How to make
The garlic heads are cleaned from the outer dry layers and only one layer is left.
They can be cut 0.2″ (0.5 cm) crosswise and placed in a baking pan greased with olive oil, with the cut part down.
Grease them on the top and sprinkle with a little salt. Roast for about 15 minutes at 390°F (200 degrees).
Keep an eye on it, so that the garlic doesn't become too brown and the garlic paste to become dark and have a bitter taste.
The roasted garlic is left to cool slightly and while it is still warm the cloves are taken out - it is done very easily. Mash them well with a fork and leave them to cool almost completely.
Then add the lemon juice, finely chopped parsley and basil, salt and mayonnaise. Mix everything well, until you get a smooth paste.
The capellini are cooked according to the manufacturer's instructions - I use ones, which contain eggs - they are tastier!
Strain and drizzle the pasta with olive oil, so that it doesn't dry out and stick together. Serve it immediately garnished with garlic paste.
The capellini with garlic paste are ready.
