Garlic Confit Parmesan Pasta

Instructions

1. Prepare Ingredients

   3 min hands-on

   • Peel the garlic cloves, keeping them whole.
   • Use a vegetable peeler to create thin strips of lemon rind, avoiding the white pith.

2. Infuse the Oil

   1 min hands-on30 min waiting

   • Place garlic cloves, lemon rind strips, and cayenne in a small saucepan.
   • Pour in enough olive oil to submerge ingredients.
   • Heat on the lowest setting for about 30 minutes until garlic is soft and fragrant.
   • Ensure the oil remains below a simmer, removing from heat if bubbling occurs.

3. Strain and Store Oil

   2 min hands-on

   • Strain the infused oil into a heatproof container, reserving garlic and lemon strips.
   • Store the oil in a clean jar for future use.

4. Cook the Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook whole wheat pasta until al dente, following package instructions.
   • Reserve at least one cup of pasta cooking water before draining.

5. Make Garlic-Parmesan Paste

   5 min hands-on

   • Finely chop the softened garlic.
   • Mix garlic with grated Parmesan, black pepper, and a pinch of salt in a large bowl.
   • Mash into a coarse paste.

6. Loosen the Paste

   1 min hands-on

   • Add a ladleful of reserved pasta cooking water to the garlic-Parmesan mixture.
   • Stir until smooth and silky.

7. Combine Pasta and Sauce

   3 min hands-on

   • Drain the pasta and return to the pot.
   • Add garlic-Parmesan paste and a splash of pasta cooking water.
   • Toss vigorously to coat, adding more water as needed for a creamy sauce.

8. Finish and Serve

   2 min hands-on

   • Plate the pasta and garnish with reserved lemon strips.
   • Sprinkle additional Parmesan on top and serve immediately.
   • Cooking tips:
   • To intensify the garlic flavor, lightly mash the confit garlic cloves before mixing them into the sauce.
   • For added freshness, sprinkle chopped parsley or basil over the finished dish.
   • If you prefer an extra kick, finely chop and add a fresh red chili when tossing the pasta with the sauce.
   • Store leftover garlic-infused oil in the refrigerator for up to a week, and use it to boost the flavor of other recipes.