The Ultimate Garlic Lovers Pasta

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Ingredients 

350g Dried spaghetti 

1 tbsp Salt 

2 bulbs of garlic 

50g Butter 

1 tbsp Extra virgin olive oil 

2 tbsp Mini capers 

60g Grated parmesan cheese 

2 sliced of stale bread 

Here’s how 

Place the bulbs of garlic onto a small tray and drizzle with olive oil.

Cook the garlic for 40 minutes at 160c or until soft and squidgy, then remove from the oven and allow to cool. 

Heat up a pan of salted water and once up to the boil cook the spaghetti for 9 minutes. 

Meanwhile take a large shallow pan and add the breadcrumbs with a splash of olive oil. 

Once the crumbs are toasted, remove from the hob and place in a bowl.

Return the pan to the hob and add the butter and olive oil. 

Cut the roasted garlic in half horizontally and squeeze both halves into the frying pan. 

Heat the pan and use the back of a wooden spoon to press the roasted garlic into the melting butter. 

Add 2 ladles of the pasta cooking water to the frying pan and stir to create an emulsion sauce. 

Grate half the parmesan cheese into the sauce as well as the capers. 

When the pasta has cooked for 9 minutes, use a pair of tongs to lift the pasta out and add straight into the sauce. 

Stir together and serve with the toasted breadcrumbs and remanning pasta.