Roasted Garlic Spag with Whipped Ricotta

Roast garlic

Preheat oven to 400F. Leaving the whole head of garlic intact, slice the top off just enough to expose the cloves. Place each head of garlic separately on a small piece of tin foil, drizzle with 1 tbsp olive oil on each head, and wrap in tin foil. Bake for 45 minutes.

Whip the ricotta

Place ricotta in a small glass bowl and use immersion blender to blend until smooth OR blend in a small blender until smooth.

Boil your pasta

Boil pasta per directions on box/bag. Generously salt your water (about 2 tbsp for a whole pack of spaghetti). When draining, reserve 1 cup pasta water for later.

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Make your sauce

On a frying pan, heat 3 tbsp olive oil over medium-high heat. Squeeze all the garlic out of it's skin into the pan and cook for 1 minute. Add 1 tsp chili flakes and cook for 30 seconds. Add 1 can tomato paste and 1 pinch salt, mix, and spread across the pan in a layer. Stir and spread every 30 seconds and let cook until deeply red, about 8 minutes. Add in 1/2 cup pasta water and mix well until thickened.

Assemble

Add cooked pasta to sauce and mix well. If sauce is too thick, add more water a splash at a time. Taste and season with more salt if necessary.

Spread a large spoonful of whipped ricotta across the bowl, place pasta on top, sprinkle with fresh parsley and that's it!