Let’s face it pasta is so popular because it is awesome, it just lends itself to simple cooking and this roasted garlic spaghetti is just that, simple and elegant but with a bucket load of flavour. This dish is probably takes longer that any other spaghetti dish that I make, please do not let that put you off, the vast majority of those 45 minutes is spent supping a glass of wine waiting for your garlic… And if you have not tried roasted garlic spaghetti you are in for a real treat, yes there is a whole head of garlic in this pasta dish for two, but the process of roasting removes all of the fiery elements of garlic leaving the most beautiful, mellow garlic flavour that will have you wanting to roast garlic more often. Do it! Even if it is just to spread on toast 😉
The keen eyed among you may have noticed that I am working on a new presentation technique for spaghetti and it is one I love, I’ve been working on it a while but it got it’s first outing a while back in my goats cheese and pea spaghetti recipe. What’s the secret? Well a carving fork, the sort of thing with two prongs that you use to secure a joint of meat as you carve it. Then treat is as you would a normal fork and spoon approach to eating spaghetti, drop that carving fork in and spin, then use a large serving spoon at the base to get a nice shape then go back in until you have a nice portion.
Roasted Garlic Spaghetti with Tomatoes and Spinach
Roasted garlic is a beautiful thing and roasted garlic spaghetti is even better, add some simply seared tomatoes, a bit of spinach and loads of black pepper and you are away.
Course Main Course
Cut across the top of the head of garlic taking off the upper 1cm.
Place on a square of tin foil, drizzle the cut side of the garlic with one tablespoon of olive oil and sprinkle with salt and pepper.
Wrap the foil to form a parcel and place in the oven at 180°C for 40 minutes.
8-10 minutes before the garlic comes out of the oven, start your spaghetti in boiling salted water (adjust this as per the instructions for your spaghetti cooking for 60 second less than the packet recommends).
2 minutes before the garlic comes out of the oven, cut your cherry tomatoes in half and sear cut side down in a dry frying pan over a high heat for 90 seconds.
When nicely seared add the remaining tablespoon of olive oil and reduce the temperature to low.
You can now remove the garlic from the oven and squeeze out the garlic flesh and mash down to a paste.
Add this paste to the tomatoes and stir.
Now drain your spaghetti reserving 2 tablespoons of your cooking liquid.
Add the cooking liquid to the tomatoes and garlic paste along with the spinach and spaghetti add the lid and cook until the spinach has wilted which should take no longer than 60 seconds.
Now add in lots more black pepper and a pinch of salt and serve with some freshly snipped chives.
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