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Tomatoes and a whole garlic bulb roast before blending into a spicy sauce. The pasta is boiled separately; this is not a raw-pasta oven bake.
Only the softened cloves belong in the sauce. Papery skins and the hard root base must be removed.
Ingredients and measurements
- 1 whole garlic bulb
- 32 ounces cherry tomatoes; 1 medium shallot, diced
- 1 teaspoon oregano
- 1 teaspoon thyme; ½ cup loosely packed fresh basil
- 3 teaspoons crushed red pepper flakes, or to taste; 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste; 1 pound Barilla spaghetti noodles
- ¼ cup heavy cream; ½ cup grated Parmesan cheese
Preparation and cooking
- Stage 1
Heat oven to 425°F. Remove loose garlic skins and trim the bulb top to expose cloves. Put garlic, tomatoes, shallot, herbs and pepper flakes in a 9-by-13-inch dish; drizzle with oil and season.
- Stage 2
Roast about forty to forty-five minutes until tomatoes burst and garlic is soft. Meanwhile boil spaghetti, reserving a cup of water before draining.
- Stage 3
Let the vegetables cool enough to handle. Squeeze garlic cloves out of their skins; discard skins. Blend the vegetables with cream using equipment approved for warm liquids, venting as its manual directs.
- Stage 4
Toss sauce with spaghetti and Parmesan over gentle heat. Add reserved water gradually only if needed.
Three teaspoons of flakes can be very hot. Use the to-taste option and add more after tasting rather than committing all at once.
Does the whole bulb go in the blender?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
How spicy is it?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Does the whole bulb go in the blender?
Only the softened cloves belong in the sauce. Papery skins and the hard root base must be removed.
- How spicy is it?
Three teaspoons of flakes can be very hot. Use the to-taste option and add more after tasting rather than committing all at once.