The ultimate garlic pasta

Makes: 4 to 6 servings

1 medium head plus 4 cloves garlic, divided 4 tablespoons plus 1 teaspoon olive oil, divided

Kosher salt

⅓ cup loosely packed fresh parsley leaves 1 pound dried bucatini pasta

¼ teaspoon red pepper flakes

Freshly grated Parmesan cheese, for serving 1. Arrange a rack in the middle of the oven and heat the oven to 400 degrees.

2. Peel off and discard the excess papery skins from 1 medium head of the garlic, then slice a thin layer off the top to expose the cloves. Place cut-side up on a piece of aluminum foil. Drizzle with 1 teaspoon of the olive oil and sprinkle with a pinch of kosher salt. Wrap the garlic completely in the foil.

3. Roast until the garlic is tender and caramelized, 45 to 50 minutes. Meanwhile, thinly slice the remaining 4 garlic cloves. Coarsely chop ⅓ cup loosely packed fresh parsley leaves.

4. About 20 minutes before the garlic is ready, bring a large pot of salted water to a boil. Add 1 pound dried bucatini pasta and cook 1 minute less than al dente, about 8 minutes or according to package

instructions. Reserve 2 cups of the cooking water. Drain the pasta and set it aside.

5. When the garlic is ready, remove from the oven, unwrap and set aside until the garlic is cool enough to handle, about 5 minutes. Squeeze the roasted garlic cloves out of their skins into a small bowl.

6. Pour 3 tablespoons of the olive oil in a large skillet, then arrange the sliced garlic in a single layer in the oil. Turn the heat to medium. Cook, stirring frequently, until the garlic is golden brown and crisp, about 5 minutes. Use a slotted spoon to transfer the garlic chips to a paper towel-lined plate to drain and sprinkle with kosher salt.

7. Add the roasted garlic cloves and ¼ teaspoon red pepper flakes to the oil in the skillet. Cook, breaking the cloves up with a wooden spoon, until fragrant, 2 to 3 minutes. 8. Add the reserved pasta water and bring to a vigorous simmer over medium-high heat. Simmer until the liquid is reduced by half, about 5 minutes. Add the bucatini and toss continuously until the sauce thickens and coats the pasta, 1 to 2 minutes.

9. Remove from the heat. Add the remaining 1 tablespoon olive oil and parsley, and toss to combine. Taste and season with kosher salt as needed. Serve immediately, topping with grated Parmesan cheese and garlic chips.