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Spaghetti with Roasted Garlic and Oil is a classic Italian 30 minute meal that is healthy, full of flavor, and so satisfying. Roasting the garlic reduces its bite, so you can add as much as you like!


serves 2-4

Total time

0 minutes


  • 1 bulb of garlic, roasted
  • ¾ lb thin spaghetti (my favorite is Barilla Plus)
  • ⅓ cup good olive oil plus 2 Tbsp
  • a pinch of red pepper flakes
  • ½ cup pine nuts
  • a heaping 1/3 cup fresh parsley, finely minced and measured after chopping
  • salt and fresh cracked pepper
  • juice of lemon
  • grated Asiago cheese


  1. Cook the pasta until just al dente.
  2. Heat a couple of tablespoons of oil in a pan and toast the pine nuts until golden brown. Watch them carefully so they don't burn. Remove them and set aside.
  3. Squeeze the roasted garlic out of each clove, and roughly chop.
  4. Add 1/3 cup olive oil back in the same pan, along with the lemon juice, red pepper flakes and garlic. Heat the oil to a sizzle, mashing the garlic with the back of a wooden spoon. Heat for a minute or two, but don't get it so hot that the garlic starts to toast or burn.
  5. When the pasta is done, remove it with tongs directly into the hot oil and garlic. Toss well.
  6. Add in the parsley, salt, and pepper. Toss well again.
  7. Serve with a generous amount of Asiago.

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