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Triple Garlic Pasta in Olive Oil
Garlic used three ways in one pan: whole cloves confited to perfume the oil, slices fried to nutty crispness and raw paste for bite, emulsified with butter and starchy water onto short twisted pasta.
- YieldServes 4 to 6
- Hands-on20 min
- Total29 min
- Difficulty
Ingredients
- 120 mlextra-virgin olive oil
- 12 clovesgarlic, medium, 4 smashed whole, 4 thinly sliced, 4 grated
- ¼ tspred pepper flakes, up to 1/2 tsp to taste
- 30 gunsalted butter
- 450 gshort twisted or tubular pasta (gemelli, cavatappi or rotini)
- to tastekosher salt
- 2 tbspfresh flat-leaf parsley, chopped
- to tasteParmigiano-Reggiano, for the table, finely gratedoptional
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