Roasted Garlic Recipe for Spaghetti
The soft garlic is indeed to die for. Its strongest flavor disappears as soon as it is heated through. The smooth texture inside has a caramelized almost creamy texture.
I slow roast the garlic in the oven but you can also kind of braise the garlic cloves in an inch of olive oil instead if you don’t have an oven (look at my aglio e olio pasta recipe for that). Just heat a cup of olive oil and simmer the garlic over very low heat until soft. Whatever you prefer then. Here I leave the cloves in their protective skins.
In France this way of preparing garlic is called ‘en chemise’ which literally means ‘in its shirt’. Don’t eat the skins though. Remove the soft garlic using your fork and knife or suck out the creamy inside. It’s extremely rich and full of flavor!
- 18 oz dry spaghetti (500 g)
- 4 small garlic bulbs
- 2 tbsp olive oil
- a handful fresh parsley chopped finely
- 4 tbsp unsalted butter
Remove the layers on the outside of the garlic bulb. Make sure the cloves still stick together.
- Then carefully turn the bulb on its side and slice the top off. Don't slice it in half. The cloves should stay together.
- Do the same with the other garlic bulbs. Then wrap each bulb in a piece of tinfoil and drizzle with some olive oil, pepper and salt.
Close the parcels and roast them in a preheated oven at 400°F (200°C) for 45 to 50 minutes or until soft and golden. In the meantime cook the spaghetti in the meantime until tender.
- Then drain the pasta. Melt the butter in a large pan.
- Add the cooked spaghetti and stir well. You can do this in portions if you like.
- Break the roasted garlic bulbs into pieces and add them to the spaghetti. Stir and check the seasoning. Add more pepper or salt to taste. Divide the pasta and garlic over deep plates. Sprinkle with fresh parsley. Serve immediately.