-
1
Place the oven rack in the center of the oven.
-
2
Put a large rimmed baking sheet on the rack, and preheat the oven to 500 degrees.
-
3
Prepare one 12-inch sheet of foil and spread flat on the counter-top.
-
4
Set the garlic heads, cut-side up, in the center of foil.
-
5
Drizzle 1/2 teaspoon oil over each head and seal the packet.
-
6
Put the packet on the oven rack and roast until the garlic is very tender, 38 to 42 minutes.
-
7
Open the packet and set aside to let cool.
-
8
While the garlic is roasting.
-
9
Cut the broccoli at juncture of crowns and stems, remove outer peel from stems.
-
10
Cut stems into 2 to 3-inch lengths and each lengths into 1/2-inch thick pieces.
-
11
Cut crowns into 4 to 6 wedges depending on the size of the broccoli.
-
12
Add the broccoli in a large bowl along with 1 1/2 tablespoons oil, 1 teaspoon salt, black pepper to taste, 1 pinch of sugar, and toss until well coated and mixed.
-
13
Remove the baking sheet from the oven.
-
14
Carefully transfer the broccoli to the hot baking sheet and spread into even layer, arranging cut side down.
-
15
Bring the baking sheet back to the oven and roast until broccoli is well browned and tender, about 15 minutes.
-
16
Transfer the roasted broccoli to the cutting board.
-
17
When cool enough to handle, chop into 1/2-inch pieces.
-
18
While broccoli roasts, bring 4 quarts water to a boil in a large pot.
-
19
Stir in the pasta and about 1 tablespoon salt, and cook until ad dente.
-
20
Squeeze roasted garlic cloves from their skins into a small bowl.
-
21
With a fork, mash garlic to smooth paste, then mix in red pepper flakes and lemon juice to taste.
-
22
Slowly whisk in remaining 1 1/2 tablespoons of oil.
-
23
Drain pasta, reserving 1 cup cooking water, and return pasta to pot.
-
24
Stir in chopped broccoli, pasta and garlic sauce, 4 tablespoons of the cooking water, basil, and extra lemon juice to taste.
-
25
Sprinkle remaining cheese and toasted sliced almonds on top.
-
26
Serve right away.
