Spaghetti with Roasted Garlic and Oil
Description
Meatless Monday or maybe Friday? Try spaghetti with olive oil and roasted garlic. Yum. What makes it even better? toasted pine nuts and Asiago cheese. Serve with garlic bread or Texas toast and a side salad.
Ingredients
1 whole garlic bulb, roasted
3/4 lb. thin spaghetti
1/3 c. good quality olive oil plus 2 T.
pinch red pepper flakes
1/2 c. pine nuts
heaping 1/3 c. fresh parsley, finely minced and measured after chopping
salt
freshly ground black pepper
freshly squeezed juice of 1/2 lemon
grated Asiago cheese
Directions
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Cook pasta in well salted boiling water according to package directions 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 that they don't burn. Remove; set aside.
Squeeze the roasted garlic out of each clove; roughly chop.
Add 1/3 c. olive oil back into the same pan, along with the lemon juice, red pepper flakes and garlic. Heat the oil to a sizzle, mashing the garlic with the back of a wooden spoon. Heat for 1 - 2 minutes, but don't get it so hot that the garlic starts to toast or burn.
When the pasta is done, remove it with tongs directly into the hot oil and garlic; toss well. Add in parsley, salt, and pepper. Toss.
Serve with grated Asiago cheese.
2-4 servings.