Tagliatelle with Roasted Garlic Sauce

First, prepare the garlic. Preheat the oven to 185–190 °C. Cut off about 1 cm from the top of the garlic bulbs so that the cloves are exposed. Drizzle the bulbs with 2 tbsp olive oil, salt, 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 the onion, finely dice it, and sauté it in the hot oil for approx. 4–5 minutes until translucent.