# Ingredient List:
→ Vegetables
01 - 3 large whole garlic bulbs
02 - 1 medium yellow onion, finely chopped
03 - 1 (14 oz) can diced tomatoes
04 - 2 tablespoons fresh basil, chopped (plus extra for garnish)
→ Dairy
05 - 1/4 cup heavy cream
06 - 2 tablespoons unsalted butter
07 - 1/4 cup grated Parmesan cheese (plus more for serving)
→ Pantry
08 - 12 oz dried pasta (spaghetti, linguine, or fettuccine)
09 - 2 tablespoons olive oil (plus extra for drizzling)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Slice tops off garlic bulbs to expose cloves. Place each bulb on foil, drizzle with olive oil, and wrap tightly. Roast for 35-40 minutes until golden and soft. Cool slightly.
02 - Squeeze roasted garlic cloves from skins into bowl and mash to smooth paste.
03 - Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
04 - Heat 2 tablespoons olive oil in large skillet over medium heat. Add chopped onion and sauté 5 minutes until translucent.
05 - Stir mashed roasted garlic into skillet and cook 1 minute until fragrant. Add diced tomatoes, basil, salt, pepper, and red pepper flakes. Simmer 8-10 minutes to blend flavors.
06 - Stir in butter and cream. Simmer 2 minutes, then add Parmesan cheese until melted and smooth.
07 - Toss cooked pasta into sauce, adding reserved pasta water as needed for desired creaminess. Serve immediately garnished with extra basil and Parmesan.
