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 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 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.
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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.