Minimal Monday: Spaghetti with Roasted Garlic and Oil

Spaghetti with Roasted Garlic and Oil is a classic Italian recipe that is quick, easy, and so satisfying.  Roasting the garlic reduces its bite, so you can add as much as you like!

When my kids were little they would get hungry at the most inconvenient times, like when we hadn’t been to the grocery store in over a week and the most exciting thing in the fridge was a rejected Lunchable fished out of somebody’s backpack.  My fallback plan in those days was pasta with butter.  Second only to Saltines and peanut butter, that was the absolute scrape the bottom of the barrel meal.  This is the grown up version.  I’ve added some flourishes like pine nuts and parsley, but the garlic, oil and pasta will stand on its own.

Garlic is a wonderful flavor but I’m increasingly finding it overpowering.  When it’s raw or undercooked it can upset some people’s stomach, and it always results in garlic breath.  I hate garlic breath.  So I’m going to roast the garlic for this dish, which mellows it and brings out the sweetness.  You won’t get garlic breath, promise.

Peel the outer loose skin off of a whole bulb of garlic and slice off the bottom end, about 1/4 inch, to reveal the tops of the cloves.  Drizzle with olive oil and sprinkle with salt and pepper.

Wrap the garlic loosely in foil or parchment paper and roast in a 375 degree oven for about 30 to 40 minutes until the garlic is soft and light brown.  Once it’s cooled a bit you can squeeze out the garlic from each clove.  It will now be nutty brown and have a paste-like consistency.

The secret to this simple pasta, besides the roasted garlic, is the generous amount of parsley, which adds freshness, lots of pine nuts, which add substance and texture as well as taste, the splash of lemon which brightens it all up, and the Asiago which is tangy and not as sharp as Parmesan. It’s incredibly satisfying for such a simple meal.

Minimal Monday: Spaghetti with Roasted Garlic and Oil

Yield: serves 2-4

Ingredients

  • 1 bulb of garlic, roasted
  • 3/4 lb thin spaghetti (my favorite is Barilla Plus)
  • 1/3 cup good olive oil plus 2 Tbsp
  • a pinch of red pepper flakes
  • 1/2 cup pine nuts
  • a heaping 1/3 cup fresh parsley, finely minced and measured after chopping
  • salt and fresh cracked pepper
  • juice of 1/2 lemon
  • grated Asiago cheese

Instructions

  1. Cook the pasta until just al dente.
  2. Heat a couple of tablespoons of oil in a pan and toast the pine nuts until golden brown. Watch them carefully so they don't burn. Remove them and set aside.
  3. Squeeze the roasted garlic out of each clove, and roughly chop.
  4. Add 1/3 cup olive oil back in the same pan, along with the lemon juice, red pepper flakes and garlic. Heat the oil to a sizzle, mashing the garlic with the back of a wooden spoon. Heat for a minute or two, but don't get it so hot that the garlic starts to toast or burn.
  5. When the pasta is done, remove it with tongs directly into the hot oil and garlic. Toss well.
  6. Add in the parsley, salt, and pepper. Toss well again.
  7. Serve with a generous amount of Asiago.
http://theviewfromgreatisland.com/minimal-monday-spaghetti-with-roasted-garlic-and-oil/

Happy Monday!

30 Comments

  • Reply
    Andrea
    March 15, 2017 at 2:02 pm

    Just made this and it was amazing! I used angel hair instead of spaghetti but I think the roasted garlic and the sautéed pinion (pine nuts) are the key. I will be making this quite a bit! It is so fresh and healthy! Thanks!

    • Reply
      Sue
      March 15, 2017 at 2:16 pm

      I’m so glad Andrea. I love it with angel hair, too, good choice. I appreciate that you took the time to come back and let me know <3

  • Reply
    Ellen
    December 19, 2014 at 5:49 pm

    This recipe is fabulous…followed the recipe exactly and added sauteed eggplant and it was great…would like to add italian sausage next time. Thank you for the keeper!

    • Reply
      Sue
      December 19, 2014 at 6:10 pm

      You’re welcome! I am not a big raw garlic lover, in fact I avoid it like the plaque, so roasted garlic is a great discovery for me! Glad you had success with this, and thanks for commenting!

  • Reply
    stephen
    June 18, 2013 at 12:33 pm

    List the pros and cons of each venue to help you decide.
    Phoenix BBQ Catering Services

  • Reply
    Anonymous
    June 10, 2013 at 6:45 am

    Hi! Do you know if they make any plugins to assist with
    Search Engine Optimization? I’m trying to get my blog to rank for some targeted keywords but I’m
    not seeing very good gains. If you know of any please share.
    Many thanks!

    my web-site – Home Page

  • Reply
    KeyWestConch8
    May 9, 2013 at 10:32 pm

    This is my favorite pasta sauce ever. I crave oluve oil and roasted garlic. I went to an italian restaurant once that served the olive oil and roasted garlic as a dipping sauce for the crusty bread…I drank it. Literally. Thanks for postng the recipe. Now I can do this at home without the waiit staff looking at me crazy.

  • Reply
    verdadmia
    January 19, 2013 at 7:51 pm

    I just made this with sausage and I substituted unsalted sunflower seeds for the pine nuts because my husband doesn’t like them. Also used way more than a pinch of red pepper flakes… but that’s just a preference :)

  • Reply
    Flogistix
    June 29, 2012 at 3:40 pm

    it is very nice to know that kind of topic…. it interest me a lot to read… thanks for sharing it to us..

    wellhead compressor

  • Reply
    Lisa Harrison, Birmingham,Alabama
    April 21, 2012 at 11:28 pm

    We have now made this twice and it will go on the frequent rotation list. Thanks! Delicious!!!

  • Reply
    Becca @ Amuse Your Bouche
    April 9, 2012 at 5:47 pm

    I love this recipe!! I made it the other day after being totally inspired by you, and blogged about it today if you’re interested :)
    http://amuse-your-bouche.blogspot.co.uk/2012/04/roasted-garlic-spaghetti-with-parsley.html

  • Reply
    Shumaila
    April 4, 2012 at 10:10 pm

    I love pasta with garlic and olive oil. Its so simple yet so delicious. lovely recipe!

  • Reply
    Anonymous
    April 4, 2012 at 2:03 am

    Spaghetti with garlic and oil (or just ‘garlic n’ oil’ around my house) is what my Mom used to call “poor Italian food” because we just needed to have those three basic ingredients to have a delicious, filling dish that would serve the whole fam. This is such a comfort dish for me so I make some variation of it two or three times a month.. I’ve made mine with sauteed mushrooms or broccoli but haven’t tried the pine nut/asiago combo.. looks amazing!!

  • Reply
    Becca @ Amuse Your Bouche
    April 3, 2012 at 8:34 pm

    I think I’ve just found tomorrow’s lunch! Sounds amazing! Sometimes you can’t beat simplicity :)

  • Reply
    Sarah
    April 3, 2012 at 6:29 am

    I absolutely love roasted garlic and when paired with pasta? Bring it on!!! :)

    Great entry, Sue!

  • Reply
    Mary
    April 3, 2012 at 2:10 am

    What a wonderful pantry meal, Sue. It really sounds delicious and your photos make it appear even more appealing. I have to try this with the roast garlic. Have a great evening. Blessings…Mary

  • Reply
    Ocean Breezes and Country Sneezes
    April 3, 2012 at 2:10 am

    Looks delish!

  • Reply
    Kitchen Belleicious
    April 2, 2012 at 6:27 pm

    i love how you roasted that garlic! Fantastic! This screams spring

  • Reply
    The Café Sucré Farine
    April 2, 2012 at 6:12 pm

    This looks totally amazing! Love your pictures, so very enticing!

  • Reply
    Dawn
    April 3, 2012 at 12:10 am

    Sometimes the simplest things are the best. LOVE roasted garlic!

  • Reply
    Katie
    April 2, 2012 at 11:35 pm

    This grown-up version looks like such a special treat to me. Your pictures of the roasted garlic is just beautiful!

  • Reply
    Thyme (Sarah)
    April 2, 2012 at 9:01 pm

    I LOVE roasted garlic. I can eat it just as a spread on a tasted baguette….so buttery and mild tasting.

  • Reply
    Jessica | Cajunlicious
    April 2, 2012 at 3:53 pm

    Love these flavors and the dish is simple!

  • Reply
    Hungry Dog
    April 2, 2012 at 3:41 pm

    I love simple, flavorful pastas like this. They can really hit the spot!

  • Reply
    Barbara
    April 2, 2012 at 3:08 pm

    Simple is always best, Sue! I adore roasted garlic and love the pine nuts in this dish as well!

  • Reply
    Mary
    April 2, 2012 at 2:41 pm

    This looks and sounds so good. I’ve made almost exactly the same dish, but with parmesan or pecorino. I need to try it with the asiago! Thanks.

  • Reply
    Averie @ Averie Cooks
    April 2, 2012 at 2:31 pm

    Your photography is just stunning! Makes me want noodles…at 730 am :)

  • Reply
    Heather @girlichef.com
    April 2, 2012 at 2:05 pm

    That’s my idea of heaven right there! Loves me some roasted garlic. I even eat it just plain from the oven. Beautiful dish!

  • Reply
    Tabitha
    April 2, 2012 at 2:00 pm

    Pasta with butter is one of my favourite meals, so I’d love this. I didn’t know that about roasted garlic, I love garlic but hate the smell of mine and others breath.

  • Reply
    Tricia @ saving room for dessert
    April 2, 2012 at 12:59 pm

    I love roasted garlic – it’s even good spread of bread. Of course anything is good spread on bread :) Also love the Asiago cheese! Yum!

  • Leave a Reply