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Roast Garlic Pasta

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Some time ago, I was sick with a cold. Normally that’s my cue to eat a lot of spicy food to clear my sinuses. However, this time my stomach was also a bit upset. The solution was garlic: lots and lots of garlic. You don’t have to be sick to enjoy this pasta, though, you just have to like garlic. Because the garlic is roasted it has a milder flavour.



There was no particular inspiration for this dish.


  • pasta for one or two people
  • olive oil
  • 1 bulb of garlic
  • 1/4 teaspoon fresh lemon juice
  • parsley to garnish
  • salt


Heat the oven to 180° Celsius/350° Fahrenheit. Slice off the top of the bulb of garlic so that the individual cloves are exposed. Place foil in a small baking dish and put the garlic on the foil. Drizzle with olive oil and close the foil around the garlic. Bake the garlic until it is soft, which takes about 30 minutes. Remove the garlic from the oven.

Bring water to a boil and cook the pasta according to the instructions on the package. While the pasta is cooking, chop some parsley and set it aside.

Remove the garlic cloves from the skin and mash them well, together with the lemon juice, a bit of olive oil, and salt to taste.

When the pasta has cooked, drain it and return it to the pan, together with the parsley and a portion of the garlic mash. I used two heaping teaspoons – about 2/3 the total – to make a one-person serving. Mix the pasta with the parsley and garlic mash and serve.

Rating: Tasty – I will probably make it again


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