Roasted Garlic Spaghetti
A creamy, aromatic spaghetti dish infused with roasted garlic, butter, and fresh herbs. Quick to prepare yet rich in flavor, this pasta is perfect for weeknight dinners or meal prep. Garnish with shaved Parmesan for a touch of elegance and a satisfying, flavorful meal everyone will love.
Equipment
- 1-Large pot
- 1 small baking sheet or muffin tin
- Aluminum foil
- Fork (for mashing garlic)
- Large deep skillet or sauté pan
Ingredients
- 2 whole garlic heads
- ½ teaspoon olive oil
- 1 pound spaghetti
- ½ cup reserved pasta water
- ½ cup 1 stick butter
- 2 tablespoons freshly grated Parmesan cheese
- 2 –3 tablespoons freshly chopped parsley or basil, or a combination
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 1 tablespoon shaved Parmesan flakes optional, for garnish
- Pinch of red pepper flakes optional
Instructions
- Preheat Oven for Perfect Garlic Roasting: Start by preheating your oven to 400°F (200°C). Properly preheating ensures your garlic roasts evenly, caramelizing slowly to bring out its natural sweetness without burning. While the oven warms, you can prepare the garlic, which makes the process more efficient.
- Prepare Garlic Heads: Take two whole garlic heads and carefully trim the tops, exposing the tips of each clove. This allows the heat to penetrate, ensuring even roasting. Drizzle each exposed head with about ½ teaspoon of olive oil and sprinkle a pinch of salt over the top. The oil helps the garlic caramelize while keeping it moist and tender.
- Wrap and Roast Garlic: Wrap each garlic head tightly in aluminum foil. Alternatively, you can place each garlic head in a muffin tin, which helps prevent them from rolling around in the oven. Transfer the garlic to a small baking sheet and place it in the preheated oven. Roast for 35–40 minutes, or until the cloves are soft, golden, and fragrant. This step transforms the garlic, giving it a rich, mellow flavor.
- Cool and Mash Garlic: Once roasted, remove the garlic from the oven and allow it to cool until you can handle it safely. Squeeze each clove out of its skin and transfer it to a small bowl. Use a fork to mash the garlic into a smooth, creamy paste. This roasted garlic paste will become the star flavor of your pasta.
- Boil Spaghetti: While the garlic is cooling, bring a large pot of water to a rolling boil. Add a generous pinch of salt to the water to season the pasta as it cooks. Add 1 pound of spaghetti and cook according to the package instructions until al dente—firm to the bite but cooked through. Al dente pasta holds up beautifully when mixed with the buttery sauce.
- Reserve Pasta Water: Before draining the spaghetti, scoop out ½ cup of the starchy pasta water and set it aside. This liquid is essential for adjusting the sauce’s consistency later, helping it cling perfectly to each strand of spaghetti. Then drain the spaghetti in a colander and set aside briefly.
- Melt Butter in Skillet: In the same large pot or a deep skillet, melt ½ cup (1 stick) of butter over medium heat. Allow the butter to heat gently until fully melted and slightly foamy, which will help it evenly coat the pasta. Be careful not to brown the butter at this stage; you want it rich but mellow.
- Incorporate Roasted Garlic: Add the mashed roasted garlic to the melted butter, stirring continuously. Cook for 1–2 minutes to allow the garlic to infuse the butter with its sweet, aromatic flavor. The aroma should be rich, nutty, and slightly caramelized—this step is key to building the base of your pasta sauce.
- Combine Spaghetti and Sauce: Add the cooked spaghetti directly into the skillet with the garlic butter. Pour in the reserved ½ cup of pasta water gradually, stirring constantly to ensure every strand is coated. The starchy water helps the butter and garlic form a smooth, luscious sauce that clings to the noodles beautifully.
- Season and Add Fresh Herbs: Remove the skillet from heat. Stir in 2 tablespoons of freshly grated Parmesan cheese and 2–3 tablespoons of chopped parsley (or basil). Season with ½ teaspoon salt and ¼ teaspoon black pepper, adjusting to taste. For a subtle kick, add a pinch of red pepper flakes if desired. Toss gently to distribute flavors evenly.
- Garnish and Serve: Plate the garlic spaghetti onto serving dishes. Optionally, sprinkle shaved Parmesan flakes on top for an elegant finishing touch. Serve immediately while hot, ensuring each bite has the perfect balance of buttery richness, roasted garlic, and fresh herbs. This pasta pairs wonderfully with a simple green salad or crusty bread.
Notes
- Roast Garlic in Advance: Save time by roasting garlic up to a week ahead. Store the mashed garlic in an airtight container in the refrigerator; it will stay fresh and flavorful.
- Pasta Choice Matters: Traditional spaghetti works best, but feel free to experiment with whole wheat, gluten-free, or high-protein pasta to boost fiber or protein content. Cooking times may vary slightly.
- Control Garlic Intensity: Adjust the number of garlic heads to suit your taste. For a subtler flavor, use just one head or reduce the amount in the sauce.
- Use Reserved Pasta Water: This starchy water is essential for a silky, cohesive sauce. Don’t skip it—it helps bind the butter and garlic to the pasta.
- Cheese Variations: Parmesan adds a nutty, salty depth, but Pecorino Romano or Asiago can be substituted for a slightly sharper flavor.
