Minimal Monday: Spaghetti with Roasted Garlic and Oil
The View From the Great Island
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!
- 1 bulb of garlic, roasted
- 0.75 lb thin spaghetti (my favorite is Barilla Plus)
- 0.33333333333333 cup good olive oil plus 2 Tbsp
- a pinch of red pepper flakes
- 0.5 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
- Cook the pasta until just al dente.
- 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.
- Squeeze the roasted garlic out of each clove, and roughly chop.
- 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.
- When the pasta is done, remove it with tongs directly into the hot oil and garlic. Toss well.
- Add in the parsley, salt, and pepper. Toss well again.
- Serve with a generous amount of Asiago.