Roasted Garlic Pasta Sauce (Printable)

Whole garlic bulbs roasted until sweet and mellow, blended into a creamy, aromatic sauce with tomatoes and fresh basil.

# What You’ll Need:

→ Vegetables

01 - 3 large whole garlic bulbs
02 - 1 medium yellow onion, finely chopped
03 - 14 oz canned diced tomatoes
04 - 2 tablespoons fresh basil, chopped, plus extra for garnish

→ Dairy

05 - 1/4 cup heavy cream
06 - 2 tablespoons unsalted butter
07 - 1/4 cup grated Parmesan cheese, plus more for serving

→ Pantry

08 - 12 oz dried pasta such as spaghetti, linguine, or fettuccine
09 - 2 tablespoons olive oil, plus extra for drizzling
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes, optional

# Directions:

01 - Preheat oven to 400°F. Slice the tops off garlic bulbs to expose cloves. Place each bulb on foil, drizzle with olive oil, wrap tightly, and roast for 35-40 minutes until golden and soft.
02 - Allow roasted garlic to cool slightly. Squeeze cloves from their skins into a bowl and mash to a smooth paste.
03 - Bring salted water to a boil in a large pot. Add pasta and cook according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
05 - Stir mashed roasted garlic into the onions and cook for 1 minute until fragrant.
06 - Add diced tomatoes, basil, salt, pepper, and red pepper flakes if using. Simmer for 8-10 minutes to allow flavors to meld.
07 - Stir in butter and cream. Simmer for 2 minutes, then add Parmesan cheese and stir until melted.
08 - Toss cooked pasta into the sauce, adding reserved pasta water as needed to achieve desired creaminess.
09 - Transfer to serving dishes immediately. Garnish with additional fresh basil and grated Parmesan cheese.

# Expert Hints:

01 -
  • Roasting whole garlic bulbs mellows their bite into a sweet, spreadable richness that tastes like you spent hours on it.
  • The creamy tomato base clings to every strand of pasta without feeling heavy or overly indulgent.
  • It uses simple pantry staples but delivers restaurant quality flavor that makes people ask for the recipe.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors marry overnight.
02 -
  • Don't skip reserving pasta water because that starchy liquid is the secret to a sauce that actually clings instead of pooling at the bottom of the bowl.
  • Let the roasted garlic cool before squeezing or you'll burn your fingers and end up with garlic paste on everything except where you need it.
  • Simmer the tomatoes long enough to concentrate their flavor or the sauce will taste thin and one dimensional.
03 -
  • Roast your garlic on the middle rack so it caramelizes evenly without burning the exposed tops, and check it after 35 minutes if your oven runs hot.
  • Mash the roasted garlic with a fork instead of a food processor so you get a rustic texture with tiny sweet pockets instead of a completely smooth puree.
  • Always add Parmesan off the heat or it can seize up and turn grainy instead of melting into the sauce like silk.
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