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Roasted Garlic Spaghetti

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Ingredients

  • 1 1
  • garlic bulb
  • 2 2
  • tablespoons plus 2 teaspoons olive oil
  • 1/2 1/2
  • lb uncooked spaghetti
  • 1 1
  • cup shredded Parmesan cheese (4 oz)
  • 1/2 1/2
  • teaspoon salt
  • 1/4 1/4
  • teaspoon crushed red pepper flakes
  • 2 2
  • tablespoons chopped fresh basil leaves or fresh Italian (flat-leaf) parsley

Details

Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of foil. Drizzle with 2 teaspoons of the oil; wrap securely. Place in pie plate or shallow baking dish.
Bake 45 to 50 minutes or until garlic is tender when pierced with a fork. Cool 5 minutes. Gently squeeze garlic out of cloves onto cutting board; finely chop. Set aside.
In 4-quart saucepan or Dutch oven, cook spaghetti as directed on box; drain. Return to saucepan; toss with roasted garlic, remaining 2 tablespoons oil, 1/2 cup of the Parmesan cheese, the salt, red pepper flakes and basil. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.

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