Description
If you’re looking for a simple yet flavorful pasta dish that’s ready in under 30 minutes, this Roasted Garlic Pasta with Olive Oil & Chile is your new go-to recipe.
Ingredients
Units
- 1/2 - 1 large head of prepared roasted garlic
- Kosher salt
- 1/2 cup extra virgin olive oil
- 1 cup packed fresh parsley leaves, chopped (ok to leave out if you don't have any)
- 1 lb spaghetti noodles
- 1/2 teaspoon red pepper flakes, plus more for garnish
- Freshly ground black pepper
- Freshly grated or shaved parmesan, for serving
- Optional: fresh lemon juice, for serving
Instructions
- Prepare the noodles: Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook according to package directions until al dente. Save 1 cup of pasta water and then drain the noodles.
- Chop: Finely chop the fresh parsley leaves. If you have not prepared roasted garlic, you can mince the raw garlic at this time as an alternative method.
- Sauté the garlic, parsely & chili: While the pasta cooks, in a large dutch oven or skillet big enough to hold the cooked pasta, heat ½ cup extra virgin olive oil over medium heat. Place the roasted garlic into the oil and cook. Cook for 2-3 minutes, breaking up the garlic chunks with a wooden spoon. Add the red pepper flakes and some fresh ground black pepper. Reduce the heat. If you don’t have prepared roasted garlic, you can use fresh minced garlic, but will need to cook for an additional few minutes until the garlic is lightly golden (careful not to burn the garlic).
- Combine: Add the cooked noodles, ½ cup of reserved pasta water and chopped parsley to the garlic oil in the skillet. Simmer, tossing constantly, until the pasta is glossed with sauce. Add more pasta water slowly as needed.
- Serve: Garnish with more red pepper flakes, ground black pepper, and freshly grated parmesan cheese. Add a big squeeze of fresh lemon juice to each serving if you have it.
Notes
Storage: Keep leftover Roasted Garlic Pasta in an airtight container in the refrigerator for up to 4 days.