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<blockquote data-quote="moreluck" data-source="post: 554777" data-attributes="member: 1246">Spaghetti with Roasted Garlic Oil3 to 4 whole garlic bulbs1 cup extra virgin olive oil&nbsp;Cut the tops of the garlic heads and place the heads close together in a shallow baking dish.Take half the oil and pour over the garlic, season with salt and pepper.Cover with aluminum foil and bake in oven that is preheated to 375 degrees.Bake for around 1 hour or until the cloves start to pop out of their skins.Uncover and bake for around 15 minutes more or until garlic is golden brown.Remove from oven and cool until you can remove the skins without giving yourself a hot hand.Place the skinned cloves in a blender and pour the oil you baked them in into the blender through a sieve to catch any skins that may be in the oil. Pour in the rest of the oil and using the chop setting chop the garlic, do not mash or puree it.That’s it store in an air tight container, will keep for up to a week or more.OK now for the easy part, the Spaghetti with roasted garlic oil.Cook the spaghetti till al dente.Drain place in a bowl and add the garlic oil.Toss till the spaghetti is coated.Top with Parmesan cheese and serve.</blockquote>

[QUOTE="moreluck, post: 554777, member: 1246"] [B]Spaghetti with Roasted Garlic Oil[/B] 3 to 4 whole garlic bulbs 1 cup extra virgin olive oil Cut the tops of the garlic heads and place the heads close together in a shallow baking dish. Take half the oil and pour over the garlic, season with salt and pepper. Cover with aluminum foil and bake in oven that is preheated to 375 degrees. Bake for around 1 hour or until the cloves start to pop out of their skins. Uncover and bake for around 15 minutes more or until garlic is golden brown. Remove from oven and cool until you can remove the skins without giving yourself a hot hand. Place the skinned cloves in a blender and pour the oil you baked them in into the blender through a sieve to catch any skins that may be in the oil. Pour in the rest of the oil and using the chop setting chop the garlic, do not mash or puree it. That’s it store in an air tight container, will keep for up to a week or more. OK now for the easy part, the Spaghetti with roasted garlic oil. Cook the [U]spaghetti[/U] till al dente. Drain place in a bowl and add the garlic oil. Toss till the spaghetti is coated. Top with [U]Parmesan cheese[/U] and serve. [/QUOTE]

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