Ingredients
2 whole head garlic
1 tablespoon olive oil
12 oz (340g) pasta
½ cup softened butter
1 tablespoon butter
½ cup breadcrumbs
½ cup grated Parmesan cheese
2 tablespoon chopped fresh parsley
Salt and pepper to taste
1 tablespoon calabrian chili paste
For the Toasted Breadcrumbs:
2 tablespoon grated Parmesan cheese
Red pepper flakes
Salt and pepper to taste
Directions
Step 1
For the Roasted Garlic:
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Slice off the top of the garlic head to expose the cloves.
2 whole head garlic
Step 3
Drizzle with olive oil and wrap in foil.
1 tablespoon olive oil
Step 4
Roast for 30-40 minutes, or until the cloves are soft and golden brown.
Step 5
Let cool slightly, then squeeze the roasted garlic cloves out of their skins.
Step 6
Cook the pasta until al dente. Reserve 1/2 cup pasta water.
12 oz (340g) pasta
Step 7
In a medium bowl, mash the roasted garlic with the softened butter, 1 1/2 tablespoons parsley, calabrian chili paste, Parmesan cheese, salt, and pepper.
2 whole head garlic
½ cup softened butter
1 ½ tablespoon chopped fresh parsley
1 tablespoon calabrian chili paste
½ cup grated Parmesan cheese
Salt and pepper to taste
Step 8
For the Toasted Breadcrumbs:
Step 1
Heat a skillet over medium heat.
Step 2
Melt 1 tablespoon butter and add the breadcrumb mixture (breadcrumbs, 1/2 tbsp chopped parlsey, 2 tbsp grated parm, red pepper flakes, S&P
1 tablespoon butter
½ cup breadcrumbs
Step 3
Toast, stirring frequently, until golden brown and crispy (about 2-3 minutes).
Step 4
In the same pot you cooked the pasta, add garlic butter and the cooked pasta and 1/4 cup pasta water. Toss to coat.
2 whole head garlic
½ cup softened butter
12 oz (340g) pasta
Step 5
Top with toasted breadcrumbs and extra Parmesan cheese.
½ cup breadcrumbs
2 tablespoon grated Parmesan cheese
