Prep 5 mins
Cook 45 mins
From the cookbook Pasta, this is simplicity at it's most elegant!
- 1 whole head of garlic
- 118.29 ml extra virgin olive oil, plus extra for brushing
- 113.39 g dried spaghettini (or fresh)
- salt and pepper, to taste
- parmesan cheese, coarsely shaved
- Preheat the oven to 350*F. Place the garlic on an oiled baking sheet and roast for 30 minutes. Set aside to cool slightly.
- Bring a pan of lightly salted water to boil and cook the pasta until done, about 10 minutes(or less if you prefer al dente).
- Slice off the top third of the head of garlic with a knife. Hold the garlic over a bowl and dig out the "meat" of the garlic with the point of the knife so it fall into the bowl. Pour in the oil and add plenty of black pepper. Mix well.
- Drain the pasta and return it to the clean pan. Pour in the oil and garlic mix, and toss the pasta until all strands of the spaghettini are thoroughly coated, topped with Parmesan. Serve immediately. Serve shavings of Parmesan in a bowl separately, if desired.
This was a delicious pasta dish. I did use more pasta (probably about 8 oz.) but otherwise, didn't change a thing. I didn't increase any of the other ingredients and this worked for us, all pasta was coated nicely. Served this with Chicken Parmesan Easy, Authentic Tasting Chicken Parmesan (Parmigiana) and Focaccia Bread Focaccia Gift Mix. My family felt like they were eating in a restaurant! Thanks much for sharing this great change from regular pasta and tomato sauce.
I find it easier to slice a bit off the top before roasting and when it is done, squeeze the head of garlic into a bowl.