Spaghetti with Roasted Garlic and Oil
Description
This simple but delicious dish is filling and comforting. It would make a fantastic meatless Monday dish, a meal when your budget is tight, or can even be served as a side dish. It's made with simple ingredients, but can easily be prepared with mushrooms,
Ingredients
1 whole garlic bulb, roasted
3/4 lb. thin spaghetti
1/3 c. good olive oil + 2 T.
pinch red pepper flakes
1/2 c. pine nuts
heaping 1/3 c. fresh parsley, finely minced and measured AFTER chopping
salt, to taste
freshly ground black pepper, to taste
freshly squeezed juice of 1/2 lemon
grated Asiago cheese
Directions
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Cook spaghetti in well salted water until just al dente, about 6 minutes.
Heat several tablespoons of oil in a pan; toast pine nuts until golden brown, watching them carefully so they don't burn. Remove; set aside.
Squeeze the roasted garlic from each clove; roughly chop.
Add 1/3 c. olive oil back into the same pan, with the lemon juice, red pepper flakes and garlic. Heat oil to a sizzle, mashing garlic with the back of a wooden spoon. Heat for 1-2 minutes, but not so hot that the garlic starts to toast or burn.
When the pasta is done, remove it with tongs and put directly into the hot oil and garlic. Toss well.
Add in the parsley, salt, and pepper; toss.
Serve immediately with a generous amount of grated Asiago cheese.
2-4 servings.