Pasta with Roasted Garlic Sauce

First, prepare the garlic. Preheat the oven to 185–190 °C. Cut off the top of the garlic bulbs about 1 cm deep, exposing the cloves. Drizzle the bulbs with 2 tbsp olive oil, salt them, wrap them tightly in aluminum foil, and roast them on a baking sheet in the preheated oven for 40–45 minutes.

Meanwhile, bring a large pot of generously salted water to a boil. Cook the tagliatelle according to package instructions (approx. 9–11 minutes) until al dente. Then drain and briefly rinse with cold water.

Once the garlic is ready, remove it from the oven. In a pot, heat the remaining 2 tbsp olive oil over medium heat. Peel and finely dice the onion, then sauté it in the hot oil for approx. 4–5 minutes until translucent.