Pasta Olio e Aglio with Garlic Confit

Bring a little bit of Italy to your weeknight dinner table.

A beautifully simple dish with humble beginnings as an Italian peasant food. It brings a little nutty sweetness from the confited garlic, richness from a good olive oil and a perfect little kick from the chili flakes. I have added toasted bread crumbs to this recipe for a little extra love.

Ingredients

-1 large head of garlic, cloves separated and peeled

-1/2 cup good quality extra virgin olive oil

-1/2 cup firmly packed parsley leaves

-1 pound spaghetti

-1 cup starchy pasta water

-½ teaspoon red-pepper flakes, plus more for garnish

-Freshly cracked black pepper

-Kosher salt

-1 cup finely chopped bread crumbs

-2 tbl unsalted butter

-zest of one lemon

Method

• Make the confit: Place garlic and olive oil in a small saucepan over very low heat. Simmer gently for 30–40 minutes or until cloves are soft, golden, and spreadable.

• Toast breadcrumbs in the butter until crispy and lightly browed, then toss with lemon zest and set aside

• Cook spaghettiin a large pot of generously salted boiling water until just al dente. Reserve 1 cup of starchy pasta water before draining.

• Blend the confit cloves (reserve a few whole for garnish) with a little confit oil and hot pasta water until smooth and creamy.

• Gently warm the chili in a pan with a bit of the confit oil, add al dente spaghetti directly to the hot pan and pour in the garlic cream gradually.

• Toss vigorously to continue to emulsify the sauce and coat the noodles.

• Add whole confit cloves, and top with crisp breadcrumbs and fresh parsley

• Season with salt and pepper