Roasted Garlic Pasta Sauce (Print View)

Creamy sauce with roasted garlic, basil, tomatoes, and Parmesan offers comforting, flavorful pasta meals.

# Components:

→ Vegetables

01 - 3 large whole garlic bulbs
02 - 1 medium yellow onion, finely chopped
03 - 1 can (14 oz) diced tomatoes
04 - 2 tablespoons fresh basil, chopped (plus extra for garnish)

→ Dairy

05 - 1/4 cup heavy cream
06 - 2 tablespoons unsalted butter
07 - 1/4 cup grated Parmesan cheese (plus more for serving)

→ Pantry

08 - 12 oz dried pasta (spaghetti, linguine, or fettuccine)
09 - 2 tablespoons olive oil (plus extra for drizzling)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Preheat the oven to 400°F.
02 - Slice the tops off the garlic bulbs to expose the cloves, place each bulb on a piece of foil, drizzle with olive oil, and wrap tightly.
03 - Roast the garlic bulbs in the oven for 35 to 40 minutes until golden and soft; allow to cool slightly.
04 - Squeeze the roasted garlic cloves from their skins into a bowl and mash to a smooth paste.
05 - Cook pasta in salted boiling water according to package directions; reserve 1/2 cup of pasta water before draining.
06 - Heat 2 tablespoons olive oil in a large skillet over medium heat; add chopped onion and sauté until translucent, about 5 minutes.
07 - Stir in the mashed roasted garlic and cook for 1 minute until fragrant.
08 - Add diced tomatoes, basil, salt, black pepper, and red pepper flakes if using; simmer for 8 to 10 minutes to blend flavors.
09 - Stir in butter and heavy cream; simmer for 2 minutes, then add Parmesan cheese and mix well.
10 - Toss the cooked pasta into the sauce, adding reserved pasta water as needed to adjust creaminess.
11 - Serve immediately, garnished with additional basil and Parmesan cheese.

# Expert Advice:

01 -
  • Roasted garlic transforms from pungent to silky-sweet, making this sauce feel indulgent without being heavy.
  • It looks far more complicated than it actually is, which means you'll feel like a culinary genius while barely trying.
  • The whole house smells incredible for hours, and your guests will assume you've been cooking all day.
02 -
  • The roasted garlic must cool slightly before squeezing, or you'll burn your fingers—I learned this the dramatic way on a Sunday afternoon.
  • Don't skip reserving the pasta water; it's the difference between a sauce that coats pasta and one that turns into an oily puddle.
  • Fresh basil goes in during cooking to mellow, and fresh basil goes on top to shine—they're two completely different contributions.
03 -
  • Roast garlic bulbs whenever you have the oven on for something else—store them in the fridge for a week and use them in soups, spread them on bread, or make more sauce on a whim.
  • The pasta water is non-negotiable; it's what separates a proper sauce from something that breaks and gets oily once it hits the hot pasta.
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