Tagliatelle with Roasted Garlic Sauce

Preheat the oven to 185–190 °C. Cut about 1 cm off the top of the garlic bulbs so that the cloves are exposed. Drizzle the bulbs with 2 tbsp olive oil, salt them, and wrap them tightly in aluminum foil. Place on a baking sheet and roast in the preheated oven for approx. 40–45 minutes until the garlic is soft.

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.

Peel the onion and dice it finely. In a pot, heat the remaining olive oil (2 tbsp) over medium heat and sauté the diced onion until translucent for approx. 4–5 minutes.