Save The kitchen smelled like something was burning, but it wasn't. It was my first time roasting whole garlic bulbs, and I kept opening the oven door convinced I'd ruined them. When I finally unwrapped the foil and squeezed out those golden, butter-soft cloves, I understood why people talk about roasted garlic like it's magic. That sharp bite was gone, replaced by something sweet and mellow that made even my skeptical roommate lean over the pan. We ate that first batch on toast before it ever made it into pasta.
I made this for my sister after she had a rough week at work. She sat at my counter, quiet and tired, twirling pasta on her fork. Halfway through the bowl, she looked up and said it tasted like a hug. I think about that every time I make it now, how food can say things we don't always know how to.
Ingredients
- 3 large whole garlic bulbs: Roasting them whole turns the cloves sweet and jammy, and you can squeeze them out like soft little flavor bombs.
- 1 medium yellow onion, finely chopped: This adds a gentle sweetness that balances the richness of the cream and the tang of the tomatoes.
- 1 (400 g) can diced tomatoes: Use good quality canned tomatoes; they break down into the sauce and give it body without being chunky.
- 2 tbsp fresh basil, chopped (plus extra for garnish): Fresh basil brightens everything, so don't skip it even if you think dried will do.
- 60 ml (1/4 cup) heavy cream: This makes the sauce silky and ties all the flavors together without making it too heavy.
- 30 g (2 tbsp) unsalted butter: Butter adds a richness that olive oil alone can't, and it helps the sauce cling to the pasta.
- 30 g (1/4 cup) grated Parmesan cheese (plus more for serving): Freshly grated melts better and tastes sharper than the pre-shredded kind.
- 350 g dried pasta (spaghetti, linguine, or fettuccine): Use a shape that holds sauce well; long noodles work perfectly here.
- 2 tbsp olive oil (plus extra for drizzling): You need this for roasting the garlic and sautéing the onion, so keep it handy.
- 1/2 tsp salt: Season as you go, tasting along the way, because the Parmesan adds salt too.
- 1/4 tsp freshly ground black pepper: Freshly cracked pepper has more flavor than the pre-ground stuff sitting in your cupboard.
- 1/2 tsp crushed red pepper flakes (optional): I always add these for a tiny kick, but leave them out if you're cooking for kids.
Instructions
- Preheat and Prep the Garlic:
- Set your oven to 200°C (400°F). Slice the tops off each garlic bulb so the cloves peek out, then set each one on a square of foil, drizzle with olive oil, and wrap them up like little gifts.
- Roast Until Golden:
- Roast the garlic for 35 to 40 minutes until the cloves are soft and caramelized. Let them cool just enough to handle, then squeeze the cloves out into a bowl and mash them with a fork.
- Cook the Pasta:
- Boil a large pot of salted water and cook your pasta according to the package directions. Before you drain it, scoop out about 120 ml of that starchy pasta water and set it aside.
- Sauté the Onion:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it turns translucent and soft, about 5 minutes.
- Add the Roasted Garlic:
- Stir in the mashed roasted garlic and let it cook for a minute until the kitchen smells incredible. This step releases even more sweetness from the garlic.
- Build the Sauce:
- Add the diced tomatoes, basil, salt, pepper, and red pepper flakes if you're using them. Let everything simmer together for 8 to 10 minutes, stirring now and then, so the flavors meld.
- Finish with Cream and Cheese:
- Stir in the butter and cream, letting it simmer for 2 minutes, then add the Parmesan. The sauce should look glossy and smell rich.
- Toss the Pasta:
- Add the drained pasta to the skillet and toss it in the sauce. If it looks too thick, add some of that reserved pasta water a little at a time until it's creamy and coats every strand.
- Serve:
- Plate it up immediately, topped with extra basil and a generous shower of Parmesan. Serve it hot and watch people go quiet while they eat.
Save One night I served this to friends who claimed they didn't like garlic. They didn't believe me when I said there were three whole bulbs in the sauce. By the end of the meal, they were scraping their plates with bread and asking for the recipe. It's funny how roasting something changes not just the flavor, but people's minds too.
Making It Ahead
You can roast the garlic a few days in advance and keep it in the fridge in a small container with a drizzle of olive oil. When you're ready to cook, just mash it and carry on with the rest of the recipe. The sauce itself reheats beautifully on the stove with a splash of water or cream to loosen it up. I've even frozen portions in zip-top bags and pulled them out on busy weeknights when I needed something comforting without the effort.
Serving Suggestions
This pairs beautifully with a simple green salad dressed in lemon and olive oil, or a hunk of crusty bread for mopping up every last bit of sauce. If you want to make it more of a meal, add some sautéed mushrooms or wilted spinach into the sauce just before tossing the pasta. A glass of crisp Pinot Grigio or Sauvignon Blanc cuts through the richness and makes the whole thing feel a little fancy, even on a Tuesday.
Adjustments and Swaps
If you're avoiding dairy, swap the cream for a good cashew cream or oat-based cream and use nutritional yeast instead of Parmesan. The roasted garlic is still the star, so it won't lose much. You can also use gluten-free pasta without changing anything else in the recipe. I've made this with whole wheat pasta too, and it holds up well with the hearty sauce.
- Add a handful of fresh spinach or arugula at the end for some green without much effort.
- Try using rigatoni or penne if you prefer a pasta shape that traps more sauce in every bite.
- A squeeze of lemon juice at the end brightens the whole dish if it tastes too rich.
Save This recipe has become my go-to when I want something that feels indulgent but doesn't ask too much of me. It's the kind of dish that makes your kitchen smell like home and fills people up in more ways than one.
Recipe FAQ
- → How do I know when roasted garlic is done?
The garlic bulbs are ready when the skin is golden and the cloves squeeze easily from their skins. They should feel soft and caramelize slightly. This typically takes 35–40 minutes at 200°C.
- → Can I make this sauce ahead of time?
Yes. Prepare the sauce through step 9, then refrigerate for up to 2 days. Reheat gently on the stovetop with a splash of pasta water or cream before tossing with fresh pasta.
- → What's the purpose of reserved pasta water?
Pasta water contains starch that helps emulsify the sauce and creates a silky coating on the noodles. It adjusts the consistency—add more for a looser sauce or less for something thicker.
- → Can I use jarred roasted garlic instead?
Jarred roasted garlic works in a pinch, though fresh roasted bulbs deliver superior flavor and texture. Use about 4–5 tablespoons of jarred paste as a substitute for 3 roasted bulbs.
- → What pasta shapes work best with this sauce?
Long, delicate shapes like spaghetti, linguine, or fettuccine are ideal. They hold the creamy sauce beautifully. Avoid chunky shapes as they don't coat as evenly.
- → How do I make a vegan version?
Replace heavy cream with oat or cashew cream, use plant-based butter, and omit the Parmesan or substitute with nutritional yeast for a savory finish. The garlic-tomato base remains naturally plant-based.