Indulge in the simplicity and rich flavors of Pasta with Olive Oil and Three Flavors of Garlic, a dish that celebrates the boldness of garlic in three distinct ways. This pasta recipe showcases the versatility of garlic as it transforms from smashed and sizzling to finely sliced and fragrant, adding layers of taste and texture. Combined with the lusciousness of extra-virgin olive oil and a touch of red pepper flakes for a subtle kick, this dish is a symphony of flavors. Finished with butter, fresh parsley, and Parmigiano-Reggiano, each bite is an explosion of taste that will leave your taste buds enchanted.
SERVES 4 TO 6
INGREDIENTS:
- ½ cup extra-virgin olive oil
- 12 medium cloves garlic, 4 smashed and left whole, 4 finely sliced, 4 minced or grated on a Microplane
- ¼ to ½ teaspoon red pepper flakes
- 2 tablespoons unsalted butter
- 1 pound short twisted or tubular pasta, such as gemelli, cavatappi, or rotini
- Kosher salt
- 2 tablespoons chopped fresh parsley
- Grated Parmigiano-Reggiano for serving
INSTRUCTIONS:
- Prepare the Garlic-Infused Olive Oil: In a 10-inch skillet, heat the extra-virgin olive oil along with 4 smashed garlic cloves over medium-high heat until the cloves gently sizzle. Reduce the heat to medium-low and continue sizzling until the garlic turns golden brown, around 5 to 7 minutes. Discard the garlic cloves, keeping the infused oil in the skillet. Return the skillet to high heat, then add the sliced garlic and red pepper flakes. Cook, stirring constantly, until the sliced garlic turns pale golden brown (approximately 45 seconds). Add the minced garlic and toss until fragrant, about 30 seconds. Remove the skillet from the heat and stir in the unsalted butter. Set aside.
- Cook the Pasta: In a large pot, place the pasta and cover it with hot water. Add a generous pinch of salt and bring it to a boil over high heat, stirring occasionally to prevent sticking. Continue cooking until the pasta is fully softened but still has a slight bite in the center (about 1 minute less than the box recommends after reaching a boil). Drain the pasta, reserving ½ cup of the cooking liquid, and return it to the pot over medium-low heat.
- Assemble the Pasta: Pour the garlic-infused olive oil sauce over the pasta and add half of the reserved pasta water. Stir until the sauce coats the pasta, taking about 2 minutes. Add more pasta water as needed to reach the desired consistency. Stir in the chopped parsley and season the pasta to taste with salt.
- Serve and Enjoy: Serve the Pasta with Olive Oil and Three Flavors of Garlic immediately, presenting the grated Parmigiano-Reggiano at the table for individual garnishing. Each mouthful of this delectable dish will transport you to a place of garlic-infused bliss.
Pasta with Olive Oil and Three Flavors of Garlic is a delightful celebration of garlic’s versatility and enchanting flavors. The garlic-infused olive oil sauce, combined with the rich taste of butter and the subtle heat of red pepper flakes, makes each forkful a heavenly experience. Served over your favorite short twisted or tubular pasta and garnished with Parmigiano-Reggiano and fresh parsley, this dish is a sensory delight for the palate. Whether it’s a cozy family meal or a dinner party, this easy-to-make and delicious pasta will leave everyone satisfied and eagerly coming back for seconds. Enjoy the robustness of garlic in every bite and savor the moment of culinary delight!
