Roasted Garlic Pasta with Pappardelle | CookOS

Roasted Garlic Pasta

Name: Roasted Garlic Pasta with Pappardelle
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup garlic cloves, peeled; 1.5 cups olive oil; 4 sprigs fresh rosemary; 1 tsp red pepper flakes; salt, to taste; 1 lb pappardelle pasta; 1/2 cup reserved pasta water; 1/4 cup grated Pecorino cheese, for serving; 2 tbsp fresh parsley, chopped, for garnish

Roasted Garlic Pasta is an Italian dish where an entire cup of garlic cloves are slow-roasted until sweet and tender, then mashed into a silky sauce that emulsifies with pasta water and coats wide pappardelle ribbons.

🌍Italian 🏷️Roasted garlic pasta 🏷️Garlic confit 🏷️Pappardelle 🏷️Pasta Comfort food

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Total

1h 45m

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

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Ingredients

1 cup garlic cloves, peeled
1.5 cups olive oil
4 sprigs fresh rosemary
1 tsp red pepper flakes
salt, to taste
1 lb pappardelle pasta
1/2 cup reserved pasta water
1/4 cup grated Pecorino cheese, for serving
2 tbsp fresh parsley, chopped, for garnishoptional

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Instructions

1
Preheat your oven. The video suggests roasting 'low and slow', so set it to 300°F (150°C).
2
Place the peeled garlic cloves in a baking dish.
3
Pour olive oil over the garlic until the cloves are fully submerged.
4
Add the fresh rosemary sprigs, red pepper flakes, and a generous pinch of salt.
5
Roast for 60-90 minutes, or until the garlic is golden brown, fragrant, and very soft.
6
Once roasted, remove the dish from the oven and discard the rosemary sprigs.
7
Optional: Reserve about half of the garlic cloves and some of the infused oil for another use (this is now garlic confit). Store in a sealed jar in the fridge.
8
In the baking dish, use a fork to mash the remaining roasted garlic cloves into the oil.
9
Cook pasta according to package directions in well-salted water. Before draining, reserve about 1 cup of the starchy pasta water.
10
Pour about 1/2 cup of the hot, starchy pasta water into the baking dish with the mashed garlic.
11
Whisk the mixture vigorously until it emulsifies into a creamy, cohesive sauce.
12
Add the cooked and drained pasta directly to the sauce in the baking dish.
13
Toss everything together until the pasta is well-coated with the roasted garlic sauce.
14
Serve immediately, topped with freshly grated Pecorino cheese and chopped fresh parsley.

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Tips & Notes

Pro tips

Peel garlic cloves fully before roasting to prevent papery bits in the sauce; roast low and slow (around 300–325°F) to achieve a sweet, jammy texture without bitterness.
Reserve pasta water before draining; the starchy liquid is crucial for emulsifying the roasted garlic and oil into a silky sauce rather than a greasy slick.
Mash roasted garlic thoroughly with a fork or whisk to break down cloves completely before whisking in pasta water; this ensures a smooth, creamy consistency.
Finish with fresh Pecorino and parsley just before serving to brighten the rich, savory flavors and add textural contrast.

Substitutions

Pappardelle → fettuccine or tagliatelle (sauce clings equally well to flat noodles)
Pecorino cheese → Parmigiano-Reggiano (milder flavor, slightly less salty)
Fresh rosemary → fresh thyme or sage (use same quantity; adjust to taste)
Red pepper flakes → omit entirely or substitute with freshly cracked black pepper (for less heat)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan with a splash of pasta water or olive oil to restore creaminess.

Common Questions

Can I roast the garlic ahead of time?

Yes. Roast and cool the garlic completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently with olive oil before mashing into the sauce.

What if I don't have pappardelle?

Use any wide or long pasta shape—fettuccine, tagliatelle, or even spaghetti work well. The wide noodles help catch the creamy sauce better.

How do I know when the garlic is done roasting?

The cloves should be golden, very soft, and easily mashed with a fork. They'll smell sweet and caramelized, not sharp.

Can I make this vegan?

Yes. Use high-quality olive oil and omit the Pecorino cheese, or substitute with nutritional yeast or cashew parmesan for richness.

Why isn't my sauce creamy?

Ensure you're emulsifying by whisking the mashed garlic and oil with reserved pasta water gradually over low heat. The starch in the pasta water is essential for creaminess.