Roasted Garlic, Tomato and Parsley Spaghetti

Wow! I haven’t posted in over a week! I’m a slacker : X

I’m trying to enjoy what’s left of summer before school starts again (3 weeks,) so I’m rarely home and spend little time in the kitchen. But I have something to share, at last!

I’m not sure what I was thinking roasting garlic at 400 degrees on what seemed like the hottest day of the year, but it was worth it. This recipe is simple, figure-friendly and vegetarian. It can be served warm or at room temp, on its own or as a side dish, either way it’s delicious.

To feed four people, you will need:

1 head of garlic

¾ of a box of spaghetti

2 medium sized tomatoes of your choice, diced

2 tbs chopped parsley

Salt/pepper

Extra virgin olive oil

Grated Parmesan cheese *optional

Roasting garlic: Peel the outer layer of the garlic head, leaving the cloves intact. Cut off the top 1/3 inch of the head and discard. Drizzle the garlic with 1 tsp of oil making sure the head is evenly coated.
Wrap the garlic in aluminum foil, place on baking sheet and roast for 35 min at 400 degrees F.

Cool completely. Then, using your hands, gently press the cloves out of the skin.

Meanwhile, cook the spaghetti according to the package directions. JUST BEFORE DRAINING THE PASTA, RESERVE 1/3 CUP OF THE COOKING WATER.

Now, mash the garlic cloves with a fork into a paste in a large bowl and add the reserved pasta water. Stir together. Add the cooked pasta and about 2 tbs of olive oil. Season with salt and pepper and add the tomatoes and parsley. Combine everything and make sure to taste for seasonings in the end. Enjoy : )