Garlic Confit Pasta 40 Clove (Print)

Caramelized garlic, confit oil, parmesan, lemon zest, and herbs meld into bright, savory pasta perfection.

# Ingredients:

→ Garlic Confit

01 - 40 cloves garlic, peeled
02 - 1 cup (240 ml) extra virgin olive oil
03 - 1/2 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 sprig fresh rosemary
06 - 2 sprigs fresh thyme

→ Pasta Assembly

07 - 12 oz (340 g) dried spaghetti or linguine
08 - 1/2 cup (120 ml) reserved garlic confit oil
09 - 1/2 cup grated Parmesan cheese, plus more for serving
10 - 2 tbsp unsalted butter
11 - Zest of 1 lemon
12 - 2 tbsp chopped fresh parsley
13 - Salt and freshly ground black pepper, to taste
14 - Optional: 1/4 tsp crushed red pepper flakes

# Instructions:

01 - Preheat your oven to 250°F (120°C). In a small baking dish, combine the peeled garlic cloves, extra virgin olive oil, sea salt, black pepper, rosemary sprig, and thyme sprigs. Ensure the garlic is completely submerged in the olive oil. Bake for 1 hour, or until the garlic is tender, golden, and caramelized. Remove from the oven and allow to cool slightly. Discard the rosemary and thyme sprigs.
02 - While the garlic confit is baking, cook the spaghetti or linguine in a large pot of generously salted boiling water according to package directions until al dente. Reserve approximately 1 cup of the pasta cooking water before draining the pasta. In a large skillet, heat 1/2 cup of the reserved garlic confit oil over medium-low heat. Use a slotted spoon to transfer all of the confit garlic cloves into the skillet.
03 - Gently mash about half of the confit garlic cloves in the skillet with a wooden spoon, leaving the remaining cloves whole for textural contrast. Add the drained pasta to the skillet and toss to coat thoroughly in the infused garlic oil. Introduce the grated Parmesan cheese, unsalted butter, lemon zest, and chopped fresh parsley. Add 1/2 cup of the reserved pasta water and toss vigorously until a glossy, emulsified sauce forms, clinging to the pasta. Add more reserved pasta water, a tablespoon at a time, if a looser sauce is desired. Season to taste with salt, freshly ground black pepper, and crushed red pepper flakes, if using.
04 - Serve the pasta immediately. Garnish with additional grated Parmesan cheese and a few of the whole confit garlic cloves for an elevated presentation.

# Pro Tips:

01 -
  • Makes garlic surprisingly mellow and sweet not harsh or overpowering
  • Creates two amazing garlic components confit cloves and infused oil
  • Requires minimal active cooking time mostly hands off
  • Delivers restaurant quality pasta with simple ingredients
02 -
  • The slow cooking process transforms garlic from pungent to sweet
  • Leftover garlic confit oil is liquid gold for other cooking uses
  • This dish impresses guests but requires minimal active cooking time
03 -
  • Always save more pasta water than you think you'll need. This starchy liquid is the secret to creating a silky sauce that perfectly coats each strand of pasta. Add it gradually while tossing continuously to achieve the ideal consistency.
  • For an extra layer of flavor toast some breadcrumbs in a separate pan with a bit of the garlic confit oil until golden brown. Sprinkle these over the finished pasta just before serving for a delightful textural contrast that elevates the dish to restaurant quality.
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