Pin this The way my tiny apartment filled with that warm, mellow garlic scent was enough to make my roommate poke her head in, wondering what bakery had opened in our kitchen. I'd never roasted whole garlic bulbs before, and watching them transform into these golden, squeezable packets of sweetness felt like discovering a secret ingredient. That first night, we ate standing up at the counter, too impatient to bother with proper plates.
Last winter, my sister dropped by unexpectedly after a terrible day at work. I made this sauce while she sat at my kitchen table, and by the time we were eating, she'd forgotten everything that had happened. Food has this way of resetting things, and something about roasted garlic feels like an automatic comfort blanket.
Ingredients
- 3 large whole garlic bulbs: Roasting these whole cloves completely transforms their flavor from sharp to sweet and spreadable
- 1 medium yellow onion, finely chopped: Creates a subtle base that rounds out the roasted garlic without competing
- 1 (400 g) can diced tomatoes: Use good quality tomatoes here, they're the backbone of the sauce
- 2 tbsp fresh basil, chopped: Add this at the end so it stays bright and aromatic
- 60 ml (1/4 cup) heavy cream: Just enough to make everything silky without becoming heavy
- 30 g (2 tbsp) unsalted butter: Finishes the sauce with that restaurant-quality richness
- 30 g (1/4 cup) grated Parmesan cheese: Adds savory depth that bridges the garlic and cream
- 350 g dried pasta: Spaghetti, linguine, or fettuccine all work beautifully here
- 2 tbsp olive oil: Essential for roasting the garlic and sautéing the onion
- 1/2 tsp salt: Adjust based on your salted pasta water and cheese
- 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference
- 1/2 tsp crushed red pepper flakes: Optional, but lovely if you want gentle warmth
Instructions
- Roast the garlic:
- Preheat your oven to 200°C (400°F). Slice the tops off your garlic bulbs to expose each clove, wrap each bulb in foil with a drizzle of olive oil, and roast for 35–40 minutes until golden and completely soft.
- Prep the garlic paste:
- Let those roasted bulbs cool just until you can handle them, then squeeze each clove out of its skin into a bowl and mash into a smooth paste.
- Start your pasta water:
- Get a large pot of salted water boiling and cook your pasta according to package directions, but remember to reserve 120 ml (1/2 cup) of that starchy pasta water before you drain.
- Build the sauce base:
- Heat 2 tbsp olive oil in a large skillet over medium heat, add your chopped onion, and sauté for about 5 minutes until it's translucent and fragrant.
- Combine and simmer:
- Stir in that gorgeous mashed garlic, let it cook for just a minute to wake up the flavors, then add your diced tomatoes, basil, salt, pepper, and red pepper flakes if you're using them. Let everything simmer together for 8–10 minutes.
- Add the creaminess:
- Stir in your butter and cream, let them melt and bubble for 2 minutes, then add the Parmesan and watch the sauce transform into something velvety.
- Bring it all together:
- Toss your cooked pasta directly into the sauce, adding that reserved pasta water a little at a time until everything is coated and glossy.
- Serve it up:
- Plate immediately with extra basil and Parmesan on top, and maybe drizzle with a bit more olive oil if you're feeling fancy.
Pin this This recipe has become my go-to for dinner parties because people assume it took hours. I love watching someone take that first bite and pause, trying to figure out what makes it taste so familiar yet completely new.
Make It Your Own
Sometimes I add a handful of baby spinach right at the end, letting it wilt into the sauce for extra color and nutrients. You could also stir in some roasted red peppers or sun-dried tomatoes if you want deeper flavor.
Storage and Reheating
The sauce keeps beautifully in the refrigerator for up to 4 days, and honestly, it tastes even better the next day when those flavors have had more time to become friends. Just add a splash of water or cream when reheating to bring back that silky texture.
What to Serve Alongside
A crisp green salad with a bright vinaigrette cuts through the richness perfectly. A hunk of crusty bread is non-negotiable in my house, because that sauce was practically designed for sopping up.
- Keep some extra roasted garlic on hand, it's amazing spread on that bread
- A glass of Pinot Grigio or Sauvignon Blanc balances the creaminess beautifully
- Simple roasted vegetables like asparagus or broccoli round out the meal
Pin this There's something deeply satisfying about taking an ingredient as humble as garlic and turning it into the star of the show. This sauce proves that simple techniques, applied with patience, create the kind of food people remember.
Recipe FAQs
- → What makes roasted garlic special?
Roasting transforms sharp raw garlic into sweet, mellow cloves with a caramelized depth that blends beautifully into creamy sauces.
- → Can I make this ahead?
Roast the garlic up to a week in advance and store refrigerated. The sauce comes together quickly when you're ready to serve.
- → What pasta works best?
Long strands like spaghetti, linguine, or fettuccine catch the silky sauce beautifully, though any pasta shape works wonderfully.
- → How do I make it vegan?
Swap heavy cream for coconut cream or cashew cream, use vegan butter, and skip Parmesan or choose a plant-based alternative.
- → Why reserve pasta water?
Starchy pasta water emulsifies with the sauce, creating a velvety texture that clings perfectly to every strand.