Roasted Garlic Pasta - Minimal Ingredients for Maximum Flavor

[This post is part of “10 Ways to use Roasted Garlic“]

This recipe is for garlic lovers. It’s one of those minimal ingredient dishes that takes only a few minutes to prepare. The key ingredient is whole roasted garlic. I wrote a post yesterday on how to roast garlic and showed 10 different ways to cook with it. Here’s one…

As for most of my pasta recipes, I’m using whole wheat but feel free to substitute with regular white pasta. And if you don’t have time to roast garlic ahead of time, just sauté garlic cloves a little longer until they become soft and aromatic. Serve with a nice glass of wine.

Click for recipe…

Roasted garlic removed from the skin. See my post on how to roast a whole garlic bulb.

It doesn't get any easier than this. Simply mix garlic with pasta and oil and top with grated cheese and pepper.

Roasted Garlic Pasta Recipe

1 head of roasted garlic, cloves removed (recipe here)

1 pound whole wheat pasta

1/4 cup olive oil (use leftover oil from roasted garlic recipe if possible)

1/4 – 1/2 cup grated parmesan cheese (and more for topping)

generous amount of freshly ground black pepper

Cook pasta to a nice al dente. Heat oil in a large saucepan on medium heat.

Stir in roasted garlic cloves for a few minutes until they begin to sizzle. Turn heat off and combine pasta, cheese and pepper. Mix well and plate. Top with more cheese, pepper and a drizzle of olive oil before serving.

Total Time: 20-25 minutes
Yield: 4 servings

[This post is part of “10 Ways to use Roasted Garlic“]