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

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Bowl of olive oil and garlic pasta.

Roasted Garlic Pasta

5 from 1 vote
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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

Ingredients

  • 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

Instructions
 

  • 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.

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 1 vote

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2 Comments

  1. 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