1/4cupfresh parsley,chopped (plus more for garnish)
1/4cupfresh parmesan,grated (plus more for garnish)
1/4teaspoondried 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.