Instructions
- Preheat oven to 400°F (200°C). Cut the top off the Garlic head, drizzle with Olive Oil, and wrap in foil. Roast for 45 minutes, or until soft and caramelized.
- Cook Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, prepare the Sauce. Heat 2 tablespoons Olive Oil in a large saucepan over medium heat.
- Deglaze the pan with White Wine, scraping up any browned bits. Let simmer for 2 minutes.
- Squeeze the roasted Garlic cloves out of their skins into the saucepan. Add San Marzano Crushed Tomatoes, Tomato Paste, Dried Oregano, Dried Basil, and Red Pepper Flakes. Season with Salt and Black Pepper.
- Bring the Sauce to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
- Add the cooked Pasta to the Sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- Serve immediately, garnished with Fresh Basil and Parmesan Cheese.
