Garlic Butter Pasta

Ingredients

• 2 garlic bulbs (peeled; use the cloves)
• 0.5 cup olive oil (enough to just cover the garlic cloves)
• 0.5 cup vegan butter (softened)
• 1 tbsp tomato paste
• 3 tbsp vegan Parmesan (grated)
• fresh basil (small handful, finely chopped)
• salt (to taste; salt the pasta water as well)
• black pepper (freshly ground, to taste)
• 400 g spaghetti (or any pasta you like)
• 1 cup pasta cooking water (reserved starchy water)
• vegan Parmesan (extra, for topping; optional)
• fresh basil (extra, for topping; optional)
• breadcrumbs (toasted, for topping; optional)
• chili oil (for topping; optional)

Steps

1. 1

   Put the peeled garlic cloves in a small saucepan. Add enough olive oil to just cover them, about ½ cup.

2. 2

   Cook over low heat for about 20 minutes, swirling the pan occasionally, until the cloves are soft enough to mash and pale golden. Keep the oil gently bubbling rather than frying vigorously; larger cloves may take longer.

3. 3

   Lift the garlic out with a slotted spoon and let it cool until warm. Set the garlic-infused oil aside; refrigerate it promptly if it will not be used right away.

4. 4

   Blend the drained garlic with the softened vegan butter until smooth, or mash the garlic thoroughly and beat it into the butter.

5. 5

   Stir the tomato paste, grated vegan Parmesan, and chopped basil into the garlic butter. Season with salt and freshly ground black pepper to taste. The mixture makes roughly ¾ cup (12 tablespoons).

6. 6

   Use the flavored butter immediately, or refrigerate it for about 30 minutes if you want it firmer; chilling is optional.

7. 7

   Boil the spaghetti in salted water according to the package directions, stopping about 1 minute before it reaches al dente.

8. 8

   Just before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and do not rinse it.

9. 9

   Return the hot pasta to the pot over low heat. Add 4 tablespoons of the flavored butter and a generous splash of reserved pasta water.

10. 10

    Toss continuously until the sauce looks glossy and coats the noodles. Add more pasta water gradually to loosen the sauce, and add more flavored butter to taste if the noodles seem undercoated; most or all of the batch may be used for a richer sauce.

11. 11

    If the sauce separates, briefly take the pot off the heat and toss in a small splash of water.

12. 12

    Taste and adjust the seasoning. Serve immediately in warm bowls, finishing with extra vegan Parmesan, basil, toasted breadcrumbs, or chili oil if desired.

13. 13

    Refrigerate any unused garlic butter and garlic oil promptly.

Notes

Use a small food processor or an immersion blender in a narrow container for the small batch; alternatively mash the softened garlic with a fork and beat it into the butter. Refrigerate leftover pasta in a covered container within 2 hours and use within 3 days; reheat gently with a splash of water, stirring until hot throughout. Refrigerate unused garlic butter and garlic oil promptly and use within 4 days of preparing the garlic, or freeze. Straining does not make homemade garlic oil safe to store at room temperature. Optional chilling time is not included in the stated total time.

Nutrition per serving

• main
• pasta
• vegan
• dairy-free
• vegetarian
• quick
• stovetop