• RomyL

Aglio Olio with Confit Garlic

Feeds 4-5

 

A light, flavourful, slightly spicy, slightly cheesy, extremely garlicky Aglio Olio. This hefty plate of pasta is a delight to eat and, problematically, easy to scoff down. I'm always down for a big, whopping amount of pasta and garlic. If you guys want something really easy to make, filling, and comforting then this is the recipe for you.


Healthy? Eh, could be worse. Delicious? Absolutely.


Go give this one a try, it's fresh, it's simple, and honestly the perfect pairing to a glass of white wine and a cheesy chick flick.

PRO TIPS

  • Avoid using pecorino romano or a cheap parmesan in the pasta (you can use it on top no problem). Just because, it will separate from the pasta and become a globular mess (believe me, I tried).

  • You don't have to make the confit garlic if you want a one-pot dish, but I promise you, it adds a delicious texture and flavour to the pasta.

  • If you like mild and not-so-spicy dishes, then perhaps use a 1/4 teaspoon instead of a 1/2 teaspoon of chilli flakes (although, it's not too bad so I'd recommend ballsing up and going for the 1/2 teaspoon).


Recipe


Ingredients

  • 300 grams of spaghetti

  • 7 whole cloves of garlic

  • 5 cloves of garlic, thinly sliced

  • 2/3 cup of mild olive oil

  • 4 tablespoons of extra virgin olive oil

  • 1/2 teaspoon of chilli flakes

  • 2/3 cup of grated parmesan

  • 1 teaspoon of lemon juice

  • 1 teaspoon of lemon zest

  • 1/2 cup of fresh parsley, roughly chopped

  • 1 cup of pasta water

Method

  1. A small pot over a low heat. Pour in your mild olive oil and place your whole cloves of garlic in the pot. The olive oil should cover the cloves, if not just pour in a little more. Cook for 6-9 minutes.

  2. Cook your spaghetti in salted water until just al dente. Save all of your pasta water!

  3. Meanwhile, in a stainless steel or non-stick pan, heat up your extra virgin olive oil on a medium heat. Once glistening, add in your sliced garlic and chilli flakes. Sauté for 1 - 2 minutes or until the garlic is fragrant and starting to become golden.

  4. Toss in your pasta, lemon juice, lemon zest, and parmesan. Slowly add in half a cup of your pasta water until the dish is glossy. Add in more tablespoon by tablespoon until you've reached a desired consistency.

  5. Remove the pasta from the heat and toss through the chopped parsley.

  6. Serve the pasta with the confit garlic and a sprinkling of parmesan.


Stay Salty,


Romy xx

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