• 1/4 Cup Fresh Chopped Parsley Leaves
  • 1/2 Cup Olive Oil
  • 1/2 Teaspoon Dried Red Chili Peppers
  • 1/2 Cup Grated Pecorino Romano Cheese
  • 3/4 Pound Dried Pasta (See Notes Above)
  • 1 Large Head Of Garlic Plus 10 Cloves
  • 2 Tablespoons Fresh Lemon Juice
  • 5 Cups Low Sodium Chicken Broth
  • Salt & Cracked Black Pepper To Taste


1. Preheat oven to 350 degrees F. Cut off the top of the head of garlic and place it in a small oven-proof dish. Drizzle with 1/4 cup olive oil, cover with aluminum foil and roast for 1 1/2 hours. While the garlic is roasting, thinly slice half the garlic, and finely mince the rest.

2. Heat remaining oil in a large skillet over medium heat, and then add the sliced garlic. Cook, stirring continuously until the garlic is golden in color. (Be careful not to burn!). Remove garlic with a slotted spoon and set aside. Add the minced garlic to the pan and cook over medium heat until fragrant, just a minute or two.

3. Add the chili peppers, and broth and bring to a boil. Add the pasta, and cook, moving the pasta with tongs until the pasta is “al dente” and almost all of the liquid has been absorbed. If there is still too much liquid, use tongs to remove the pasta to a bowl and boil the sauce until it is reduced and thickened.

4. Return the pasta to the pot and add the cheese, sliced garlic, lemon juice, and parsley. Squeeze the head of garlic into the pan. Season with salt and pepper.

5. Toss until a thick creamy sauce coats the pasta. Serve in individual bowls and enjoy!

Recipe by: Italian Food Forever

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