Spaghetti Aglio e Olio with Spicy Calabrian Pesto Olive Oil Confit Garlic
Confit garlic is the most flavourful way to incorporate garlic into your recipes. It is savoury, rich, sweet, and complex; the perfect thing to take a humble aglio e olio pasta up a notch! Trust us, this recipe is always worth the garlic breath!
Spaghetti Aglio e Olio with Spicy Calabrian Pesto Olive Oil Confit Garlic
Rated 5.0 stars by 2 users
Category
Pasta
Cuisine
Mediterranean
Servings
4
Prep Time
15 minutes
Cook Time
2 hours
Ingredients
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1 Head of garlic, peeled
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1 Cup Spicy Calabrian Pesto Olive Oil
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12 Oz. Spaghetti
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1 Tsp. Crushed chili flakes
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¼ Cup chopped parsley
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½ Cup Parmesan, grated
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Salt and pepper, to taste
Directions
Preheat the oven to 250°F (120°C). Place the peeled garlic cloves in a small, oven-safe dish and pour the Spicy Calabrian Pesto Olive Oil over them, ensuring the garlic is fully submerged. Cover the dish with a lid or foil and bake for 1½–2 hours, or until the garlic is soft, golden, and fragrant.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat 2 Tbsp. of the garlic confit oil over medium heat. Add the crushed red pepper flakes and cook for 30 seconds. Add the drained spaghetti to the skillet and toss to coat in the oil. Gradually add the reserved pasta water, a little at a time, while stirring. Stir in the parsley, reserving some to garnish.
Divide the pasta among 4 dishes. Top with additional parsley, Parmesan, salt and pepper. Drizzle with additional confit garlic oil and top with confit garlic cloves, if desired.
Looks wonderful. I look forward to trying this recipe!
I love making confit garlic! Usually for hummus, but I am definitely going to try it with pasta next.
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