If you’re anything like me, you won’t be able to live without garlic and lemon. I don’t know what I’d do without them. For this hearty spaghetti meal, I slow roasted full garlic bulbs in the oven, mashed them with some olive oil and crushed black pepper. That’s it. The garlic roasting bit I’d watched on TV or might have read it somewhere – I don’t quite remember. It’s been a while and I’ve always wanted to do it. Garlic sure is pasta’s best friend and I just got them together on a plate.
Spaghetti – one portion
Garlic – 3 full bulbs
Olive oil – to drizzle over garlic
Salt – to taste
Pepper – 1 tsp crushed
Cherry tomatoes – handful
Basil – a few leaves
Preheat oven at 190C for 15 mins.
Remove some of the flaky skin of the garlic bulb but not so much that the cloves just fall apart. Cut the top of the bulb off leaving the rest of the bulb to be exposed.
Drizzle olive oil and sprinkle salt on the exposed part of the garlic and all over it.
Wrap in foil and roast in oven for 50 mins.
You can throw in the cherry tomatoes (drizzled with olive oil and with a sprinkling of salt) as well and take them out after 40 mins.
When there’s 15 mins to get the garlic out, cook the pasta so it remains warm when you mix it with the sauce.
Take the garlic out and let it cool a little.
You can see the flesh would have turned really soft.
Squeeze the flesh out of the bulbs into a bowl.
Add a dash of some more olive oil with pepper and mix well.
Toss the cooked spaghetti in this garlic sauce and add more olive oil to it if it seems too dry.
Garnish with the roast tomatoes and fresh basil leaves.