Ingredients
- 12 ounces dry pasta (rigatoni recommended)
- 2 tablespoons olive oil
- 2 whole heads garlic
- 1 cup grated parmesan
- ½ cup salted butter, softened
- 2 tablespoons fresh chopped parsley
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- ¾ cup breadcrumbs (for topping)
- 2 tablespoons salted butter (for toasting breadcrumbs)
Instructions
- Preheat oven to 400°F (200°C). Cut the tops off garlic heads to expose cloves, drizzle with olive oil, wrap in foil, and bake for 45 minutes until golden and soft.
- Let garlic cool slightly, then squeeze the roasted cloves out of the skins.
- In a skillet, melt 2 tablespoons butter over medium heat. Add breadcrumbs and toast until golden, about 3–4 minutes. Set aside.
- Bring a large pot of water to a boil and cook pasta according to package instructions until al dente. Drain, reserving some pasta water.
- In a bowl, mash roasted garlic with softened butter, parmesan, parsley, Italian seasoning, and salt and pepper.
- Add the garlic butter mixture to the hot drained pasta and stir to combine. Add a splash of reserved pasta water to achieve a creamy consistency.
- Top with toasted breadcrumbs and garnish with extra parmesan and parsley, if desired. Serve warm.
Notes
- Best served fresh for optimal texture and flavor.
- Store pasta (without breadcrumbs) in an airtight container in the fridge for up to 4 days.
- Keep breadcrumbs at room temperature in a sealed container to maintain crispiness.
- Reheat pasta in the microwave in 30-second intervals and top with breadcrumbs before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 548
- Sugar: 2g
- Sodium: 547mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
