Insanely Delicious Garlic Butter Pasta Recipe

• servings: 2 servings
• active time: 1 hour
• total time: 1 hour 15 minutes

Ingredients

1 x whole bulb of garlic, cloves peeled, see notes below

1 cup extra virgin olive oil

2 - 3 sprigs fresh rosemary plus extra for serving (optional)

100 grams butter, room temperature

1/4 - 1/2 teaspoon black pepper

200 grams dried pasta or 300 grams fresh

Parmesan to serve

Directions

To confit the garlic

Place the peeled cloves and rosemary sprigs if using in a baking dish (I used a loaf pan) Just something small enough that they aren't too spread out.

Pour over the oil, it should mostly cover the cloves so top it up if you need.

Bake in the oven at 160c (320F) for 45 mins until golden but still soft.

Make the garlic butter

Drain any excess oil off the cloves (keep the oil to use for other things, it will taste garlicky and delicious!)

Blend with the butter. I like to use a mini food processor for this to make sure it is really well blitzed. You could also do it with a stick blender or by hand, just make sure you mash up the garlic really well before mixing.

Plop (isn't that a great word?!) onto some plastic wrap or parchment paper and wrap up to put back in fridge to harden before using.

Making the sauce

Boil your pasta in a pot of well salted water. When it only has a few minutes left to cook, start the sauce. Reserve a cup of pasta water before draining.

Have a large skillet on a medium heat and add the butter giving it a good mix around the pan as it melts. You don't want the heat too high here or the garlic will burn so turn down if you need.

When melted add the pepper and mix.

Add 1/2 cup pasta water and mix together really vigorously. I like to use a flat whisk and use my left hand to shake the pan and my right hand to whisk. It needs a lot of agitation so don't be scared to really go for it.

Add your cooked pasta straight in, toss really well and let it gently bubble away for 30 seconds or so. Add more pasta water if you need to loosen.

Serve with freshly grated parmesan and some fresh rosemary leaves.

Notes

https://www.instagram.com/p/C3qOo46PF8H/