½ cup extra-virgin olive oil,divided
½teaspooncrushed red pepper flakes
½cupfreshly grated Parmesan cheese
2tablespoonschopped flat-leaf parsley
Peel the loose paper away from the heads of the garlic and discard. Trim about ¼” off the top of the garlic to expose the cloves.
Drizzle the garlic with 2 tablespoons of the olive oil then wrap the heads of garlic in aluminum foil. Roast until the garlic is soft when pierced with a knife, about 35 to 40 minutes.
Let cool slightly then squeeze the garlic cloves from the peels, discarding the skin.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt. Add the garlic red pepper and mash the roasted garlic in the oil with a fork.
Bring a large pot of water to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid then drain the noodles and return them to the pot over medium-low heat.
Toss the noodles with the garlic oil mixture and ½ cup of the pasta water. Sprinkle with the cheese, tossing to combine. Add half the parsley and toss once more. Serve topped with the remaining parsley.
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