Garlic Tomato Spaghetti

Experience the perfect balance of sweet, caramelized roasted garlic paste and tangy cherry tomatoes in this simple, fragrant spaghetti dish.

Ingredients

• 1 head garlic
• 200 g spaghetti
• 150 g cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried chili flakes
• 1 pinch sea salt
• to taste fresh parsley

Instructions

1. 1Trim the garlic

   

   Take a whole head of fresh garlic and place it sideways on a wooden cutting board. Use a sharp chefs knife to carefully slice off the bottom root end, exposing the tops of the individual cloves inside.

   Tip: Leaving the papery skin intact helps hold the cloves together while they roast and creates a protective barrier against burning.
2. 2Add olive oil

   

   Place the trimmed garlic head onto a square sheet of aluminum foil with the exposed cloves facing upwards. Generously drizzle olive oil over the top so that it seeps down between the cloves.

   Tip: The olive oil helps the garlic soften and caramelize during roasting, enhancing its natural sweetness and flavor.
3. 3Wrap for roasting

   

   Place the trimmed garlic head onto a piece of aluminum foil with the exposed cloves facing upwards. Wrap the bulb securely in the foil to trap heat and ensure it steams perfectly while roasting.

   Tip: Ensure the foil is wrapped tightly to trap the heat and moisture for a soft spreadable paste.
4. 4Roast the garlic

   

   Place the foil-wrapped garlic bulbs onto a metal rack in an oven preheated to 180°C. Roast for 50 minutes until the garlic is tender and caramelized into a rich paste.

   Tip: Roasting at this temperature develops a sweet, mellow flavor without burning the garlic.
5. 5Extract the roasted garlic paste

   

   After baking at 180°C for 50 minutes, remove the garlic from the oven and carefully unwrap the foil. Once it is cool enough to handle safely, squeeze the base of the bulb firmly to push the soft, roasted garlic out of its skin and into a clean jar.

   Tip: Always wait until the garlic has cooled down slightly before squeezing to avoid burns from trapped steam or hot oil.
6. 6Cook the spaghetti

   

   Bring a pot of water to a rolling boil and add a pinch of sea salt. Hold a bundle of dry spaghetti upright and gently press it down into the boiling water, allowing it to soften and fully submerge. Boil for about 7 minutes.

   Tip: Salting the pasta water is essential; it flavors the spaghetti from the inside out as it absorbs the water.
7. 7Prepare the garlic sauce base

   

   Once the garlic is roasted, gently squeeze the soft paste out of its skin. Add a generous spoonful of this roasted garlic paste into a pan over medium heat to begin building the sauce flavor.

   Tip: The roasted garlic paste is the core of the flavor profile, so use the full amount for a richer taste.
8. 8Infuse the oil

   

   Add olive oil and a dash of dried chili flakes into the pan with the roasted garlic paste. Stir-fry briefly to infuse the oil with the savory garlic and a subtle kick of heat from the chili.

   Tip: Be careful not to burn the chili flakes; a quick stir-fry is sufficient to release their aroma.
9. 9Combine pasta and sauce

   

   Add the pre-cooked spaghetti into the pan along with a spoonful of starchy pasta water. Use tongs to vigorously toss the pasta with the garlic and oil mixture so every strand is evenly coated.

   Tip: The pasta water is crucial for emulsifying the oil into a smooth, silky sauce.
10. 10Add tomatoes and finish

    

    Add the halved cherry tomatoes to the pan and stir-fry for 2 minutes. The heat will slightly soften the tomatoes, releasing their sweet and tangy juices into the pasta sauce.

    Tip: Cooking the tomatoes briefly keeps them juicy and fresh-tasting while integrating their flavor into the dish.

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