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Roast the garlic ahead of time to cut down on the time it takes to make this dish.  Easy Spicy Roasted Garlic Spaghetti is not for the faint of heart.  Garlic lovers rejoice!  This dish is for you!!

Warning: If you’re going on a date tonight, do not eat this pasta.  For that matter, if you are going to be in the presence of anyone other than yourself, do not eat this pasta.  Oh, and if you have a cat or a dog, don’t think they hate you if they keep their distance this evening.  This dish has garlic – a lot of garlic!  And you’re going to love it so much, you won’t care in the least that you’re spending the rest of the evening alone.  Besides, the last time I checked, your favourite binge program on Netflix can’t smell your breath!

Roasted garlic is unlike any other garlic I’ve tasted.  The strength and the pungency of raw garlic is completely transformed in the roasting process.  The hard, white-ish cloves of garlic turn a dark, amber colour, and transform into a gooey, soft, paste-like texture.  The new taste is mild and sweet and smokey – it’s perfect for a simple dish like this!

It’s worth mentioning that roasting a head of garlic can take some time.  It will take a good hour to achieve the perfectly roasted head.  But, it will take you literally minutes to get it ready for the oven, and once you put it in there, you can set a timer and walk away.  Just forget about it; move on to something more important than spending time in the kitchen slaving over a hot stove.  (Truthfully, that’s my happy place, but I can totally understand that it’s not for everyone.)

Once you remove the garlic from the oven, let it cool a bit and then comes the fun part.  No matter how many times I roast a whole head of garlic, squeezing out the soft, sweet, delicious cloves is always fun and never loses its appeal.  It’s so satisfying watching the cloves of garlic melt out of their skins.  It’s odd really; when you use raw garlic, it can sometimes be a pain getting the skins off the cloves.  Not when it’s roasted; they just slide out.

Roasted garlic can be used for more than just a simple pasta dish.  If you’re a huge garlic lover, you can opt to use the roasted garlic as a spread on a sandwich.  I think that would be a little overpowering for my personal tastes, but if you love it, then go for it!  Adding a few roasted garlic cloves to a half a cup of mayonnaise with a little black pepper and cayenne pepper or even sriracha would be more my style.  I can’t think of an easier and more satisfying way to make a garlicky aioli.

When I posted the picture of the whole roasted garlic head on my Instagram feed a while back, my friend, Ruben, commented and said that he roasts garlic often and will add the roasted cloves to his mashed potato recipe.  Doesn’t that sound lovely?  I’m craving those mashed potatoes with roasted chicken – so delicious!  Thanks for the idea, Ruben!

Another great option, which is probably one of my favourites, (right after this Easy Spicy Roasted Garlic Spaghetti dish!) is so easy and so delicious.  Smash a few cloves of the roasted garlic with a quarter cup of fresh chopped parsley and about half a cup of grated parmesan cheese, along with a dash of black pepper.  Blend it well with a fork and smear it onto sliced baguette.  Place the bread onto a baking sheet and broil until golden brown.  That’s my version of roasted garlic bread – so good!

I just thought of this one; partially because I’m starving and I can’t stop thinking about food right now.  Roasted garlic cloves are very soft, so they are easily incorporated into almost anything.  Place a few cloves (or a lot of cloves!) into some really good olive oil.  Break up the garlic with a fork to mix it into the oil.  Smear this liberally onto a fresh focaccia bread.  Top with a little bit of good mozzarella and bake just until the cheese has melted.  Remove from oven, add some fresh basil leaves or a handful of arugula and serve!  How easy and delicious is that dinner going to be?

Okay, just one more way to use your roasted garlic and then I got to tie this up.  Toss a few cloves into a hot skillet with a bit of oil.  Saute your fresh veggies until just tender.  Try this with broccoli or green beans.  It makes a wonderful and easy side dish.  Maybe I’ll serve those green beans with Ruben’s garlicky mashed potatoes!

This Easy Spicy Roasted Garlic Spaghetti dish was devoured very quickly in our home.  Truth be told, I had just a fork full after the pictures were taken.  Between John.e and McKenna, the whole skillet of spaghetti vanished.  Although, I did hear a few whimpers of complaint due to the spice level.  For me, the spice level was perfect, but I can handle a bit more heat.  You can certainly adjust that for your own personal tastes.

There you go!  Be sure to roast a few extra heads of garlic so that you can try some of those other recipe ideas.  And maybe keep some fresh parsley on hand to chew on if you’re expecting company later.  I hear it helps to eliminate garlic breath.  Good luck!  ūüôā

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Easy Spicy Roasted Garlic Spaghetti

Roast the garlic ahead of time to cut down on the time it takes to make this dish.  Easy Spicy Roasted Garlic Spaghetti is not for the faint of heart.  Garlic lovers rejoice!  This dish is for you!!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 691kcal
Author Lord Byron’s Kitchen


  • 2 whole bulbs/heads garlic
  • 6 tablespoons olive oil
  • 500 grams spaghetti, cooked and drained
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh parsley, chopped (plus more for garnish)
  • 1/4 cup fresh parmesan, grated (plus more for garnish)
  • 1/4 teaspoon dried red chili flakes


  • Preheat oven to 400 degrees.
  • Slice the top 1/4 off of each head of garlic and discard the top.  Place each head on a sheet of aluminum foil and pour 1 tablespoon of olive oil on each.  Wrap the garlic in the foil.  Keep the cut side up.  Place them onto a baking sheet and roast for 1 hour.
  • When the garlic has been roasted, squeeze the garlic from one bulb and roughly chop it up with your knife, just to be sure there are not large pieces.  Keep the other head of garlic whole.
  • In a large skillet, over medium heat, add the remaining 4 tablespoons of olive oil, the chopped garlic, dried red chili flakes, salt, and ground black pepper.  Cook for 2-3 minutes.
  • Add the cooked pasta and squeeze the other head of garlic into the pan.  Toss well to coat.  Cook for 5 minutes.
  • Turn off the heat, but keep the skillet on the burner.  Add the parsley and parmesan.  Toss to coat.
  • Serve immediately and garnish with more fresh parsley and parmesan cheese.  Enjoy!


You can roast the garlic days in advance to make this meal faster.  Squeeze the roasted garlic out and store in a food-safe container in the refrigerator for up to 7 days.


Calories: 691kcal | Carbohydrates: 94g | Protein: 18g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 689mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 2mg

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Easy Spicy Roasted Garlic Spaghetti

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