Chili Oil Garlic Butter Pasta

Steps

1. Step 1

   If needed, peel the garlic cloves; the TikTok suggests covering separated cloves with boiling water for 1 minute, draining, then slipping off the skins. Place the peeled garlic cloves in a small saucepan and cover completely with olive oil.

   2 bulbs garlic, cloves peeled120 ml olive oil, or enough to cover

2. Step 2

   Cook the garlic in the oil over low heat, with the oil just gently bubbling at about 90–95 °C / 195–95°C, until the cloves are soft and golden. Remove from the heat, cool slightly, then drain the cloves and reserve the garlic-infused oil.

   Timer: Cook garlic confit until soft and golden · 30 min

   all the garlic and olive oil

3. Step 3

   Blend the drained confit garlic with the softened butter until smooth to make garlic confit butter. Transfer to a jar; it can be stored in the fridge for up to 2 weeks if not using immediately.

   all the drained confit garlic113 g softened butter

4. Step 4

   Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, then reserve at least 120 ml pasta water and drain the pasta.