Garlic Confit Aglio e Olio

Ingredients

• 12 garlic cloves
• 5 tbsp olive oil
• 1 sprig rosemary
• 1 tbsp butter
• salt (a pinch)
• 200 g spaghetti
• salt (for boiling)
• 4 tbsp pasta water (reserved from boiling)
• 2 tbsp garlic confit oil (from the prepared confit)
• garlic confit butter (the mashed garlic and butter mixture prepared in step 2)
• 1 red chili (chopped)
• 0.5 tsp black pepper
• 0.5 tsp red chili flakes
• parsley (chopped)

Steps

1. 1

   Place 12 garlic cloves, 5 tbsp olive oil, and 1 sprig of rosemary in a small pan.

2. 2

   Cook the mixture on low heat for 15 minutes until the garlic is soft and fragrant.

3. 3

   Remove the rosemary sprig and discard it.

4. 4

   Mash the softened garlic cloves together with 1 tbsp butter and a pinch of salt to create the garlic confit butter.

5. 5

   Bring a large pot of salted water to a boil. Add 200g spaghetti and cook until al dente.

6. 6

   Before draining, reserve 4 tbsp of the starchy pasta water.

7. 7

   In a large bowl or pan, combine the prepared garlic confit butter, 2 tbsp of the garlic confit oil, the chopped red chili, black pepper, red chili flakes, chopped parsley, and the reserved pasta water.

8. 8

   Toss the cooked spaghetti into the mixture until well-coated and serve immediately.

Notes

The garlic should be cooked on very low heat to ensure it softens without burning. You can adjust the heat of the dish by increasing or decreasing the amount of fresh chili and chili flakes.

Nutrition per serving

• main
• pasta
• vegetarian
• dinner
• quick dinner
• Italian
• garlic confit