# What to Use:
→ Vegetables
01 - 3 large whole garlic bulbs
02 - 1 medium yellow onion, finely chopped
03 - 1 (14.5 oz) can diced tomatoes
04 - 2 tablespoons fresh basil, chopped
→ Dairy
05 - 1/4 cup heavy cream
06 - 2 tablespoons unsalted butter
07 - 1/4 cup grated Parmesan cheese
→ Pantry
08 - 12 oz dried pasta (spaghetti, linguine, or fettuccine)
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 teaspoon crushed red pepper flakes
# How to Prepare:
01 - Preheat the oven to 400°F.
02 - Slice the tops off the garlic bulbs to expose the cloves. Place each bulb on a piece of foil, drizzle with olive oil, and wrap tightly.
03 - Roast the garlic bulbs in the oven for 35-40 minutes until golden and soft. Allow to cool slightly.
04 - Squeeze the roasted garlic cloves from their skins into a bowl and mash to a paste.
05 - Cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
06 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
07 - Stir in the mashed roasted garlic and cook for 1 minute until fragrant.
08 - Add the diced tomatoes, basil, salt, pepper, and red pepper flakes. Simmer for 8-10 minutes to blend flavors.
09 - Stir in the butter and cream. Simmer for 2 minutes, then add the Parmesan cheese.
10 - Toss the cooked pasta into the sauce, adding reserved pasta water as needed for creaminess. Serve immediately, garnished with extra basil and Parmesan.
