# Garlic in the Limelight

Spaghetti Tossed with Roasted Garlic, Chili, and Olive Oil

Aglio e Olio is the James Brown of the pasta world: all groove, no filler, and it doesn’t need a backup band. You’ll roast garlic until it’s creamy and mellow, learning the dark art of coaxing maximum flavor from minimal ingredients.

- Serves: 4
- Cook time: 35 minutes
- Cuisine: Italian
- Meal: Dinner
- Dietary: Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/spaghetti-tossed-with-roasted-garlic-chili-and-olive-oil-04c4a5ae
- Image: /api/recipes/image-file?pathname=recipes%2F04c4a5ae-2523-45e2-acb9-0a7708355e51-1777252084636.png

## Ingredients

- 1 garlic, whole head
- 1/3 cup + 2 tsp olive oil, plus extra for roasting
- 12 oz spaghetti
- 4 cloves garlic, thinly sliced
- 1/2 tsp crushed red pepper flakes
- 2 tbsp fresh parsley, finely chopped
- 1 lemon, zested

## Instructions

1. Preheat your oven to 400°F (204°C). Slice the top off the head of garlic to expose the cloves, drizzle with 2 teaspoons olive oil, wrap in foil, and roast for 30 minutes until golden and soft. (Herb says: Roasting transforms garlic from punchy to sweet and spreadable. Chemistry at 400 degrees.)
2. When the garlic has 10 minutes left, bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, about 8 minutes.
3. While the pasta cooks, heat 1/3 cup olive oil in a large skillet over medium-low heat. Add the sliced garlic and chili flakes; cook gently, swirling, until the garlic is just pale gold, about 2 minutes. (Herb says: Garlic burns faster than the plot in a telenovela, so stay vigilant.)
4. Squeeze the roasted garlic cloves out of their skins and mash them to a paste. Stir into the skillet, letting them infuse the oil for 1 minute.
5. Reserve 1 cup pasta cooking water, then drain spaghetti. Add it to the skillet, tossing well to coat in garlicky oil. Splash in 1/2 cup reserved water and keep tossing until the sauce lightly clings to the noodles. (Herb says: Starchy pasta water is the secret link between oil and noodle, think of it as culinary glue.)
6. Off heat, add parsley and lemon zest. Toss again and season with salt and pepper to taste.
7. Divide among plates and serve immediately, with extra parsley if desired.