This recipe was easy to make, but didn't impress me much. I expected a garlic tasting noodle, I didn't taste any garlic. Instead just tasted olive oil (which I don't much care for that flavor). This is not a meal I would make again, but Adam really enjoyed it.
Spaghetti with Roasted Garlic (From: Encyclopedia of Pasta)
- 1 whole head of garlic
- 4 oz. Spaghetti
- ½ c. olive oil
- salt and pepper
Cook the pasta in a saucepan of salted boiling water according to the instructions on the packet.
Leave the garlic to cool, then lay it on it’s side and slice off the top third with a knife.
Hold the garlic over a bowl and dig out the flesh from each clove with the point of the knife. When all the flesh has been added to the bowl pour in the oil and add plenty of black pepper. Mix well.
Drain the pasta and return it to the clean pan. Pour in the oil and garlic mixture and toss the pasta vigorously over a medium heat until all the strands are thoroughly coats. Serve immediately with shavings of parmesan handed separately.