Garlic Confit Pasta

Name: Garlic Confit Pasta
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 12 garlic cloves, peeled; 1/2 cup olive oil; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 1/4 tsp salt; 8 oz spaghetti or linguine; 1/4 tsp red pepper flakes; 1/2 lemon lemon zest; 2 tbsp Parmesan cheese, grated; 1 tbsp fresh parsley, chopped

Silky pasta tossed with slow-cooked garlic confit and the oil it was cooked in. A trending recipe that is buttery, garlicky perfection.

60 minEasyServes 2420 cal/serving

Italian-AmericanDinnerStovetopVegetarian

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Ingredients

12 garlic cloves, peeled
1/2 cup olive oil
4 sprigs fresh thyme
1 sprig fresh rosemary
1/4 tsp salt
8 oz spaghetti or linguine
1/4 tsp red pepper flakes
1/2 lemon lemon zest
2 tbsp Parmesan cheese, grated
1 tbsp fresh parsley, chopped

Instructions

1

In a small saucepan, combine 12 peeled garlic cloves, 1/2 cup olive oil, 4 sprigs fresh thyme, 1 sprig fresh rosemary, and 1/4 tsp salt.
2

Heat over medium-low heat until the oil is warm and small bubbles form around the garlic. Reduce heat to low.
3

Cook very gently for 35-45 minutes until garlic is soft and golden. Do not let it brown.
4

Meanwhile, cook 8 oz spaghetti or linguine in salted boiling water until al dente, about 10 minutes. Drain, reserving 1/4 cup pasta water.
5

Remove herbs from the garlic confit. Add 1/4 tsp red pepper flakes.
6

Toss cooked pasta with the garlic confit and its oil. Add pasta water a bit at a time to create a silky sauce.
7

Stir in 1/2 lemon lemon zest. Taste and adjust seasoning.
8

Divide into bowls and top with 2 tbsp grated Parmesan cheese and 1 tbsp chopped fresh parsley. Serve immediately.

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Questions

What can I use instead of Parmesan in Garlic Confit Pasta?

The entry for Garlic Confit Pasta calls for 2 tbsp Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Is Garlic Confit Pasta spicy?

Moderately. The heat in Garlic Confit Pasta comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Garlic Confit Pasta dairy-free?

Yes. The dairy in Garlic Confit Pasta is 2 tbsp Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Garlic Confit Pasta vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp Parmesan cheese, grated. For fully plant-based entries, see the vegan dinner collection.

How many calories are in Garlic Confit Pasta?

One serving (the recipe makes 2) is about 420 calories, with 12 g protein, 48 g carbohydrate and 19 g fat, plus 2 g fiber and 480 mg sodium.

How do I store and reheat Garlic Confit Pasta?

Refrigerate what is left of Garlic Confit Pasta within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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