There are very few things in this world tastier than garlic, and one of those things is roast garlic. Mash it into any cheese sauce to take it from tasty to delicious, eat it on its own, or, our personal favorite, mash it into a rich pomodoro sauce. This recipe is painfully easy to make and is far tastier than anything you can get out of a jar. Not only is this dish delicious and healthy, but it’s also vegan, and will become a firm favorite of any of your guests, regardless of their diets.
Prep time: 5 minutes
Cook time: 55 minutes
- 1 bulb of garlic
- 1 white onion
- 1 tsp salt
- 4 tsp tomato purée
- 5 basil leaves, chopped
- 2 sprigs fresh oregano, chopped
- 1 tsp chili flakes
- 1 (14 oz) can of chopped tomatoes
- 4 oz spaghetti
- Preheat the oven to 205°C/400°F.
- Chop off the top of the bulb of garlic, exposing all of the cloves inside, and peel the outside layer off, making sure that the bulb stays intact. Generously drizzle olive oil into the bulb, rubbing it into the cloves. Completely wrap the bulb in tin foil and place onto a baking tray. Roast in the oven for 30 minutes. Once cooked, set aside to cool.
- Finely dice the onion, and fry in a saucepan with olive oil on medium heat. Stir in the salt and tomato purée. Once the onion begins to turn translucent, remove the garlic cloves from their casing and, with the back of a fork, mash them into the saucepan. Add the basil, oregano, and chili flakes and fry for a minute longer.
- Add the can of chopped tomatoes and mix well. Lower the heat and simmer for 15-20 minutes.
- Cook the spaghetti according to the packet’s instructions, but remove it from the heat around two minutes before it is fully cooked. Reserve about half a cup of the cooking water and drain the rest. Stir the spaghetti into the sauce, and add the reserved cooking water. Cook until the water has evaporated, and serve.
- Garnish with basil and parmesan, or, if you want to keep it vegan, nutritional yeast.