Roasted Garlic Butter Pasta
Roasted Garlic Butter Pasta
Ingredients
- 10 oz pasta
- 7 oz garlic, about 3-4 heads, peeled
- 1 cup olive oil
- 7 tablespoons butter
- 2 tablespoons tomato paste
- 1/2 cup Parmesan cheese
- 1 handful fresh parsley
- 1 sprig rosemary
- as needed salt
- as needed black pepper
Instructions
- 1
Preheat your oven to 300°F (150°C).
⏱️ 10 min•🌡️ 300
- 2
Peel the garlic cloves and place them in a small baking dish.
⏱️ 5 min
- 3
Pour olive oil over the garlic, ensuring it's fully covered (approximately 1 cup).
⏱️ 1 min
- 4
Add 1-2 sprigs of rosemary to the baking dish with the garlic and oil.
⏱️ 1 min
- 5
Roast for 40–50 minutes, or until the garlic is soft, golden, and buttery, but not browned.
⏱️ 50 min•🌡️ 300
- 6
Transfer the roasted garlic cloves and some of the olive oil from the baking dish to a blender.
⏱️ 2 min
- 7
Add 7 tablespoons of butter, 2 tablespoons of tomato paste, 1/2 to 1 cup of Parmesan cheese, a handful of fresh parsley, salt, and black pepper to the blender.
⏱️ 2 min
- 8
Blend until the mixture is smooth and creamy.
⏱️ 2 min
- 9
Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min
- 10
Pour the blended sauce into a pan and warm gently over low heat.
⏱️ 3 min
- 11
Add the cooked pasta and a splash of the reserved pasta water to the pan with the sauce.
⏱️ 1 min
- 12
Toss until the pasta is silky, glossy, and evenly coated with the sauce.
⏱️ 2 min
- 13
Finish by topping with extra Parmesan cheese, fresh parsley, and freshly ground black pepper before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Garlic Butter Pasta
- 10 oz pasta
- 7 oz garlic, about 3-4 heads, peeled
- 1 cup olive oil
- 7 tablespoons butter
- 2 tablespoons tomato paste
- 1/2 cup Parmesan cheese
- 1 handful fresh parsley
- 1 sprig rosemary
- as needed salt
- as needed black pepper
Instructions
- 1
Preheat your oven to 300°F (150°C).
⏱️ 10 min•🌡️ 300 - 2
Peel the garlic cloves and place them in a small baking dish.
⏱️ 5 min - 3
Pour olive oil over the garlic, ensuring it's fully covered (approximately 1 cup).
⏱️ 1 min - 4
Add 1-2 sprigs of rosemary to the baking dish with the garlic and oil.
⏱️ 1 min - 5
Roast for 40–50 minutes, or until the garlic is soft, golden, and buttery, but not browned.
⏱️ 50 min•🌡️ 300 - 6
Transfer the roasted garlic cloves and some of the olive oil from the baking dish to a blender.
⏱️ 2 min - 7
Add 7 tablespoons of butter, 2 tablespoons of tomato paste, 1/2 to 1 cup of Parmesan cheese, a handful of fresh parsley, salt, and black pepper to the blender.
⏱️ 2 min - 8
Blend until the mixture is smooth and creamy.
⏱️ 2 min - 9
Cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min - 10
Pour the blended sauce into a pan and warm gently over low heat.
⏱️ 3 min - 11
Add the cooked pasta and a splash of the reserved pasta water to the pan with the sauce.
⏱️ 1 min - 12
Toss until the pasta is silky, glossy, and evenly coated with the sauce.
⏱️ 2 min - 13
Finish by topping with extra Parmesan cheese, fresh parsley, and freshly ground black pepper before serving.
⏱️ 1 min