Pin It The smell hit me before I even opened the oven door. Three whole garlic bulbs, wrapped in foil and roasting until their sharp bite turned into something sweet and golden. I was skeptical at first, using that much garlic seemed reckless, but my neighbor swore by it. When I squeezed those soft cloves into a bowl and watched them collapse into a fragrant paste, I understood why she'd been so insistent.
I made this for my sister the night she came home exhausted from a long week. She sat at the kitchen counter, shoes kicked off, while I tossed the pasta into the creamy sauce. The kitchen filled with the scent of basil and Parmesan, and she actually closed her eyes when she took the first bite. We didn't talk much that night, just ate and let the food do the work.
Ingredients
- 3 large whole garlic bulbs: The star of the dish, roasting transforms them into something mellow and almost caramelized, never use pre-peeled cloves here.
- 1 medium yellow onion, finely chopped: Adds a subtle sweetness that balances the richness, make sure to chop it fine so it melts into the sauce.
- 1 (400 g) can diced tomatoes: Brings acidity and body to the sauce, San Marzano tomatoes work beautifully if you can find them.
- 2 tbsp fresh basil, chopped (plus extra for garnish): Fresh is essential here, dried basil just doesn't carry the same brightness.
- 60 ml (1/4 cup) heavy cream: Makes the sauce silky and luxurious without overwhelming the garlic flavor.
- 30 g (2 tbsp) unsalted butter: Enriches the sauce and gives it a glossy finish.
- 30 g (1/4 cup) grated Parmesan cheese (plus more for serving): Use freshly grated for the best melt and flavor, the pre-shredded stuff clumps.
- 350 g dried pasta (spaghetti, linguine, or fettuccine): Any long pasta works, but fettuccine holds the creamy sauce especially well.
- 2 tbsp olive oil (plus extra for drizzling): Use a decent quality olive oil, it touches every part of this dish.
- 1/2 tsp salt: Season gradually, you can always add more but you can't take it back.
- 1/4 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in this simple sauce.
- 1/2 tsp crushed red pepper flakes (optional): Just a hint of heat lifts everything without making it spicy.
Instructions
- Prep the garlic for roasting:
- Preheat your oven to 200°C (400°F). Slice just the tops off each garlic bulb to expose the cloves, then set each one on a square of foil, drizzle generously with olive oil, and wrap them up tight.
- Roast until golden:
- Pop them in the oven for 35 to 40 minutes until the cloves are soft and caramelized. Let them cool for a few minutes so you don't burn your fingers.
- Release the roasted cloves:
- Squeeze the bulbs from the bottom and watch the soft cloves slide out into a bowl. Mash them with a fork into a rough paste, it should smell incredible.
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook your pasta according to the package directions. Before you drain it, scoop out about 120 ml (1/2 cup) of that starchy pasta water.
- Sauté the onion:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns translucent and soft.
- Add the garlic paste:
- Stir in your mashed roasted garlic and let it cook for just a minute. The kitchen will smell amazing at this point.
- Build the tomato base:
- Pour in the diced tomatoes along with the basil, salt, pepper, and red pepper flakes if you're using them. Let everything simmer together for 8 to 10 minutes so the flavors can meld.
- Finish with cream and cheese:
- Stir in the butter and cream, then simmer for 2 minutes before adding the Parmesan. The sauce should look glossy and smell rich.
- Toss the pasta:
- Add your drained pasta directly into the skillet and toss everything together. If it looks too thick, splash in some of that reserved pasta water until it reaches a silky consistency.
- Serve warm:
- Plate it up immediately and finish with extra basil and a generous shower of Parmesan.
Pin It There's a moment when you stir that roasted garlic into the onions and the whole kitchen shifts. It stops being just another weeknight meal and becomes something you want to linger over. I've served this to friends who claimed they didn't like garlic, and they always go quiet after the first bite, then ask for seconds.
Making It Ahead
You can roast the garlic bulbs up to a week in advance and keep the mashed paste in a sealed container in the fridge. When you're ready to cook, just pick up from the onion step and everything comes together fast. I've even frozen roasted garlic in ice cube trays, then popped out a cube or two whenever I needed that sweet, mellow flavor for other dishes.
Adjusting the Richness
If you want a lighter sauce, cut the cream in half or swap it for a few splashes of reserved pasta water and an extra tablespoon of butter. On nights when I want it extra indulgent, I add a second splash of cream and stir in a handful more Parmesan. The beauty of this recipe is how forgiving it is, you can dial the richness up or down depending on your mood.
Serving and Pairing
This pasta feels complete on its own, but a simple arugula salad with lemon and olive oil cuts through the richness perfectly. A hunk of crusty bread for mopping up the sauce is non-negotiable in my house. If you're pouring wine, a crisp Pinot Grigio or Sauvignon Blanc balances the creaminess without competing with the garlic.
- Garnish generously, fresh basil and Parmesan make it look as good as it tastes.
- Serve it hot, this sauce doesn't love sitting around and losing its silky texture.
- Leftovers reheat beautifully with a splash of cream or pasta water to bring the sauce back to life.
Pin It This is the kind of dish that makes you feel like a better cook than you actually are. It's simple, honest, and always gets the reaction you hope for.
Recipe Questions & Answers
- → Can I prepare the roasted garlic ahead of time?
Yes, roasted garlic cloves can be made up to 1 week in advance. Store them in an airtight container in the refrigerator, then mash and use when ready to prepare the sauce.
- → What pasta shapes work best with this sauce?
Longer, delicate strands like spaghetti, linguine, or fettuccine are ideal for coating with this creamy sauce. The sauce clings beautifully to flat or thin pasta.
- → How can I make this vegan?
Substitute plant-based heavy cream for dairy cream and use a vegan Parmesan alternative or nutritional yeast. The roasted garlic remains the star ingredient without modification.
- → Why should I reserve pasta water?
Reserved pasta water contains starch that helps emulsify the sauce, creating a silkier texture and allowing the sauce to coat the pasta more evenly. Add it gradually until you achieve your desired consistency.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy, garlicky flavors beautifully. The acidity cuts through richness while enhancing the fresh basil notes.
- → Can I add proteins to this sauce?
Absolutely. Sautéed mushrooms, white beans, grilled vegetables, or crispy bacon work wonderfully. Add these during the final simmering stage to warm through before tossing with pasta.