To roast slice off just the very top of the head of garlic so that you can see the tip of the flesh of the cloves. Drizzle with olive oil and roast at 350 F for about 15-20 minutes or until soft. When it has cooled break open the skin of each clove and the garlic should just pop out. You can keep the roasted garlic in the refrigerator for a couple of days. Serves 2.
1 head roasted garlic
1/2 - 3/4 cup cream
1/2 cup fresh thyme (or whatever) chopped
salt and pepper to taste
pasta for 2
parmesan cheese to taste
1. In a small pot mash the roasted garlic to a paste.
2 Add cream, thyme, salt and pepper and stir until slightly thickened
3. In a separate pot cook pasta in abundant boiling water until al dente.
4. Pour the sauce over the pasta and serve immediately
Roasted Garlic Pasta: From Hugh Alter, via Nigel Slater