1 head garlic
1 pound spaghetti
2 tablespoons butter
½ cup grated parmesan cheese
Kosher salt and freshly ground pepper, to taste
Roast garlic as directed below. Set aside to cool. Once it is cool, remove the garlic form each clove and mash slightly.
Heat 5 quarts water in a large pot until boiling. Add 1 tablespoon kosher salt and add pasta. Cook until al dente. Drain pasta and toss with butter, garlic, parmesan and pepper. Serve hot.
To Roast Garlic:
If you prefer to eat your garlic cooked; try roasting it. Roasting whole garlic heads changes the taste completely; turning it sweet and nutty. Blend roasted garlic into mashed potatoes for a tasty twist on a boring side dish. To roast whole garlic cut off just the top ½ inch of the head. Place the head on a 12”x2” square of aluminum foil. Drizzle with a bit of olive oil and wrap up the foil to cover the garlic completely. Roast in a 350 degrees oven for 45 minutes. Remove from oven and let cool. Once the garlic is cool squeeze each clove out of the skin and place in a bowl. Add to your favorite side dishes or spread on challah—mm, mm!