If you happen to have some roasted garlic on hand, this Quick Roasted Garlic Pasta is your new go-to recipe! It’s a simple yet flavorful pasta dish that’s ready in about 20 minutes.
This easy pasta recipe uses pantry staples to create a comforting meal with big flavors—it’s my go-to when I want something quick and delicious (and, quite frankly, feel a little lazy) 🙂
The one thing about this pasta is that it’s quick *IF* you already have roasted garlic, because garlic can take anywhere from 30-40 minutes to roast in the oven. If I roast garlic for anything else, I always roast extra to make this pasta the next day.
You can absolutely use fresh garlic here instead—it will simply be punchier, which is still great! Roasted garlic has a deep, savory flavor but is mellower than raw garlic.
Why You’ll Love Roasted Garlic Pasta
- Quick & Easy: If I have roasted garlic leftover from a previous recipe, this quick pasta is ready in under 20 minutes, perfect for busy weeknights or late-night cravings.
- Pantry Staple Ingredients: Made with simple ingredients you likely already have.
- Customizable Heat Level: Add more or less red pepper flakes to give this pasta a little kick.
- Vegan Option: Simply omit the parmesan or swap for your favorite plant-based version to make it vegan friendly.
Quick Roasted Garlic Pasta Ingredients
- Roasted garlic: Prepare this easy roasted garlic ahead of time or you can use fresh raw garlic for a quicker option, or if you want that big, intense garlic flavor.
- Extra virgin olive oil: You may swap out for grapeseed oil or avocado oil if you prefer.
- Fresh parsley: Gives a fresh element without overpowering other flavors.
- Spaghetti noodles: Or any other noodle of your choice. I like long noodles for this recipe. Linguini, fetuchinni, buccatini, pappardelle or any other long pasta works.
- Red pepper flakes: For a touch of heat
- Black pepper & Kosher salt: Always season to taste!
- Parmesan cheese: Freshly grated is best for topping off the roasted garlic pasta before serving.
- Optonal: Fresh lemon juice if you have it. I big squeeze of fresh lemon juice is always welcome on roasted garlic pasta, though, it’s ok to skip it if you don’t have any or prefer not to use it.
See the printable recipe card below for full ingredient amounts.
How To Make Roasted Garlic Pasta
- Prepare the noodles: Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook according to package directions until al dante. Save 1 cup of pasta water and then drain the noodles.
- Chop: Finely chop the fresh parsley leaves. If you do not have prepared roasted garlic, you can mince the raw garlic at this time for an alternative method.
- Saute: In a large dutch oven or skillet, heat ½ cup extra virgin olive oil over medium heat. Place the roasted garlic into the oil and cook. Cook for 2-3 minutes, breaking up the garlic chunks with a wooden spoon. Add the red pepper flakes and some fresh ground black pepper. Reduce the heat. If you don’t have prepared roasted garlic, you can use fresh minced garlic, but will need to cook for an additional few minutes until the garlic is golden.
- Combine: Add the cooked noodles, ½ cup of reserved pasta water and chopped parsley to the garlic oil in the skillet. Simmer, tossing constantly, until the pasta is glossed with sauce. Add more pasta water slowly as needed.
- Serve: Garnish with more red pepper flakes, ground black pepper and freshly grated parmesan cheese.
Tips & Variations
- Make it Vegan: Skip the parmesan or use a vegan cheese alternative.
- Boost the Flavor: Add a splash of lemon juice, lemon zest or a handful of capers.
- Gluten-Free Option: Swap in your favorite gluten-free pasta.
- Storage: This Roasted Garlic Pasta makes great leftovers. Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
Print
Description
If you’re looking for a simple yet flavorful pasta dish that’s ready in under 30 minutes, this Roasted Garlic Pasta with Olive Oil & Chile is your new go-to recipe.
- Prepare the noodles: Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook according to package directions until al dente. Save 1 cup of pasta water and then drain the noodles.
- Chop: Finely chop the fresh parsley leaves. If you have not prepared roasted garlic, you can mince the raw garlic at this time as an alternative method.
- Sauté the garlic, parsely & chili: While the pasta cooks, in a large dutch oven or skillet big enough to hold the cooked pasta, heat ½ cup extra virgin olive oil over medium heat. Place the roasted garlic into the oil and cook. Cook for 2-3 minutes, breaking up the garlic chunks with a wooden spoon. Add the red pepper flakes and some fresh ground black pepper. Reduce the heat. If you don’t have prepared roasted garlic, you can use fresh minced garlic, but will need to cook for an additional few minutes until the garlic is lightly golden (careful not to burn the garlic).
- Combine: Add the cooked noodles, ½ cup of reserved pasta water and chopped parsley to the garlic oil in the skillet. Simmer, tossing constantly, until the pasta is glossed with sauce. Add more pasta water slowly as needed.
- Serve: Garnish with more red pepper flakes, ground black pepper, and freshly grated parmesan cheese. Add a big squeeze of fresh lemon juice to each serving if you have it.
Notes
Storage: Keep leftover Roasted Garlic Pasta in an airtight container in the refrigerator for up to 4 days.
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