Preheat oven to 400ºF.
Slice 1/4-inch off the top of the garlic head, exposing the cloves. Place the garlic onto a square of aluminum foil and drizzle with about 1 tablespoon EVOO. Wrap the foil up around the garlic to enclose it and roast it in the oven until golden brown and very tender, about 40 minutes.
When the garlic is ready, place a large pot of water over high heat for the pasta. When the water is boiling, salt it, drop in the pasta and cook to al dente according to package directions. Heads up: before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve the pasta.