Scale

1 pound pasta (penne, rigatoni, or spaghetti)

2 whole heads of garlic, cloves peeled

1/2 cup extra virgin olive oil

1/2 teaspoon salt (plus more for pasta water)

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

1/2 cup freshly grated Parmesan cheese

1/4 cup fresh parsley, chopped

Zest of 1 lemon (optional but recommended)

2 tablespoons pasta water (reserved)

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Preheat oven to 400°F (200°C).

Spread peeled garlic cloves evenly on a sheet pan. Drizzle with olive oil, salt, and pepper. Toss to coat.

Roast for 30–35 minutes, stirring halfway through, until garlic is golden, soft, and caramelized.

Meanwhile, cook pasta in well-salted water according to package instructions. Reserve 2 tablespoons pasta water before draining.

Once garlic is roasted, gently mash some of the cloves with a fork directly on the pan to create a rustic sauce.

Add drained pasta to the sheet pan and toss with roasted garlic, olive oil, reserved pasta water, Parmesan, lemon zest, and parsley.

Adjust seasoning and serve warm with extra Parmesan on top.

Cooking Tips

Don’t rush the garlic: Proper caramelization removes harshness and creates sweetness.
Salt your pasta water generously for balanced flavor.
Reserve pasta water — it helps emulsify the sauce and coat the pasta beautifully.
For deeper flavor, roast garlic until lightly browned but not burnt.

Variations

Creamy Version
Add ¼ cup heavy cream or a spoonful of mascarpone for a richer sauce.

Protein Boost
Toss in grilled chicken, shrimp, or crispy pancetta.

Vegetable Add-In
Roast cherry tomatoes, zucchini, or mushrooms alongside the garlic.

Spicy Garlic Pasta
Increase red pepper flakes or drizzle with chili oil before serving.

Herb Upgrade
Swap parsley for fresh basil, thyme, or rosemary for a different flavor profile.