Roasted garlic pasta sauce?Follow
I was reminded of this by the thread about new ideas for pasta sauces. has anyone else ever done the thing where you take a whole, good-sized head of garlic, cut the top off so the individual cloves are exposed a little, set it on a piece of foil, drizzle generously with olive oil and S/P, and then wrap and roast it for a good long time? When it comes out, you just wait until it's cool enough to handle and then squeeze the sweet, creamy garlic paste from the skins, drizzle it with a little more olive oil, grate some fresh parm and maybe add some basil or oregano. So, so good!!!