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1
In a large heavy pot, heat the oil over medium-high heat.
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2
Add the onions and cook, stirring, until soft, 4 to 5 minutes.
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3
Add the garlic and red pepper flakes.
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4
Stir until fragrant, about 30 seconds.
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5
Add the tomato paste and cook, stirring, for 1 minute.
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6
Add the garlic puree, and cook, stirring, for 30 seconds.
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7
Add the tomatoes and their juices, tomato sauce, hot sauce and sugar.
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8
Bring to a boil, stirring occasionally.
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9
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until thick and fragrant, 30 minutes.
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10
Remove from the heat and cover.
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11
Bring a large pot of salted water to a boil.
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12
Add the pasta and cook until just barely al dente, 8 to 10 minutes.
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13
Drain and transfer to the pot with the sauce.
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14
Add the lemon juice and bring to a simmer and cook until the pasta is well coated and warmed through, about 3 minutes.
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15
Transfer to a large, decorative pasta bowl and toss with the basil and 1/2 cup of the cheese.
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16
Garnish with parsley.
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17
Serve immediately and pass the additional 1/4 cup of cheese at tableside.
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18
Preheat the oven to 325 degrees F. Line a baking sheet with parchment or aluminum foil.
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19
Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet.
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20
Drizzle the oil over the cut garlic tops, and sprinkle with the salt and pepper.
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21
Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
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22
Remove from the oven and let sit until cool enough to handle.
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23
Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl.
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24
Stir the garlic with a rubber spatula to blend thoroughly.
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25
Use as needed, or store refrigerated in an airtight container.
