There is something about garlic. Especially when roasted, there is this unmatched, subtly sweet, creaminess that the garlic transforms into that can make a person’s eyes roll into the back of their heads. It is simple, yet powerful, in all the best ways possible. Whether with bread, in bread, near pasta, or in this case, in it, roasted garlic has a way of winning people’s hearts as much as their bellies!

With that being said, one day I asked Alex (great friend/best assistant of all time) what he would like to make together, or recipes eaten with his family that had significance to him. One of the items on his list was: Roasted Garlic and Olive Oil Pasta, otherwise known as: Spaghetti Aglio E Olio.

I’ve never had it before the day we photographed it. I didn’t know where to start so I ended up roasting garlic, submerged in olive oil with salt and pepper. Though it smelled and looked amazing, I was corrected (and thankful for it- because that’s the fun part of learning: how to make things BETTER!). Upon researching recipes, suggestions ranged from mincing the garlic and simmering in a pan of oil, to taking the garlic cloves, spreading them on a baking tray, and dousing with olive oil to get a nice caramelized, slightly chewy texture on each piece. (I was in awe! Technique, people! TECHNIQUE!)

Side note, here’s an amusing quote on garlic:

“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime…Please, treat your garlic with respect…Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”
― Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

(Back on topic) And so, Alex taught me how he learned from places he worked at, and upon tasting and taking in each flavor-packed bite, I slowly forgot he was even talking (haha whoops!)

AKA, It’s THAT good. (Just get ready to ward off any potential kissers with some fantastic garlic breath hahaha!)

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“A lot of people believe Italian food is tasty because there are a lot of ingredients. But they don’t understand that the reason why it’s tasty is because there are less ingredients than in any other cuisine. ”

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Spaghetti Aglio E Olio (Roasted Garlic & Olive Oil Pasta)

• 1 lb. spaghetti, cooked al dente to instructions

• 2 large heads garlic

• 1/4 cup extra virgin olive oil (plus 1/4-1/2 cup extra for mixing together with the pasta afterwards)

• 2 tsp sea salt

• 1 tsp freshly cracked black pepper

• 1 tsp red pepper flakes

1. For the roasted garlic, peel and trim the heads of garlic and place all the cloves into a small baking dish with a lid. Add 1/4 cup of the olive oil along with sea salt and black pepper, give a gentle stir, then cover.

2. Roast the garlic at 400°F for 45-60 or until caramelized and soft.

3. Next, remove from the oven, uncover, then pour 1/4 cup extra olive oil over the roasted garlic and stir. (This is to maintain the flavor of the sweet, quality olive oil and mix with the rich flavors of the roasted garlic.)

4. Afterwards, pour the mixture over the pasta, give a nice stir, then transfer to a serving dish and garnish with freshly chopped parsley and a final crackling of black pepper and red pepper flakes.

5. Alas, enjoy!