When I worked at the country club this was one of the favorite specials.
I like it because it combines three of my favorite foods to eat.
Spaghetti,Garlic, and Parmesan Cheese.
Truth be told I could probably eat this every night for dinner and not complain at all.
First I’ll tell you how to make the garlic oil, then how to put it all together with the spaghetti. If you ever go out to eat and see Spaghetti in I-ol sauce, then this is more then likely what it will be. Enjoy!
Roasted Garlic Oil
This recipe is a little different from most you will find.
I just find it to be easier. It will make a little over one cup of garlic oil.
If you need more simply add more garlic and oil. If you are in a pinch you can use
Vegetable Oil instead of Olive Oil.
3 to 4 whole garlic heads
1 cup extra virgin olive oil
Cut the tops of the garlic heads and place the heads close together in a shallow baking dish.
Take half the oil and pour over the garlic, season with salt and pepper.
Cover with aluminum foil and bake in oven that is preheated to 375 degrees.
Bake for around 1 hour or until the cloves start to pop out of their skins.
Uncover and bake for around 15 minutes more or until garlic is golden brown.
Remove from oven and cool until you can remove the skins without giving yourself a hot hand.
Place the skinned cloves in a blender and pour the oil you baked them in into the blender through a sieve to catch any skins that may be in the oil. Pour in the rest of the oil and using the chop setting chop the garlic, do not mash or puree it.
That’s it store in an air tight container, will keep for up to a week or more.
OK now for the easy part, the Spaghetti with roasted garlic oil.
This is real simple and real good.
Cook the spaghetti till al dente.
Drain place in a bowl and add the garlic oil.
Toss till the spaghetti is coated.
Top with Parmesan cheese and serve.
