Roasted Garlic Pasta

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Fragrant roasted garlic takes center stage in this roasted garlic pasta recipe. Who says delicious pasta has to be complicated?

A close-up of the olive oil pasta with chopped parsley.

Tips for Roasted Garlic Pasta

  • Remember that left over pasta water you had? Well, if your spaghetti dish is too dry, then add in a little of the pasta water to moisten the noodles.
  • You can also roast bell peppers along with the garlic and toss them into the pasta dish for an added kick of flavor.
  • I would not recommend adding any seasoning powders (ex: garlic or onion powder) because it will cause your olive oil pasta sauce to have a grainy texture and these spices will overwhelm the other flavors in the dish.

Storage

Refrigerator: Store leftover pasta in the refrigerator for 3-4 days.

Reheating: Reheat on the stove top over low heat or in the microwave at half power until warmed through.

More Pasta Recipes to Try

Bowl of olive oil and garlic pasta.

Roasted Garlic Pasta

5 from 2 votes
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Author: John
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 55 minutes
Servings: 4 Servings

How to Video

What You’ll Need

  • 1 bulb of garlic
  • ½ cup plus 1 tablespoon of olive oil, divided
  • 1 pound spaghetti noodles, or other long pasta
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • ½ cup freshly chopped parsley
US Customary – Metric

How to Make It
 

  • Preheat the oven to 425°F.
  • Leave the head of garlic intact and use a sharp knife to make one cut across the top to expose the cloves. Pour 1 tablespoon of olive oil over the exposed cloves, so it soaks into the head of garlic.
    1 bulb of garlic
  • Wrap the garlic tightly with foil and roast in a preheated oven for 30 minutes. While the garlic roasts, cook the pasta.
  • Bring a large pot of salted water to a boil then add the noodles. Cook the noodles until they are al dente, then drain. Set aside.
    1 pound spaghetti noodles
  • After 30 minutes, remove the garlic from the oven and squeeze out the softened cloves. Set aside.
  • Heat a large pot over low heat and add the remaining olive oil, roasted garlic, red pepper flakes, salt, and pepper. Use a wooden spoon to smash the garlic.
    1 teaspoon red pepper flakes
    Salt and pepper
    ½ cup freshly chopped parsley
  • Saute for 3 to 4 minutes then add the cooked pasta noodles and fresh parsley. Toss to combine.
  • Serve with Parmesan cheese if desired.
  • For tips and storage information continue scrolling to the post below the recipe card.

Suggested Equipment

Notes

  • The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4 ounces of pasta. Actual calories will vary.
  • Save ½-cup of the salted pasta water to add to the finished dish if the noodles seem too dry for you.

Nutrition

Serving: 4ouncesCalories: 665kcalCarbohydrates: 86gProtein: 15gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 20mgPotassium: 307mgFiber: 4gSugar: 3gVitamin A: 780IUVitamin C: 10mgCalcium: 37mgIron: 2mg
5 from 2 votes

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4 Comments

  2. 5 stars
    This is pretty exact to my own recipe. It’s so light and simple and so full of flavor. I like to add an unsalted butter to my sauce.

    Reply