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Confit Pasta

Confit Pasta

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Garlic Confit Pasta Recipe
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Garlic
Confit Pasta
Recipe With Slow-Infused Olive Oil

71 mins
Cooking Time
Intermediate
Difficulty
16
Ingredients
Diet
This Garlic Confit Pasta focuses on technique rather than shortcuts. Garlic is slow-cooked in olive oil to soften its bite and unlock sweetness, then folded into pasta using controlled heat and starchy water. The result is a glossy, clingy sauce that feels rich without cream and remains warm, satisfying, and comforting to enjoy anytime.

Ingredients

UNITSIngredients
For Garlic Confit:
250 gGarlic cloves (peeled, whole)
300 mlExtra virgin olive oil
2Fresh thyme sprigs
1Bay leaf
½ tspBlack peppercorns
½ tspSalt
For Pasta:
200 gDried spaghetti
for pasta waterSalt
For Sauce & Finish:
20 gButter
10–12 clovesGarlic confit cloves
3 tbspGarlic confit oil
½ tspFreshly ground black pepper
¼ tspChilli flakes
40 gParmesan cheese (finely grated)
60–80 mlPasta cooking water
1 tbspFresh parsley (finely chopped)

Follow
Directions

Description - Step 1

Prepare Garlic Confit

Place garlic cloves in a small heavy-bottomed saucepan and cover completely with olive oil. Add thyme, bay leaf, peppercorns, and salt, keeping everything submerged. Cook on the lowest heat so the oil barely shimmers, never bubbles, until the garlic turns pale golden and soft enough to crush easily.

Step 1
Prepare Garlic Confit
45 minutes
Step 2
Cool and Store Confit
5 minutes
Step 3
Pasta Boil
10 minutes
Step 4
Garlic Base
3 minutes

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