Wednesday, 24 December 2008

Spaghetti al Aglio

This is a nice and simple pasta dish which tastes delightful.


  • 4 large bulbs of garlic

  • 50g pine nuts

  • some olive oil to drizzle

  • 400g spaghetti

  • 2 tbsp. olive oil

  • 2 tsp. lemon juice

  • 2 chillies, finely chopped

  • salt and black pepper to taste


  1. Chop the tops off of the bulbs of garlic but keep them mostly in-tact.

  2. Pre-heat the oven to 180 degrees.

  3. Place the garlic in an oven proof dish and drizzle olive oil over the top of the garlic and then place in the oven for 30 minutes.

  4. Remove the garlic from the oven and leave to cool.

  5. Cook spaghetti as per instructions on the packet, retaining some of the cooking water.

  6. While the spaghetti is cooking mix squeeze the roasted garlic out of the bulbs into a blender and add the olive oil, lemon juice and blend.

  7. Place the pine nuts in a frying pan and fry on a low heat, turning and stirring frequently, until all the nuts are gently toasted.

  8. Mix the chopped chillies and pine nuts into the blended garlic and add 2 or 3 tablespoons of the water the pasta was cooked in.

  9. Stir the garlic mixture into the pasta and serve immediately.

Serves 4.

This is nice to serve with lightly cooked cherry tomatoes. To do this place cherry tomatoes in a frying pan and gently heat for 5 minutes, rolling the tomatoes around every minute to make sure they get heated evenly on all sides.


  1. I'll cook it for you if you want? I was really surprised by how well just roast garlic and olive oil went.