- 20-25 whole cloves of garlic, peeled (1 large head)
- 1/3 cup, plus 2 tablespoons extra virgin olive oil, divided
- 700 grams dried whole wheat spaghetti
- 2 tablespoons, plus 2 teaspoons kosher salt, divided
- 3/4 cup Parmesan cheese, divided, plus additional for serving.
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup freshly chopped parsley
- Position rack in upper third of oven and preheat to 350 degrees F. Place garlic cloves in a small, ovenproof pan and drizzle with 2 tablespoons of extra virgin olive oil. Toss to coat evenly. Place pan in oven and roast until garlic is light golden brown, about 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons salt and cook pasta until al dente. When the pasta is ready, reserve 1 and 1/2 cups of the pasta cooking liquid for use later in the recipe. Drain remaining water, then set pasta aside, tossing it with a bit of extra virgin olive oil to prevent noodles from sticking.
- When garlic has finished roasting, transfer the cloves and any oil left in the pan to a food processor or blender. Add 1/4 cup of Parmesan, then pulse a few times to combine. With the food processor or blender running, slowly pour in the remaining 1/3 cup virgin olive oil and blend until mostly smooth.
- Heat a skillet large enough to hold the pasta over medium. Add the garlic – extra virgin olive oil mixture and red pepper flakes. Cook for 30 seconds, then add the reserved pasta cooking liquid. Bring to a boil, then lower the heat and add remaining 2 teaspoons salt. Simmer for 5 minutes, until reduced by about 1/3.
- Add reserved pasta to the skillet and toss to coat. Remove pan from heat, add remaining 1/2 cup parmesan cheese and parsley, then toss well. Allow the mixture to rest for 5 minutes so that the noodles absorb the sauce. Serve warm topped with additional Parmesan.