Ingredients

2 whole garlic bulbs, peeled

1/2 cup olive oil (just enough to cover the garlic cloves)

1/2 cup softened vegan butter (or regular butter)

1 tbsp tomato paste

3 tbsp grated vegan parmesan (or regular parmesan)

Small handful fresh basil, finely chopped

Salt and freshly ground black pepper, to taste

400 g spaghetti (or any pasta you prefer)

1 cup pasta cooking water

Extra parmesan, basil, and toasted breadcrumbs for topping (optional)

Instructions

Step 1: Slow-roast the garlic. Place the peeled garlic cloves in a small saucepan and pour in enough olive oil to just cover them, about 1/2 cup. Set the pan over low heat and cook gently for about 20 minutes, swirling occasionally, until the garlic is soft and pale golden. Remove from heat and let it cool slightly.

Step 2: Make the compound butter. Transfer the roasted garlic into a blender. Add the softened butter, 1/2 teaspoon salt, and a few grinds of black pepper. Blend until completely smooth. Scrape the mixture into a bowl, then stir in the tomato paste, grated parmesan, and chopped basil. Adjust seasoning to taste. Cover and refrigerate until firm enough to scoop, about 30 minutes. This will yield roughly 3/4 cup (12 tablespoons) of flavored butter.

Step 3: Cook the pasta. Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until one minute shy of al dente according to package instructions. Just before draining, ladle out about one cup of the starchy cooking water. Drain the pasta well.

Step 4: Finish the dish. Return the hot pasta to the empty pot placed over low heat. Add 4 tablespoons of the chilled garlic-tomato basil butter (about 1 tablespoon per 100 grams of pasta) and a generous splash of the reserved cooking water. Toss quickly and continuously until the butter melts and forms a glossy sauce that evenly coats the noodles. Add more cooking water a little at a time if needed to achieve a silky consistency.

Step 5: Serve. Divide the pasta between warm bowls. Top with extra parmesan, fresh basil leaves, and toasted breadcrumbs if desired for added texture and flavor.

Tips & Variations

For a richer flavor, try using browned butter instead of just softened butter.

If you prefer a bit of heat, add a pinch of red pepper flakes to the compound butter.

Swap spaghetti for other pasta shapes like fettuccine or linguine to change the texture experience.

To make this dish vegan, use vegan butter and vegan parmesan alternatives as suggested.

Storage

Store any leftover garlic butter pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water to loosen the sauce, stirring frequently to prevent sticking. The compound butter can be kept refrigerated for up to one week or frozen for longer storage.

FAQs

Can I use fresh garlic instead of roasted garlic?

Fresh garlic has a sharper, more pungent flavor and can be overpowering in this recipe. Slow-roasting mellows the garlic, bringing out a sweet and creamy taste that balances the dish better.

What if I don’t have a blender to make the compound butter?

You can finely mash the roasted garlic with a fork and then mix it thoroughly with softened butter, tomato paste, parmesan, and basil. It won’t be as smooth but will still taste delicious.