Instructions

• Preheat your oven to 400 degrees Fahrenheit. While it’s warming up, grab that garlic head and place it on a small piece of foil.
• Drizzle a little oil on the garlic, wrap it up tight in the foil, then pop it in the oven for 25 to 30 minutes. You want it soft and smelling good.
• While garlic roasts, start heating a large pan over medium heat. Add some oil and toss in your sliced onions with a pinch of salt.
• Cook onions slowly, stirring now and then for 20 to 25 minutes until they’re browned and caramelized. This takes patience but it pays off.
• Once the garlic is done, squeeze the soft cloves out of their skins and mash them up. That roasted garlic is gonna add sweet depth to your sauce.
• Add the sun dried tomatoes to your caramelized onions and stir for a minute or two. Then mix in the roasted garlic, salt, black pepper, paprika, and dried parsley. Give it a good stir to bring all those flavors together.
• Pour in the coconut milk and simmer the sauce for 2 to 3 minutes so it thickens just right.
• Finally, toss in the cooked farfalle pasta, coating it all in your sauce. Give it a taste and adjust seasoning if you need. Serve hot, garnished with fresh parsley and basil, and don’t forget to squeeze that lemon juice on top.