Garlic Parsley Fettuccine Tossed In A Garlic Sauce with Roasted Garlic, Cherry Tomatoes & Fresh Basil

Serving Size: 2-3

1/2 lb. Pappardelle’s Garlic Parsley Fettuccine
1 head of garlic
3 tablespoons Bella Sol Slow-Roasted Garlic Infused Oil
2 oz. cherry tomatoes, sliced in half lengthwise
Handful of fresh basil leaves
Freshly grated Parmesan cheese, to taste
Salt & pepper, to taste

Preheat the oven to 400 degrees.
Cut 1/4 of the top of an entire garlic head. Place it in aluminum foil. Drizzle 1 tablespoon of oil on top and seal aluminum foil. Let it roast in the oven for about 30 minutes, or until golden brown. Remove from heat and let cool. Coarsely chop garlic into pieces.
While garlic is roasting, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
Meanwhile, peel & thinly slice 3 cloves garlic. In a large skillet over low heat, heat 2 tablespoons of oil and garlic until golden brown (be sure everything gets heated together so garlic does not burn). Once golden brown, remove from heat.
Add tomatoes, roasted garlic, pasta water, and fresh basil to pasta. Toss until mixed thoroughly. Garnish with salt & pepper and fresh Parmesan. Enjoy! cheese.